Ochratoxin A on Green Coffee:  Influence of Harvest and Drying Processing Procedures

Abstract

Ochratoxin A is a metabolite produced by Aspergillus and Penicillium species that is nephrotoxic and possibly carcinogenic to humans. The aim of this study was to evaluate ochratoxin A contamination in green coffee obtained by different harvesting and drying operations and from fruits of different ripening stages in order to identify hazards. The research was directed to coffees from the highland area of Rio de Janeiro state (Brazil), which is traded in the domestic market. Twenty-two out of 54 samples contained ochratoxin A at levels ranging from 0.3 to 160 microg/kg. Ochatoxin A contamination levels between different ripe stage fruits were not significant (P > 0.05). "Varrição" coffee, consisting of fruits that fell from the tree spontaneously and stayed longer on the ground before being harvested, was the most contaminated. Eleven out of 14 samples of varrição coffee were contaminated. Three out of 10 samples from the northwestern region of the state were positive for ochratoxin at levels ranging from 10.1 to 592 microg/kg. The contaminated samples had in common the fact that they were harvested directly from the soil.

Ochratoxin A in Roasted Coffee from French Supermarkets and Transfer in Coffee Beverages: Comparison of Analysis Methods

“…Post-harvest practices, particularly drying, affect OTA contamination [41]. The highest risk of exposure to contamination was characterized by fruit contact with the soil, constituted by the fraction coffee swept from ground, and by inadequate post-harvest handling of the product during drying in ground coffee yards [42].…”

Water transport in parchment and endosperm of coffee bean

“…According to FAO (2008), coffee is sold in 78 countries around the world and 20 to 25 million families depend on its trade. Coffee cherries are subjected to two different post-harvest treatments where the main objectives are to remove the various layers surrounding coffee beans and to dry them in order to prevent the growth of microorganisms (Paulino De Moraes and Luchese, 2003;Suárez-Quiroz et al, 2004). The most usual treatment is called ''wet''.…”

“…Drying has been identified as a step where fungal contamination can develop (Frank, 2000;Paulino de Moraes and Luchese, 2003;Taniwaki et al, 2003;Kouadio et al, 2007). Particularly, Aspergillus ochraceus, a common host fungus, produces a toxin (Ochratoxin A, OTA) which have teratogenic, immunotoxic and possibly neurotoxic and carcinogenic properties.…”

Ochratoxin A decontamination: A review

“…Those overripe, fermented, damaged or fallen onto the soil must be discarded and eliminated even off the field, as they are likely to have high OTA levels or to harbour OTA-producing molds which could be rapidly propagated (Bellí, Marín, Coronas, Sanchís, & Ramos, 2007a;Bucheli & Taniwaki, 2002;Paulino de Moraes & Luchese, 2003;Pérez de Obanos, González-Peñas, & López de Cerain, 2005). Blend with poor quality products or with other commodities is also unadvisable (Lopez-Garcia, Augusto Mallmann, & Pineiro, 2008).…”