Mycotoxigenesis in Grains Application to Mycotoxic Prevention in Coffee

Bars, J. Le; Bars, P. Le

doi:10.1007/978-94-017-1068-8_33

Cited by 13 publications

(14 citation statements)

References 21 publications

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“…OTA has also been detected in the final coffee brew prepared under normal methods [107]. 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].…”

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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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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“…As espécies produtoras de ocratoxina, como A. ochraceus, principal espécie ocratoxingênica identificada neste estudo, não é considerada como fitopatogênica, nem endofítica, e sim saprófitas oportunistas (BARS & BARS, 2000). Portanto, a presença de ocratoxina em café bóia pode ser conseqüência da colonização dos fungos produtores de ocratoxina A em frutos susceptíveis à contaminação ou danificados por insetos, fungos patogênicos, ácaros e/ou condições climáticas adversas como geadas, chuvas de granizo.…”

Section: Resultsunclassified

“…O fungo A. ochraceus é capaz de se desenvolver em uma grande faixa de temperatura de 8 a 30ºC, sendo que a temperatura ótima de crescimento varia de 25 a 30°C e em atividade de água mínima para o seu desenvolvimento é de 0,76; já para a produção de ocratoxina A a atividade de mínima é de 0,85 com a faixa ótima variando de 0,95-0,99 (BARS & BARS, 2000;ICMSF, 1996;SUÁREZ-QUIROZ et al, 2004b). Extrapolando estes dados para os frutos e grãos de café, a produção de ocratoxina A ocorre quando o produto apresenta um valor de umidade acima de 20% na base seca (BARS & BARS, 2000), a uma atividade de água de 0,80 os grãos de café estão protegidos do desenvolvimento de A. ochraceus e síntese de ocratoxina A (SUÁREZ-QUIROZ et al, 2004b).…”

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Incidência de ocratoxina A em diferentes frações do café (Coffea arabica L.): bóia, mistura e varrição após secagem em terreiros de terra, asfalto e cimento

Batista

Chalfoun

2007

Ciênc. agrotec.

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RESUMOA incidência de ocratoxina A foi estudada em café mistura, bóia e varrição secas em três tipos de terreiro: terra, cimento e asfalto. Foram analisadas 238 amostras coletadas em 11 municípios da região sul do Estado de Minas Gerais, sendo 35 bóia, 97 -mistura e 106 varrição. Das amostras analisadas, em 40% não foi detectada a presença de ocratoxina A, em 31%, foram detectadas a presença de ocratoxina A em níveis que variaram de 0,1 a 5,0 µg/Kg de café. Estes resultados demonstram que 169 amostras (71%) analisadas estariam dentro dos limites em estudo da Legislação Européia que regulamenta a concentração máxima de ocratoxina A em grãos de café torrado. As espécies de Aspergillus identificadas como produtoras de ocratoxina A foram Aspergillus ochraceus, A. sclerotiorum e A. sulphureus. Os níveis de contaminação de ocratoxina A em grãos de café foram maiores na fração varrição e nas frações bóia e mistura, secas em terreiro de terra. Os resultados deste estudo concluem que o terreiro de terra aumenta o risco de contaminação com ocratoxina A em grãos de café. A fração varrição devido aos riscos de exposição a ocratoxina A, deve ser reduzida através da adoção de boas práticas agrícolas e não ser utilizada para fins de consumo humano e animal. Termos para indexação:Café, ocratoxina A, Aspergillus. ABSTRACTThe ochratoxin incidence was studied in coffee it mixes, it bóia and varrição dry in three yard types: earth, cement and asphalt. 238 samples were analyzed collected in 11 municipal districts of the south of Minas Gerais state, being 35 bóia , 97 -it mixes and 106 varrição. Of the analyzed samples, in 40% the ochratoxin A presence it was not detected, in 74 samples, 31%, ochratoxin A presence were detected the in levels that varied from 0,1 to 5,0 µg/Kg of coffee beans. These results demonstrate that in 169 samples (71%) analyzed they would be inside of the limits in study of the European Legislation that regulates the maximum concentration of ochratoxin A in coffee beans toasted. The species of identified Aspergillus as producing of ochratoxin A were Aspergillus ochraceus, A. sclerotiorum and A. sulphureus. The ochratoxin A concentration levels in coffee beans was larger in the fraction varrição and in the fractions bóia and it mixes, droughts in earth yard. The results of this study conclude that the earth yard increases the risk of contamination with ochratoxin A in coffee beans. The fraction varrição due to the exhibition risks the ochratoxin A, it should be reduced through the adoption of good agricultural practices and not to be used for ends of human and animal consumption.

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“…OTA frequently occurs as a contaminant in cereals worldwide and is also reported in coffee (Le-Bars & Le Bars 2000). A. ochraceus is thought to be the most important OTA producing mould in relation to coffee beans (Pitt 2000).…”

Section: Intoductionmentioning

confidence: 99%

Isolation of Aspergillus ochraceus and Production of Ochratoxin in Coffee Samples

Pandit¹,

Panta²,

Karki

2015

Nepal Journal of Science and Technology

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The occurrence of mycotoxins in foods and feeds has long been recognized as a potential hazard for human and animal health due to their severe toxic and carcinogenic properties. Among various mycotoxins, ochratoxin A (OTA) is the most hazardous one because of its serval contamination cases in the world. In this study contamination levels of Aspergillus ochraceus in coffee samples were assessed, where two strains of it were isolated from 65 coffee samples. They were confirmed by using Czapeck yeast extract agar (CYA). Fermentation was carried out for ochratoxin production at different moisture levels: 20%, 40% and 60% by using coffee as a substrate. The extract was assayed for the presence of ochratoxin by thin layer chromatography (TLC). Results showed that high production of this toxin (402 ppb) was obtained in coffee containing 60% of moisture after 19 days of incubation period with high load of fungal growth and the effect of roasting on coffee containing ochratoxin was observed where the level of it was decreased after roasting. It can be concluded that coffee substrate with high level of moisture favored good condition for the growth of A. ochraceus and ochratoxin formation.

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Mycotoxigenesis in Grains Application to Mycotoxic Prevention in Coffee

Cited by 13 publications

References 21 publications

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

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

Incidência de ocratoxina A em diferentes frações do café (Coffea arabica L.): bóia, mistura e varrição após secagem em terreiros de terra, asfalto e cimento

Isolation of Aspergillus ochraceus and Production of Ochratoxin in Coffee Samples

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