Ochratoxin A (OTA) in coffee: nation-wide evaluation of data collected by German Food Control 1995-1999

Otteneder, H.; Majerus, P.

doi:10.1080/02652030119082

Cited by 39 publications

(25 citation statements)

References 7 publications

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“…The highest value is much below the maximum level of 10 µg/kg (10 ng/g) set for roasted coffee in the relevant decree concerning foods, and it is also lower than the maximum level of 4 µg/kg (4 ng/g) recommended for coffee by Petzinger and Ziegler (2000). The positivity rate found in this study (66%) was slightly higher than that obtained in the nation-wide survey conducted in Germany, where the ratio of OTA-positive samples was 46% (Otteneder and Majerus, 2001). The higher value found in this study can probably be explained by the lower limit of detection of the method applied.…”

Section: Ota Contamination Of Coffee Samplescontrasting

confidence: 52%

“…Recently, attention has been focused on surveying the OTA contamination of food raw materials and final products (Wood et al, 1995;Jorgensen et al, 1996). These studies have revealed OTA contamination in coffee (Stegen et al, 1997;Otteneder and Majerus, 2001), beer (Visconti et al, 2000), wine (Otteneder and Majerus, 2000), and even in certain medicinal herbs (Bresch et al, 2000). The presence of ochratoxin in feeds may lead to the OTA contamination of foods of animal origin.…”

Section: Acta Veterinaria Hungarica 50 2002mentioning

confidence: 99%

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Ochratoxin A contamination of cereal grains and coffee in Hungary in the year 2001

Fazekas¹,

Tar

Zomborszky-Kovács

2002

Acta Veterinaria Hungarica

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Ochratoxin A (OTA) is a nephrotoxic and carcinogenic mycotoxin, a secondary metabolite produced by mould fungi belonging to several Aspergillus and Penicillium species. It is formed during the storage of cereal grains and other plant-derived products. OTA ingested by humans and animals with the food or feed may exert deleterious effects on health. The purpose of this study was to investigate the ochratoxin contamination of the most important potential sources of OTA. The OTA content of cereal samples for human consumption (36 baking wheat, 16 wheat flour and 6 maize coarse meal samples) and feed grain samples (30 feeding wheat, 32 feeding maize and 20 feeding barley samples) collected in the mid-phase or at the end of the storage period and of 50 commercial coffee samples was determined. The analyses were performed by immunoaffinity column -high-performance liquid chromatography (IAC-HPLC). The limit of detection of the method was 0.1 ng/g. Of the wheat samples intended for human consumption, 8.3% contained OTA at 0.29 ng/g on the average (OTA ranges: 0.12-0.5 ng/g; Table 2). The OTA contamination of wheat flour and maize meal samples for human consumption was similar to that of the baking wheat samples. OTA contamination was found in 26.7% of the feeding wheat, 15.6% of the feeding maize and 35% of the feeding barley samples. The average values and the ranges of OTA levels found in the above samples were 12.2 and 0.3-62.8 ng/g, 4.9 and 1.9-8.3 ng/g, and 72 and 0.14-212 ng/g, respectively (Table 3). Sixty-six percent of the coffee samples were contaminated with OA (average level: 0.57 ng/g, ranges: 0.17-1.3 ng/g; Table 4). OTA contamination of baking wheat samples was found to be relatively low, presumably as a result of the favourable weather at harvest and the optimal storage conditions. Calculations made on the basis of the obtained results show that the daily OTA intake of an adult human from edible cereals is only 6.7 ng, while the amount taken up with coffee is 4.1 ng daily. The high prevalence and high levels of OTA contamination in feed grains can be explained by the unfavourable storage conditions, and this finding suggests that OA-related health problems may arise in animals, and that foods of animal origin may be contaminated with this mycotoxin.

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Section: Ota Contamination Of Coffee Samplescontrasting

confidence: 52%

Section: Acta Veterinaria Hungarica 50 2002mentioning

confidence: 99%

Ochratoxin A contamination of cereal grains and coffee in Hungary in the year 2001

Fazekas¹,

Tar

Zomborszky-Kovács

2002

Acta Veterinaria Hungarica

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“…Filamentous fungi predominate at the end of the processing and during storage, and may affect the quality and safety of the final product due to production of mycotoxins (4,6,34,35). Several studies have reported the occurrence of toxinproducing fungi and ochratoxin in green coffee beans (4,18,20,26,28). A survey on stored green coffee beans from various origins has shown that coffee samples from African origin have significantly higher levels of OTA than those from America and Asia (21).…”

Section: Introductionmentioning

confidence: 99%

Incidence and distribution of filamentous fungi during fermentation, drying and storage of coffee (Coffea arabica L.) beans

Silva¹,

Batista²,

Schwan³

2008

Braz. J. Microbiol.

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The objective of this work was to isolate and characterize filamentous fungi present in different stages of harvest, fermentation, drying and storage of coffee beans processed by natural method. The cherries were hand-picked and then placed on a cement drying platform where they remained until reached 11% of humidity. Microbial counts were found in all samples during fermentation and drying of the coffee beans. Counts of fungi in the coffee cherries collected from the tree (time 0) were around 1.5 x 10 3 CFU/g. This number increased slowly during the fermentation and drying reaching values of 2 x 10 5 CFU/g within 22 days of processing. Two hundred and sixty three isolates of filamentous fungi were identified. The distribution of species during fermentation and drying was very varied while there was a predominance of Aspergillus species during storage period. The genera found were Pestalotia (4), Paecelomyces (4), Cladosporium (26), Fusarium (34), Penicillium (81) and Aspergillus (112) and comprised 38 different species.

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“…Levi et al (1974) were the first to report occurrence of OTA in coffee beans. Since then, several studies have detected both OTA-producing fungi and OTA in green coffee beans (Levi, 1980;Mislivec et al, 1983;Micco et al, 1989;StuderRohr et al, 1995;Nakajima et al, 1997;Romani et al, 2000;Ottender and Majerus, 2001;Pittet and Royer, 2002). The main filamentous fungi that have been found in coffee with the potential to produce OTA were A. ochraceus, A. carbonarius and A. niger (Nakajima et al, 1997;Joosten et al, 2001;Ngabirano et al, 2001;Pitt et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Influence of volatile compounds produced by yeasts predominant during processing of Coffea arabica in East Africa on growth and ochratoxin A (OTA) production by Aspergillus ochraceus

Masoud

Poll²,

Jakobsen

2005

Yeast

100

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The effects of volatile compounds produced during coffee processing by Pichia anomala, P. kluyveri and Hanseniaspora uvarum on growth of Aspergillus ochraceus and production of ochratoxin A (OTA) were studied. On malt extract agar (MEA) and on coffee agar (CA), exposure of A. ochraceus to the gaseous phase of malt yeast glucose peptone (MYGP) plates inoculated with P. anomala, P. kluyveri and H. uvarum inhibited fungal growth, with the two Pichia spp. showing the strongest effect. The main esters and alcohols produced by the three yeasts were ethyl acetate, isobutyl acetate, 2-phenyl ethyl acetate, ethyl propionate and isoamyl alcohol. The individual esters and alcohols were found to affect fungal growth. The most effective compound in inhibiting fungal growth was 2-phenyl ethyl acetate; which at 48 µg/l headspace completely inhibited growth of A. ochraceus. Exposure of A. ochraceus to the gaseous phase of MYGP plates inoculated with P. anomala, P. kluyveri and H. uvarum prevented production of OTA. On CA medium, only the headspace of P. anomala and P. kluyveri prevented OTA production. Furthermore, when A. ochraceus was exposed to the headspace of the individual volatile compounds, 2-phenyl ethyl acetate was the most effective in preventing OTA production. Prevention of OTA seems to be due to reduction of fungal biomass.

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Ochratoxin A (OTA) in coffee: nation-wide evaluation of data collected by German Food Control 1995-1999

Cited by 39 publications

References 7 publications

Ochratoxin A contamination of cereal grains and coffee in Hungary in the year 2001

Ochratoxin A contamination of cereal grains and coffee in Hungary in the year 2001

Incidence and distribution of filamentous fungi during fermentation, drying and storage of coffee (Coffea arabica L.) beans

Influence of volatile compounds produced by yeasts predominant during processing of Coffea arabica in East Africa on growth and ochratoxin A (OTA) production by Aspergillus ochraceus

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