Occurrence of Ochratoxin A in Coffee: Threads and Solutions—A Mini-Review

Leitão, Ana Lúcia

doi:10.3390/beverages5020036

Cited by 37 publications

(25 citation statements)

References 89 publications

(142 reference statements)

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“…for green coffee beans should be in the range of 10–12% (approx. 0.65–0.70 a w [ 29 ]). However, uneven drying can result in pockets of wetter coffee beans that are conducive to colonization by ochratoxigenic species.…”

Section: Discussionmentioning

confidence: 99%

Resilience of Aspergillus westerdijkiae Strains to Interacting Climate-Related Abiotic Factors: Effects on Growth and Ochratoxin A Production on Coffee-Based Medium and in Stored Coffee

2020

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We examined the resilience of strains of Aspergillus westerdijkiae in terms of growth and ochratoxin A (OTA) production in relation to: (a) two-way interacting climate-related abiotic factors of water activity (aw, 0.99–0.90) × temperature (25–37 °C) on green coffee and roasted coffee-based media; (b) three-way climate-related abiotic factors (temperature, 30 vs. 35 °C; water stress, 0.98–0.90 aw; CO2, 400 vs. 1000 ppm) on growth and OTA production on a 6% green coffee extract-based matrix; and (c) the effect of three-way climate-related abiotic factors on OTA production in stored green coffee beans. Four strains of A. westerdijkiae grew equally well on green or roasted coffee-based media with optimum 0.98 aw and 25–30 °C. Growth was significantly slower on roasted than green coffee-based media at 35 °C, regardless of aw level. Interestingly, on green coffee-based media OTA production was optimum at 0.98–0.95 aw and 30 °C. However, on roasted coffee-based media very little OTA was produced. Three-way climate-related abiotic factors were examined on two of these strains. These interacting factors significantly reduced growth of the A. westerdijkiae strains, especially at 35 °C × 1000 ppm CO2 and all aw levels when compared to 30 °C. At 35 °C × 1000 ppm CO2 there was some stimulation of OTA production by the two A. westerdijkiae strains, especially under water stress. In stored green coffee beans optimum OTA was produced at 0.95–0.97 aw/30 °C. In elevated CO2 and 35 °C, OTA production was stimulated at 0.95–0.90 aw.

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Section: Discussionmentioning

confidence: 99%

Resilience of Aspergillus westerdijkiae Strains to Interacting Climate-Related Abiotic Factors: Effects on Growth and Ochratoxin A Production on Coffee-Based Medium and in Stored Coffee

2020

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“…There are three types of ochratoxins, namely A, B, and C. Especially, OTA is known as the most common and important one for public and animal health. Although people are exposed to OTA by inhalation or dermal contact, various foods are the main source of exposure to OTA including maize, sorghum, wheat, rice, barley, rye, bread, oats, flour, pasta, grapes, infant cereals, apples, peaches, strawberries, pears, oranges, figs, mangoes, wine, tomatoes, coffee beans, watermelons, nuts, rapeseed, sesame seeds, spice, soybeans, cocoa, peanuts, chickpeas, milk and milk-based baby formulae, eggs, cheese, yam, potatoes, garlic, onions, fish, pork, poultry, jerky, and dried beans [43]. Recently, the presence of OTA has been detected in bottled water [44], plant food supplement, and food coloring agent [45].…”

Section: Ochratoxin Amentioning

confidence: 99%

“…Huge amount of economic losses occurs resulting from OTA contamination on feed and food particularly livestock production. Exposure of OTA causes renal dysfunction (suspected in Balkan endemic nephropathy) and also is considered to be teratogenic, immunotoxigenic, nephrotoxic, carcinogenic, embryotoxic, hepatotoxic, and especially nephrotoxic in laboratory and farm animals [43,49].…”

Section: Ochratoxin Amentioning

confidence: 99%

Mycotoxins: The Hidden Danger in Foods

Çinar¹,

Onbaşı²

2020

Mycotoxins and Food Safety

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Mycotoxins are secondary metabolites synthesized by a variety of fungal species such as Aspergillus, Penicillium, Fusarium, and Alternaria. These secondary metabolites are toxic and have a significant impact if they enter the production and food chain. Mycotoxins have attracted worldwide attention because of their impact on human health, huge economic losses, and domestic and foreign trade. Although more than 400 mycotoxins have been identified, most studies have focused on aflatoxins (AF), ochratoxin A (OTA), Fusarium toxins, fumonisin (FUM), zearalenone (ZEA), trichothecenes (TCT), and deoxynivalenol/nivalenol due to food safety and economic losses. This chapter will be addressing the type of mycotoxins, its importance in food industry, preventive measures, and implementation of hazard analysis critical control point (HACCP) to control mycotoxin.

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“…Humans are subjected to OTA either by ingestion, inhalation, or skin contact. Certain types of foods are considered the main source for OTA such as; coffee beans, grapes, wine, beef meat, beef meat products, poultry, pork, fish, cheese, and eggs [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

Molecular and HPLC-based approaches for detection of aflatoxin B1 and ochratoxin A released from toxigenic Aspergillus species in processed meat

et al. 2021

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Background Meat-products are considered an enriched media for mycotoxins. This study aimed to investigate the prevalence of toxigenic Aspergillus species in processed meat samples, HPLC-quantitative measurement of aflatoxin B1 and ochratoxin A residues, and molecular sequencing of aflR1 and pks genes. One hundred and twenty processed beef meat specimens (basterma, sausage, and minced meat; n = 40 for each) were collected from Ismailia Province, Egypt. Samples were prepared for total mold count, isolation, and identification of Aspergillus species. All samples were analyzed for the production of both Aflatoxin B1 and Ochratoxin A mycotoxins by HPLC. Molecular identification of Aspergillus flavus and Aspergillus ochraceus was performed using PCR amplification of the internal transcribed spacer (ITS) region; furthermore, the aflR1 and pks genes were sequenced. Results The total mold count obtained from sausage samples was the highest one, followed by minced meat samples. The prevalence of A. flavus was (15%), (7.5%), and (10%), while the prevalence of A. ochraceus was (2.5%), (10%), and (0%) in the examined basterma, sausage, and minced meat samples, respectively. Using PCR, the ITS region was successfully amplified in all the tested A. flavus and A. ochraceus strains. Aflatoxin B1 was detected in six basterma samples (15%). Moreover, the ochratoxin A was detected only in four sausage samples (10%). The aflR1 and pks genes were amplified and sequenced successfully and deposited in the GenBank with accession numbers MF694264 and MF694264, respectively. Conclusions To the best of our knowledge, this is the first report concerning the HPLC-Molecular-based approaches for the detection of aflatoxin B1 and ochratoxin A in processed beef meat in Egypt. The production of aflatoxin B1 and ochratoxin A in processed meat constitutes a public health threat. Aflatoxin B1 is commonly associated with basterma samples. Moreover, ochratoxin A was detected frequently in sausage samples. The routine inspection of mycotoxins in processed meat products is essential to protect human consumers.

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Occurrence of Ochratoxin A in Coffee: Threads and Solutions—A Mini-Review

Cited by 37 publications

References 89 publications

Resilience of Aspergillus westerdijkiae Strains to Interacting Climate-Related Abiotic Factors: Effects on Growth and Ochratoxin A Production on Coffee-Based Medium and in Stored Coffee

Resilience of Aspergillus westerdijkiae Strains to Interacting Climate-Related Abiotic Factors: Effects on Growth and Ochratoxin A Production on Coffee-Based Medium and in Stored Coffee

Mycotoxins: The Hidden Danger in Foods

Molecular and HPLC-based approaches for detection of aflatoxin B1 and ochratoxin A released from toxigenic Aspergillus species in processed meat

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