Study of the Occurrence of Ochratoxin A in Green Coffee Beans

Levi, Colette P; Trenk, Hugh L.; Mohr, Herman K

doi:10.1093/jaoac/57.4.866

Cited by 62 publications

(53 citation statements)

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“…As a natural contaminant, ochratoxin A was first reported by SHOTWELL et al (1969) in a survey of corn. Ochratoxin A has been detected in corn, barley, wheat, coffee beans, oats and rye (LEVI et al 1974, JUSZKIEWICZ and PISKORSKA-PLISZCZYNSKA 1976, SHOTWELL et al 1976, GALTIER et al 1977, KROGH 1978.…”

Section: Natural Occurrence Of Mycotoxinsmentioning

confidence: 99%

Survey of mycoflora and mycotoxins of some dried fruits in Egypt

Zohri

Abdel-Gawad

1993

J. Basic Microbiol.

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Fifty-five species and two varieties appertaing to 23 genera were collected and identified from 4 samples of dried fig and 3 dried samples of each of apricot, plum and raisin. Forty-nine species and two varieties belonging to 20 genera were isolated on 1% glucose-Czapek's while 31 species and one variety belonging to 16 genera were isolated on 40% sucrose-Czapek's agar medium at 28 +/- 2 degrees C. Penicillium, Aspergillus and cladosporium were the common genera on the two types of media used. Alternaria and Pleospora were common on 1% glucose-Czapek's agar only while the genus of Eurotium was isolated with high occurrence on 40% sucrose-Czapek's agar. The common species on the two types of media used were Penicillium chrysogenum, Aspergillus niger and cladosporium cladosporioides. On 1% glucose-Czapek's agar, P. aurantiogriseum, A. fumigatus, A. flavus, Alternaria tenuissima and Pleospora herbarum were isolated with high occurrence while A. versicolor, A. wentii, Eurotium amstelodami and E. chevalieri were common on 40% sucrose-Czapek's agar. The different dried fruit samples were assayed for the natural occurrence of aflatoxins B1, B2, G1 & G2, citrinin, ochratoxins, patulin, sterigmatocystin, diacetoxyscirpenol, T-2 toxin and zearalenone by thin layer chromatographic analysis. Ochratoxin A was detected in all samples tested of apricot (50-110 micrograms/kg), fig (60-120 micrograms/kg) and plum (210-280 micrograms/kg). The other mycotoxins under investigation were not detected. All samples examined of raisin proved to be mycotoxin free.

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Section: Natural Occurrence Of Mycotoxinsmentioning

confidence: 99%

Survey of mycoflora and mycotoxins of some dried fruits in Egypt

Zohri

Abdel-Gawad

1993

J. Basic Microbiol.

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“…The possibility that coffee could contain ochratoxin A was first reported in the 1970s [15]. However, recognition that A. ochraceus (and related species) and A. carbonarius were the sources of ochratoxin A did not occur until 30 years later [16].…”

Section: Coffeementioning

confidence: 99%

Aspergillus species and mycotoxins: occurrence and importance in major food commodities

Taniwaki

Pitt

Magan

2018

Current Opinion in Food Science

128

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Aspergillus species produce important mycotoxins, in particular aflatoxins, produced by A. flavus and related species, and ochratoxin A, produced by A. ochraceus and related species and also A. carbonarius and (less commonly) A. niger. In this review we briefly discuss the distribution of toxigenic Aspergillus species in nuts, coffee and cocoa beans, dried fruits, grapes, maize, rice and small grains. Future perspectives of distribution of Aspergillus species in foods is briefly discussed taking into account the impacts of climate change and the resilience of these mycotoxigenic species.

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“…C'est depuis 1974 qu'est rapportée la présence d'OTA dans le café vert (Levi et al, 1974) dans des concentrations allant de 0,2 et 62 mg/kg (Heilmann et al, 1999 ;Romani et al, 2000 ;Gopinandhan et al, 2008). Depuis que Tsubouchi et al (1987) ont montré la persistance de l'OTA dans le café torréfié et le café boisson, de nombreuses études ont confirmé la présence de la mycotoxine dans le café vert, torréfié (jusqu'à 20 mg/kg), instantané et dans la tasse (Studer-Rohr et al, 1995 ;Burdaspal et Legarda, 1998 ;Lombaert et al, 2002 ;Taniwaki et al, 2003 ;Pérez de Obanos et al, 2005 ;Mounjouenpou et al, 2007).…”

Section: Influence De La Torréfactionunclassified

Effects of post-harvest and roasting treatments on Ochratoxine A levels in coffee: A review paper

Durand¹,

Duris²,

Fontana³

et al. 2013

Cahiers Agricultures

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Effets des traitements post-récolte et de la torréfaction sur la teneur en ochratoxine A du café : une revue Pour citer cet article : Durand N, Duris D, Fontana A, Castellanos-Onorio O, Suàrez-Quiroz M, Schorr-Galindo S, 2013. Effets des traitements post-récolte et de la torréfaction sur la teneur en ochratoxine A du café : une revue. Cah Agric 22 : 195-201. Résumé L'ochratoxine A (OTA) est une toxine cancérogène produite par certaines moisissures. Elle contamine de nombreux aliments et notamment le café dans lequel elle est retrouvée à toutes les étapes du parcours technologique du champ à la tasse. Cette étude a pour objet de faire le point sur les étapes critiques des procédés de transformation du café, que ce soit durant les traitements post-récolte ou pendant la transformation en produit consommable, en ce qui concerne sa contamination par l'OTA. La qualité et le type de traitements postrécolte ont une influence non négligeable sur le niveau de contamination en OTA des grains verts. Les défauts agronomiques (insectes et attaques fongiques) contribuent également à un niveau élevé d'OTA dans le café vert. Diverses études effectuées sur l'impact de la torréfaction mettent en évidence une dégradation thermique de l'OTA. Toutefois, la contamination initiale des fèves, le procédé utilisé et le degré de torréfaction influencent fortement cette dégradation thermique et donc la concentration résiduelle en OTA dans les grains torréfiés. Finalement, il apparaît que c'est la maîtrise de la contamination en amont par de bonnes pratiques agricoles et par les traitements postrécolte qui est le plus sûr gage de salubrité pour la boisson. Abstract Effects of post-harvest and roasting treatments on Ochratoxine A levels in coffee: A review paperOchratoxin A (OTA) is a carcinogenic toxin produced by certain moulds. It contaminates numerous foodstuffs, notably coffee, in which it can be found at all stages of the technological process, from field to cup. The purpose of this study was to take stock of the critical stages in coffee processing, be it during post-harvest treatments, or during processing into a consumable product, with regard to OTA contamination. The quality and type of post-harvest processes showed a not insubstantial effect on the degree of OTA contamination in green beans. Agronomic defects (insect and fungus attacks) also contributed to the high level of OTA in green coffee. Various studies undertaken on the impact of roasting on OTA degradation revealed thermal degradation of OTA. However, initial contamination of the beans, the process used and the degree of roasting strongly influenced that degradation, hence the residual OTA concentration in roasted beans. Lastly, it appeared that it is the control of contamination upstream, through good agricultural practices and post-harvest treatments, that is the best way for ensuring a contamination-free beverage.

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Study of the Occurrence of Ochratoxin A in Green Coffee Beans

Cited by 62 publications

References 0 publications

Survey of mycoflora and mycotoxins of some dried fruits in Egypt

Survey of mycoflora and mycotoxins of some dried fruits in Egypt

Aspergillus species and mycotoxins: occurrence and importance in major food commodities

Effects of post-harvest and roasting treatments on Ochratoxine A levels in coffee: A review paper

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