The effect of cooking on ochratoxin A content of beans, variety ‘Carioca’

Milanez, Thaïs Valéria; Leitao, M.F.F

doi:10.1080/02652039609374383

Cited by 22 publications

(8 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Leoni et al (2000) showed that between about 50-100% of OTA could be transferred from roast and ground coffee into the coffee brew. Milanez and Leitao (1996) showed up to 84% loss of OTA in processing beans (Phaseolus vulgaris L.) although smaller losses of about 53% were reported previously after bleaching, salting and heat processing (Harwig et al 1974). Greater losses were observed when beans were soaked in water for 12 h before cooking under pressure at 115 C for 45 min.…”

Section: Fate Of Ota In Other Food Commoditiesmentioning

confidence: 64%

Prevention of ochratoxin A in commodities and likely effects of processing fractionation and animal feeds

Scudamore¹

2005

Food Additives & Contaminants

View full text Add to dashboard Cite

Whenever possible, preventing the formation of ochratoxin A (OTA) in susceptible food commodities such as cereals, grapes and coffee beans should be the primary aim. Each product tends to host a specific OTA-producing mould so that the environmental conditions and factors that encourage the subsequent formation of OTA need to be understood. Codes of Practice for prevention and management of OTA are being developed and can be used in conjunction with a HACCP approach to protect the end consumer, in line with EU statutory limits. If prevention fails, an understanding of how concentrations change during the whole food chain may be useful in minimizing the concentrations reaching the consumer. OTA is quite heat stable under neutral conditions but may be partly broken down, e.g. in extrusion processing. In milling or other separation procedures, OTA will be concentrated or reduced in the resulting components. By-products such as 'cleanings' or bran may contain high concentrations and are often used for animal feed. Introduction of guideline or statutory maximum concentrations for feed within the EU makes it essential that concentrations of ochratoxin A in such by-products are acceptable. This paper reviews recent literature and findings from recent 5th Framework EU-funded projects.

show abstract

Section: Fate Of Ota In Other Food Commoditiesmentioning

confidence: 64%

Prevention of ochratoxin A in commodities and likely effects of processing fractionation and animal feeds

Scudamore¹

2005

Food Additives & Contaminants

View full text Add to dashboard Cite

show abstract

“…The roast and the ground of coffee contained only 16 % of the concentration found in raw green coffee beans (Blanc et al 1998 ). Similarly, Milanez ( 1996 ) reported 84 % of OTA reduction in processed beans. However, other investigators found lower OTA reduction (Leoni et al 2000 ).…”

Section: Commoditiesmentioning

confidence: 90%

Impact of food processing and detoxification treatments on mycotoxin contamination

et al. 2016

View full text Add to dashboard Cite

Mycotoxins are fungal metabolites commonly occurring in food, which pose a health risk to the consumer. Maximum levels for major mycotoxins allowed in food have been established worldwide. Good agricultural practices, plant disease management, and adequate storage conditions limit mycotoxin levels in the food chain yet do not eliminate mycotoxins completely. Food processing can further reduce mycotoxin levels by physical removal and decontamination by chemical or enzymatic transformation of mycotoxins into less toxic products. Physical removal of mycotoxins is very efficient: manual sorting of grains, nuts, and fruits by farmers as well as automatic sorting by the industry significantly lowers the mean mycotoxin content. Further processing such as milling, steeping, and extrusion can also reduce mycotoxin content. Mycotoxins can be detoxified chemically by reacting with food components and technical aids; these reactions are facilitated by high temperature and alkaline or acidic conditions. Detoxification of mycotoxins can also be achieved enzymatically. Some enzymes able to transform mycotoxins naturally occur in food commodities or are produced during fermentation but more efficient detoxification can be achieved by deliberate introduction of purified enzymes. We recommend integrating evaluation of processing technologies for their impact on mycotoxins into risk management. Processing steps proven to mitigate mycotoxin contamination should be used whenever necessary. Development of detoxification technologies for high-risk commodities should be a priority for research. While physical techniques currently offer the most efficient post-harvest reduction of mycotoxin content in food, biotechnology possesses the largest potential for future developments.

show abstract

“…Additionally, pressure cooking beans in water resulted in up to a 84% reduction in OTA. 32 The cooking of rice in excess water resulted in a 86% reduction in OTA levels, while an average of 83% loss was observed during normal cooking. 10 The thermal decomposition products of OTA have also been described; at high temperatures (250…”

mentioning

confidence: 97%

The fate of mycotoxins during thermal food processing

2009

View full text Add to dashboard Cite

Mycotoxins are considered to be heat-stable molecules. Because of their toxic effects, information about their stability in thermal processes and potential inactivation procedures is needed. Numerous reports in the literature over a number of years have described the fate of mycotoxin during thermal food processing, including cooking, boiling, baking, frying, roasting and pasteurization. This review focuses on the effects of various thermal treatments on mycotoxins, while the fate of mycotoxins during extrusion processing, which is one of the most important technologies employed in the food industry, will also be reviewed.

show abstract

The effect of cooking on ochratoxin A content of beans, variety ‘Carioca’

Cited by 22 publications

References 9 publications

Prevention of ochratoxin A in commodities and likely effects of processing fractionation and animal feeds

Prevention of ochratoxin A in commodities and likely effects of processing fractionation and animal feeds

Impact of food processing and detoxification treatments on mycotoxin contamination

The fate of mycotoxins during thermal food processing

Contact Info

Product

Resources

About