Study of ochratoxin A-producing strains in coffee processing
Ochratoxin A (OTA) is the main mycotoxin that has been detected in coffee. The occurrence of OTA in coffee beans can be because of environmental conditions and/or processing conditions. Three coffee processes were evaluated (wet, mechanical and dry processes), at different stages from harvesting to...
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| Veröffentlicht in: | International journal of food science & technology 2004-05, Vol.39 (5), p.501-507 |
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| container_title | International journal of food science & technology |
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| creator | Suarez-Quiroz, M Gonzalez-Rios, O Barel, M Guyot, B Schorr-Galindo, S Guiraud, J.P |
| description | Ochratoxin A (OTA) is the main mycotoxin that has been detected in coffee. The occurrence of OTA in coffee beans can be because of environmental conditions and/or processing conditions. Three coffee processes were evaluated (wet, mechanical and dry processes), at different stages from harvesting to storage, and fungi producing OTA were enumerated and identified. The frequency of potential OTA-producing fungi and their ability to produce OTA was also studied. By direct plating, the levels of contamination found in the coffee processes were 80, 72 and 92%, respectively, for parchment and dry cherry coffee and 20, 34 and 15% for green coffee. Aspergillus ochraceus isolated from the three processes accounted for 6.6, 8.3 and 3.3%, and Aspergillus niger for 15, 13 and 25% of the strains isolated, respectively. The toxigenic potential of five A. ochraceus and two A. niger strains was tested in FDA medium and coffee medium using the HPLC technique. There was no difference between the processes studied in terms of isolation and occurrence of ochratoxigenic fungi. |
| doi_str_mv | 10.1111/j.1365-2621.2004.00810.x |
| format | Article |
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The occurrence of OTA in coffee beans can be because of environmental conditions and/or processing conditions. Three coffee processes were evaluated (wet, mechanical and dry processes), at different stages from harvesting to storage, and fungi producing OTA were enumerated and identified. The frequency of potential OTA-producing fungi and their ability to produce OTA was also studied. By direct plating, the levels of contamination found in the coffee processes were 80, 72 and 92%, respectively, for parchment and dry cherry coffee and 20, 34 and 15% for green coffee. Aspergillus ochraceus isolated from the three processes accounted for 6.6, 8.3 and 3.3%, and Aspergillus niger for 15, 13 and 25% of the strains isolated, respectively. The toxigenic potential of five A. ochraceus and two A. niger strains was tested in FDA medium and coffee medium using the HPLC technique. There was no difference between the processes studied in terms of isolation and occurrence of ochratoxigenic fungi.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/j.1365-2621.2004.00810.x</identifier><identifier>CODEN: IJFTEZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Science Ltd</publisher><subject>Aspergillus alutaceus ; Aspergillus niger ; Aspergillus ochraceus ; Biological and medical sciences ; coffee (beverage) ; coffee mycoflora ; Coffee, tea and other stimulative beverage industries ; critical control points ; drying ; food contamination ; Food industries ; food pathogens ; Fundamental and applied biological sciences. Psychology ; fungi ; HACCP ; mechanical harvesting ; molds (fungi) ; ochratoxin A ; post-harvest process ; postharvest treatment ; processing stages ; secondary metabolites ; toxigenic strains ; wet-dry cycles</subject><ispartof>International journal of food science & technology, 2004-05, Vol.39 (5), p.501-507</ispartof><rights>2004 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4670-3d697c027f089142f138be77ef460e0d8ef7ee9adea6d796f6536a7638bc74413</citedby><cites>FETCH-LOGICAL-c4670-3d697c027f089142f138be77ef460e0d8ef7ee9adea6d796f6536a7638bc74413</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.2004.00810.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.2004.00810.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=15701329$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Suarez-Quiroz, M</creatorcontrib><creatorcontrib>Gonzalez-Rios, O</creatorcontrib><creatorcontrib>Barel, M</creatorcontrib><creatorcontrib>Guyot, B</creatorcontrib><creatorcontrib>Schorr-Galindo, S</creatorcontrib><creatorcontrib>Guiraud, J.P</creatorcontrib><title>Study of ochratoxin A-producing strains in coffee processing</title><title>International journal of food science & technology</title><description>Ochratoxin A (OTA) is the main mycotoxin that has been detected in coffee. The occurrence of OTA in coffee beans can be because of environmental conditions and/or processing conditions. Three coffee processes were evaluated (wet, mechanical and dry processes), at different stages from harvesting to storage, and fungi producing OTA were enumerated and identified. The frequency of potential OTA-producing fungi and their ability to produce OTA was also studied. By direct plating, the levels of contamination found in the coffee processes were 80, 72 and 92%, respectively, for parchment and dry cherry coffee and 20, 34 and 15% for green coffee. Aspergillus ochraceus isolated from the three processes accounted for 6.6, 8.3 and 3.3%, and Aspergillus niger for 15, 13 and 25% of the strains isolated, respectively. The toxigenic potential of five A. ochraceus and two A. niger strains was tested in FDA medium and coffee medium using the HPLC technique. There was no difference between the processes studied in terms of isolation and occurrence of ochratoxigenic fungi.</description><subject>Aspergillus alutaceus</subject><subject>Aspergillus niger</subject><subject>Aspergillus ochraceus</subject><subject>Biological and medical sciences</subject><subject>coffee (beverage)</subject><subject>coffee mycoflora</subject><subject>Coffee, tea and other stimulative beverage industries</subject><subject>critical control points</subject><subject>drying</subject><subject>food contamination</subject><subject>Food industries</subject><subject>food pathogens</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>fungi</subject><subject>HACCP</subject><subject>mechanical harvesting</subject><subject>molds (fungi)</subject><subject>ochratoxin A</subject><subject>post-harvest process</subject><subject>postharvest treatment</subject><subject>processing stages</subject><subject>secondary metabolites</subject><subject>toxigenic strains</subject><subject>wet-dry cycles</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2004</creationdate><recordtype>article</recordtype><recordid>eNqNkE9v1DAQxS0EEkvhM5AL3LKM_8ROJDhUW1qKVuWwVHAbGWdcsqRJsbNi99szS6pyBF9s-f3em9ETopCwlHzebJdS26pUVsmlAjBLgJq1_SOxeBAeiwU0FZSVUfqpeJbzFgCUdmYh3m6mXXsoxliM4Xvy07jvhuK0vEtjuwvdcFPkKfluyAV_hzFGooK1QDmz-Fw8ib7P9OL-PhHX5-8_rz6U608Xl6vTdRmMdVDq1jYugHIR6kYaFaWuv5FzFI0Fgram6Iga35K3rWtstJW23lmmgjNG6hPxes7l0T93lCe87XKgvvcDjbuMqjZKGmn-CUpOr5VSDNYzGNKYc6KId6m79emAEvDYK27xWB8e68Njr_inV9yz9dX9DJ-D72PyQ-jyX3_lQGrVMPdu5n51PR3-Ox8vP55v-MX-cvZ3eaL9g9-nH2iddhV-ubrAK7leqbOvCs-Yfznz0Y_obxLvdL1RvAtwmK5co38DM6qiOA</recordid><startdate>200405</startdate><enddate>200405</enddate><creator>Suarez-Quiroz, M</creator><creator>Gonzalez-Rios, O</creator><creator>Barel, M</creator><creator>Guyot, B</creator><creator>Schorr-Galindo, S</creator><creator>Guiraud, J.P</creator><general>Blackwell Science Ltd</general><general>Blackwell Science</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>M7N</scope><scope>P64</scope><scope>F28</scope></search><sort><creationdate>200405</creationdate><title>Study of ochratoxin A-producing strains in coffee processing</title><author>Suarez-Quiroz, M ; Gonzalez-Rios, O ; Barel, M ; Guyot, B ; Schorr-Galindo, S ; Guiraud, J.P</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4670-3d697c027f089142f138be77ef460e0d8ef7ee9adea6d796f6536a7638bc74413</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2004</creationdate><topic>Aspergillus alutaceus</topic><topic>Aspergillus niger</topic><topic>Aspergillus ochraceus</topic><topic>Biological and medical sciences</topic><topic>coffee (beverage)</topic><topic>coffee mycoflora</topic><topic>Coffee, tea and other stimulative beverage industries</topic><topic>critical control points</topic><topic>drying</topic><topic>food contamination</topic><topic>Food industries</topic><topic>food pathogens</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>fungi</topic><topic>HACCP</topic><topic>mechanical harvesting</topic><topic>molds (fungi)</topic><topic>ochratoxin A</topic><topic>post-harvest process</topic><topic>postharvest treatment</topic><topic>processing stages</topic><topic>secondary metabolites</topic><topic>toxigenic strains</topic><topic>wet-dry cycles</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Suarez-Quiroz, M</creatorcontrib><creatorcontrib>Gonzalez-Rios, O</creatorcontrib><creatorcontrib>Barel, M</creatorcontrib><creatorcontrib>Guyot, B</creatorcontrib><creatorcontrib>Schorr-Galindo, S</creatorcontrib><creatorcontrib>Guiraud, J.P</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Suarez-Quiroz, M</au><au>Gonzalez-Rios, O</au><au>Barel, M</au><au>Guyot, B</au><au>Schorr-Galindo, S</au><au>Guiraud, J.P</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Study of ochratoxin A-producing strains in coffee processing</atitle><jtitle>International journal of food science & technology</jtitle><date>2004-05</date><risdate>2004</risdate><volume>39</volume><issue>5</issue><spage>501</spage><epage>507</epage><pages>501-507</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><coden>IJFTEZ</coden><abstract>Ochratoxin A (OTA) is the main mycotoxin that has been detected in coffee. The occurrence of OTA in coffee beans can be because of environmental conditions and/or processing conditions. Three coffee processes were evaluated (wet, mechanical and dry processes), at different stages from harvesting to storage, and fungi producing OTA were enumerated and identified. The frequency of potential OTA-producing fungi and their ability to produce OTA was also studied. By direct plating, the levels of contamination found in the coffee processes were 80, 72 and 92%, respectively, for parchment and dry cherry coffee and 20, 34 and 15% for green coffee. Aspergillus ochraceus isolated from the three processes accounted for 6.6, 8.3 and 3.3%, and Aspergillus niger for 15, 13 and 25% of the strains isolated, respectively. The toxigenic potential of five A. ochraceus and two A. niger strains was tested in FDA medium and coffee medium using the HPLC technique. There was no difference between the processes studied in terms of isolation and occurrence of ochratoxigenic fungi.</abstract><cop>Oxford, UK</cop><pub>Blackwell Science Ltd</pub><doi>10.1111/j.1365-2621.2004.00810.x</doi><tpages>7</tpages></addata></record> |
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| ispartof | International journal of food science & technology, 2004-05, Vol.39 (5), p.501-507 |
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| source | Oxford Journals Open Access Collection; Wiley Online Library Journals Frontfile Complete |
| subjects | Aspergillus alutaceus Aspergillus niger Aspergillus ochraceus Biological and medical sciences coffee (beverage) coffee mycoflora Coffee, tea and other stimulative beverage industries critical control points drying food contamination Food industries food pathogens Fundamental and applied biological sciences. Psychology fungi HACCP mechanical harvesting molds (fungi) ochratoxin A post-harvest process postharvest treatment processing stages secondary metabolites toxigenic strains wet-dry cycles |
| title | Study of ochratoxin A-producing strains in coffee processing |
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