Coffee Berry Borer (Hypothenemus hampei)—A Vector for Toxigenic Molds and Ochratoxin A Contamination in Coffee Beans

Abstract

Coffee berry borer (CBB, Hypothenemus hampei Ferrari) is a common insect pest in coffee plantations and is a suspected vector of various mycotoxin-producing molds. In the present study, field trials were undertaken consecutively for 3 years to evaluate the impact of CBB on the microbial contamination of Arabica and Robusta coffee bean varieties, with emphasis laid toward ochratoxin A (OTA)-producing fungi. Results revealed higher microbial contamination in CBB-infested beans in both the varieties of coffee with the presence of toxigenic molds (such as Aspergillus niger, Aspergillus ochraceus). The "timely harvested" coffee, which was infested with CBB, was found to possess comparatively lesser OTA levels than those berries left in soil or on coffee plants. Studies carried out on coffee beans collected from nine curing factories indicated the presence of OTA in almost all the CBB-infested coffee beans, irrespective of the variety. Results of the present study provide sufficient baseline information and evidence to understand and correlate the role of CBB with various OTA-producing molds in coffee beans. Understanding the role of CBB might be useful and applicable in the coffee-growing regions of the world, especially in plantations for production of quality coffee.

Analysis of volatile profiles of green Hawai'ian coffee beans damaged by the coffee berry borer (Hypothenemus hampei)

“…Notably, 2‐methylbutanal, 3‐methylbutanal, 2‐pentylfuran, and hexanal have been found in elevated concentrations in defective beans, and they are associated with ‘malty,’ ‘green bean,’ and ‘grassy’ aromas, respectively . Interestingly, elevated concentrations of dimethyl sulfide are thought to be indicative of Aspergillus molds and Penicillium bacteria, both of which are often spread to coffee seeds through CBB infestation . These observations correspond to ‘mold,’ ‘mildew,’ and ‘musty off‐flavors’ identified in CBB‐infested coffee.…”

“…Beetles burrowing into, and living in, coffee beans cause the majority of CBB damage to coffee crops. Coffee‐bean damage may range from small ‘pin holes’ caused by female boring to extensive mining caused by larval feeding, which frequently results in secondary fungal and bacterial infestations that further compromise the flavor and integrity of the affected coffee …”

“…Coffee-bean damage may range from small 'pin holes' caused by female boring to extensive mining caused by larval feeding, which frequently results in secondary fungal and bacterial infestations that further compromise the flavor and integrity of the affected coffee. 8 Coffee berry borer damage is known to cause a distinct 'off' flavor in coffee brewed from infested beans; flavors are described as 'slightly bitter' or 'tarry' and mask the prized floral and fruity notes of non-infested Kona coffee. 9,10 In general, the olfactory organoleptic properties of coffee flavor are attributed to small volatile compounds.…”

Biodiversity and ITS-RFLP Characterisation of Aspergillus Section Nigri Isolates in Grapes from Four Traditional Grape-Producing Areas in Greece

“…OTA is receiving attention due to its high incidence in a wide range of food commodities such as cereal-based products, coffee, spices, nuts, olives and grape-derived products [8], [9], [10], [11], [12], [13]. RASFF Annual Report places OTA as the mycotoxin with most notifications for fruit and vegetables in 2012, while is being always second after aflatoxins in notifications on mycotoxins for food and feed for over the last decade [14].…”

What's Inside That Seed We Brew? A New Approach To Mining the Coffee Microbiome

“…Dry, or natural, processing involves harvesting ripe coffee fruits and spreading them over a drying surface (e.g., cement patios or packed earth), where they are allowed to dry for 18 to 24 days (1). This extended environmental exposure likely results in a significant lot-to-lot variation in microbial load due to differences in temperature, humidity, and arthropod activity (11)(12)(13). Once the cherries are dry, the desiccated fruit tissue is removed to produce parchment coffee, which is stored and subsequently polished to remove the endocarp, making green coffee.…”