Ochratoxin A in coffee beans ( Coffea arabica L.) processed by dry and wet methods

The incidence of ochratoxin A was studied in different coffee ( Coffea arabica L.) samples. A higher incidence of filamentous fungi was observed in the coffee swept from ground and floating coffee samples. The species Aspergillus ochraceus, Aspergillus sulphureus and Aspergillus sclerotiorum were oc...

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Bibliographic Details
Published in:Food control 2009-09, Vol.20 (9), p.784-790
Main Authors: Batista, Luís Roberto, Chalfoun, Sara Maria, Silva, Cristina Ferreira, Cirillo, Marcelo, Varga, Eugênia Azevedo, Schwan, Rosane Freitas
Format: Article
Language:English
Subjects:
Aspergillus
Aspergillus alutaceus
Aspergillus ochraceus
Aspergillus sclerotiorum
Aspergillus sulphureus
Coffea arabica
Coffee
coffee beans
food contamination
food pathogens
molds (fungi)
Ochratoxin A
postharvest diseases
quantitative analysis
secondary metabolites
toxigenic strains
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Summary:The incidence of ochratoxin A was studied in different coffee ( Coffea arabica L.) samples. A higher incidence of filamentous fungi was observed in the coffee swept from ground and floating coffee samples. The species Aspergillus ochraceus, Aspergillus sulphureus and Aspergillus sclerotiorum were ochratoxin A producing. In 128 (44%) samples ochratoxin A was not detected; however, in 89 samples (31%), ochratoxin A was detected at 0.1–5.0 μg/Kg levels. Other 25% samples presented contamination above 5.0 μg/Kg. This study showed that the fractions coffee swept from ground and floating coffee represents a serious risk of ochratoxin A contamination.
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2008.10.003