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
Hauptverfasser:	Suarez-Quiroz, M, Gonzalez-Rios, O, Barel, M, Guyot, B, Schorr-Galindo, S, Guiraud, J.P
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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