The production of ochratoxin A by Aspergillus ochraceus in raw coffee at different equilibrium relative humidity and under alternating temperatures

Palacios-Cabrera, H. A.; Taniwaki, Marta Hiromi; Menezes, Hilary Castle de; Iamanaka, Beatriz Thie

doi:10.1016/j.foodcont.2003.08.006

Cited by 40 publications

(21 citation statements)

References 16 publications

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“…Palacios-Cabrera et al (2003) showed that 12 h temperature fluctuations between 14 and 25 C at 80, 87 and 95% relative humidity (RH) affected OTA contamination levels in raw coffee. After storage for 39 and 60 days there was little OTA contamination at 80% RH.…”

Section: Coffeementioning

confidence: 99%

Conditions of formation of ochratoxin A in drying, transport and in different commodities

Magan

Aldred

2005

Food Additives & Contaminants

103

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The major species of fungi responsible for ochratoxin production (OTA) in a range of commodities are Penicillium verrucosum, Aspergillus ochraceus and Aspergillus section Nigri, especially A. carbonarius. P. verrucosum is particularly important in northern Europe where damp cooler conditions occur and where drying regimes need to be efficient and effective for preventing post-harvest contamination with OTA. A. ochraceus can infect cereals including barley, maize, coffee, cocoa and edible nuts. A. carbonarius has been identified as the key species responsible for OTA contamination of grapes, wine and vine fruits. Recent studies have identified the environmental regimes, especially of temperature and humidity, which are conducive to growth and OTA production by these species pre-and post-harvest and during transport. The optimum and marginal interacting conditions for growth and OTA contamination often vary considerably. This has to be borne in mind when effective preventative management strategies are being implemented. Recent studies with cereals have suggested that isolation frequency can be related to OTA contamination of cereals. A logistical model has been developed and identified that 1000 CFUs g À1 grain of P. verrucosum (CFUs) is the threshold limit at which the probability of exceeding the EU legislative limit of 5 mg kg À1 in cereal grain can be predicted under different storage regimes. Controlled atmospheres >50% C0 2 is required to effectively prevent OTA accumulation in damp cereals. With regard to grapes, preharvest contamination with A. carbonarius has been shown to be a good indicator for regional risk in southern Europe from OTA contamination. The ecological conditions for optimum growth and OTA production have been shown to differ with the optima being 30-35 C and 15-25 C and 0.98-0.99 and 0.93-0.95 water activity, respectively. Studies on vine fruits (drying currants) suggest that OTA contamination and increase contamination levels occur during this drying process of 7-14 days. This will be influenced by prevailing weather conditions and drying rates. Minimizing OTA contamination in these and other commodities including coffee and cocoa require clear guidelines on safe moisture and temperature regimes pre-and post-harvest for the development of effective management strategies based on ecological criteria.

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Section: Coffeementioning

confidence: 99%

Conditions of formation of ochratoxin A in drying, transport and in different commodities

Magan

Aldred

2005

Food Additives & Contaminants

103

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“…However, for Brazilian coffee, it was found that the highest levels of contamination with OTA and OTA-producing fungi occurred in coffee beans during drying and storage (Taniwaki et al, 2003). Recently, Palacios-Cabrera et al (2004) reported that storage of contaminated green coffee beans with A. ochraceus at high humidity resulted in high levels of OTA at changing temperatures within the range 14-15…”

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

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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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“…A. carbonarius on dried grape extract medium and synthetic grape juice medium showed an growth optimal at 0.97 a and 0.98 a under all temperatures evaluated with optimal temperatures between 25 and 30˚C (Astoreca et al 2007a, b;Chiotta et al 2015). The production of OTA by A. ochraceus strains on coffee beans under different ecophysiological conditions was also studied (Palacios-Cabrera et al 2004). These authors found that at 0.87 and 0.95 a w at the constant temperature of 25 C, OTA production was higher.…”

Section: Ecophysiology Of Ochratoxigenic Speciesmentioning

confidence: 99%

Aspergillus and Ochratoxin A in Latin America

Chiotta

Ponsone

Combina

et al. 2016

Microbes in Food and Health

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Species within Aspergillus section Nigri and section Circundati are important sources of ochratoxin A (OTA) contamination in several foods and beverages such as cereals, grapes, spices, peanut, cocoa, wine, beer, and coffee worldwide. Few surveys showed the epidemiology, ecology, and distribution of black aspergilli occurring in crops from different Latin American regions. Within section Nigri, Aspergillus niger aggregate species are commonly the most prevalent, followed by A. carbonarius and Aspergillus uniseriate. Aspergillus ochraceus is the most important ochratoxigenic species included in the section Circundati. These species differ in their OTA-producing ability, since the percentage OTA-producer strains and the levels produced are variable. The OTA levels detected in grains and fruits also were variable, and it was shown that their damage affected the incidence of ochratoxigenic species and OTA contamination. Temperature and water activity were also key factors determining the Aspergillus section Nigri colonization and OTA accumulation in different commodities. The knowledge of the factors affecting preharvest and post-harvest contamination of foods by black aspergilla and OTA production is essential to improve the quality and safety of foods. Different strategies can be used to reduce the impact of Aspergillus and OTA accumulation. Alternative strategies to the chemical control can be biocontrol or the use of natural substances such as antioxidants and essential oils. The data presented in this review provide relevant information for using appropriate management strategies to reduce or prevent the development of ochratoxigenic species and OTA accumulation on different commodities relevant for Latin America.

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The production of ochratoxin A by Aspergillus ochraceus in raw coffee at different equilibrium relative humidity and under alternating temperatures

Cited by 40 publications

References 16 publications

Conditions of formation of ochratoxin A in drying, transport and in different commodities

Conditions of formation of ochratoxin A in drying, transport and in different commodities

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

Aspergillus and Ochratoxin A in Latin America

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