An update on ochratoxigenic fungi and ochratoxin A in coffee

Taniwaki, Marta Hiromi

doi:10.1007/0-387-28391-9_12

Cited by 33 publications

(37 citation statements)

References 32 publications

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“…The minimum water activity for production of aflatoxin by A. flavus is 0.82, which corresponds to approximately 18.4% of humidity. For A. ochraceus, the minimum water activity to produce ochratoxin is 0.85 corresponding to approximately 20% of humidity in coffee grains (34). The minimum and maximum temperature of growth for A. flavus range between 6 and 10ºC and between 25 and 37ºC, respectively, however for aflatoxin B 1 and B 2 production the ideal temperature is between 16 and 31ºC.…”

Section: Resultsmentioning

confidence: 99%

“…The minimum and maximum temperature of growth for A. flavus range between 6 and 10ºC and between 25 and 37ºC, respectively, however for aflatoxin B 1 and B 2 production the ideal temperature is between 16 and 31ºC. For A. ochraceus the minimum and maximum temperature of growth is between 8 and 12ºC and between 24 and 31ºC, respectively, while for ochratoxin production, the temperature should be between 25 and 31ºC (34). It is interesting to observe that despite the isolation of these fungi in stored coffee grains, ideal temperature for development of the species and for production of toxins is much higher than the temperature in the cold storage chamber (3ºC).…”

Section: Resultsmentioning

confidence: 99%

“…Bacteria, yeasts and filamentous fungi have been already reported in the pulp and beans of coffee processed in Brazil, India, Hawaii, Congo, Argentina, Colombia, Costa Rica, Ethiopia and Mexico (2,12,30,32). Filamentous fungi predominate at the end of the processing and during storage, and may affect the quality and safety of the final product due to production of mycotoxins (4,6,34,35). Several studies have reported the occurrence of toxinproducing fungi and ochratoxin in green coffee beans (4,18,20,26,28).…”

Section: Introductionmentioning

confidence: 99%

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Incidence and distribution of filamentous fungi during fermentation, drying and storage of coffee (Coffea arabica L.) beans

Silva¹,

Batista²,

Schwan³

2008

Braz. J. Microbiol.

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The objective of this work was to isolate and characterize filamentous fungi present in different stages of harvest, fermentation, drying and storage of coffee beans processed by natural method. The cherries were hand-picked and then placed on a cement drying platform where they remained until reached 11% of humidity. Microbial counts were found in all samples during fermentation and drying of the coffee beans. Counts of fungi in the coffee cherries collected from the tree (time 0) were around 1.5 x 10 3 CFU/g. This number increased slowly during the fermentation and drying reaching values of 2 x 10 5 CFU/g within 22 days of processing. Two hundred and sixty three isolates of filamentous fungi were identified. The distribution of species during fermentation and drying was very varied while there was a predominance of Aspergillus species during storage period. The genera found were Pestalotia (4), Paecelomyces (4), Cladosporium (26), Fusarium (34), Penicillium (81) and Aspergillus (112) and comprised 38 different species.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Incidence and distribution of filamentous fungi during fermentation, drying and storage of coffee (Coffea arabica L.) beans

Silva¹,

Batista²,

Schwan³

2008

Braz. J. Microbiol.

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“…OTA is the main mycotoxin reported in coffee [108] with the contamination levels ranging from 0.1 to 80 ng/g in green coffee [100]. Extensive sampling of green coffee from all origins and both types of coffees (arabica and robusta) has shown that OTA contamination may be more frequent in some areas, but no producing country is entirely free from contamination [109]. In Brazil, the presence of OTA in coffee beans has been vigorously evaluated with contamination levels varying significantly [94,[110][111][112][113].…”

Section: Occurrence Of Ota In Coffeementioning

confidence: 99%

Mycotoxin Contamination of Beverages: Occurrence of Patulin in Apple Juice and Ochratoxin A in Coffee, Beer and Wine and Their Control Methods

Reddy

Abbas

Abel

et al. 2010

Toxins

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Abstract:Mycotoxins are toxic secondary metabolites produced under special conditions of moisture and temperature by aerobic, microscopic fungi that can colonize a variety of foods from before harvest up to consumer use. Contamination of beverages, including that of apple juice by patulin and coffee, beer and wine by ochratoxin A has gained worldwide interest in recent years with the revelation of the effect of these toxins on human health. Patulin and ochratoxin A, which are produced by species of Penicillium, Byssochlamys and Aspergillus, pose the greatest threat to human health and are subject to government regulation in juices and beverages worldwide. This review provides an overview of the prevalence of these mycotoxins in beverages and control methods which help in establishing and carrying out proper management strategies. A detailed investigation on OPEN ACCESSToxins 2010, 2 230 contamination of juices and beverages by toxic compounds helps to provide safe products for consumption and export, and they allow us to prioritize future research efforts.

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“…The presence of OTA has been reported in a wide range of foods and beverages, in body fluids, and in kidneys of animals and humans (EFSA 2006). Natural occurrence of OTA in Latin America has been observed in coffee, wines, beers, grapes, dried grapes, species, cereals, and derivates destined for humans and animals (Iamanaka et al 2005;Taniwaki 2006;Chulze et al 2006;Magnoli et al 2006aMagnoli et al , 2007aKawashima et al 2007;Rosa et al 2009;Shundo et al 2009;Ponsone et al 2010;Vega et al 2012;Vanesa and Ana 2013). The maximum limits for OTA are regulated in many countries but not in Latin America countries.…”

Section: Introductionmentioning

confidence: 94%

Aspergillus and Ochratoxin A in Latin America

Chiotta

Ponsone

Combina

et al. 2016

Microbes in Food and Health

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Species within Aspergillus section Nigri and section Circundati are important sources of ochratoxin A (OTA) contamination in several foods and beverages such as cereals, grapes, spices, peanut, cocoa, wine, beer, and coffee worldwide. Few surveys showed the epidemiology, ecology, and distribution of black aspergilli occurring in crops from different Latin American regions. Within section Nigri, Aspergillus niger aggregate species are commonly the most prevalent, followed by A. carbonarius and Aspergillus uniseriate. Aspergillus ochraceus is the most important ochratoxigenic species included in the section Circundati. These species differ in their OTA-producing ability, since the percentage OTA-producer strains and the levels produced are variable. The OTA levels detected in grains and fruits also were variable, and it was shown that their damage affected the incidence of ochratoxigenic species and OTA contamination. Temperature and water activity were also key factors determining the Aspergillus section Nigri colonization and OTA accumulation in different commodities. The knowledge of the factors affecting preharvest and post-harvest contamination of foods by black aspergilla and OTA production is essential to improve the quality and safety of foods. Different strategies can be used to reduce the impact of Aspergillus and OTA accumulation. Alternative strategies to the chemical control can be biocontrol or the use of natural substances such as antioxidants and essential oils. The data presented in this review provide relevant information for using appropriate management strategies to reduce or prevent the development of ochratoxigenic species and OTA accumulation on different commodities relevant for Latin America.

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An update on ochratoxigenic fungi and ochratoxin A in coffee

Cited by 33 publications

References 32 publications

Incidence and distribution of filamentous fungi during fermentation, drying and storage of coffee (Coffea arabica L.) beans

Incidence and distribution of filamentous fungi during fermentation, drying and storage of coffee (Coffea arabica L.) beans

Mycotoxin Contamination of Beverages: Occurrence of Patulin in Apple Juice and Ochratoxin A in Coffee, Beer and Wine and Their Control Methods

Aspergillus and Ochratoxin A in Latin America

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