A study on the contamination by ochratoxin a in green and roasted coffee beans

A study was performed to evaluate the contamination by ochratoxin A in coffee beans. Twenty-nine samples of green coffee were collected from large lots of materials by a representative sampling. The analyses on green coffee samples showed a significantly high contamination percentage (58 per cent) ranging from 0 to 15 ug/kg. Naturally and artificially contaminated samples were roasted at different temperatures (200, 205, 210 grade centigrade) to test the percentage of destruction of the mycotoxin. The percentage of destruction ranged from 90 to 100 per cent. The beverages from artificially contamined coffees prepared by the more common procedure revealed no migration of ochratoxin A

Bibliographic Details

Main Authors:	94077 Micco, C., 74021 Grossi, M., 94472 Miraglia, M., 51059 Brera, C., 3180 Association Scientifique Internationale du Café, París (Francia), 32077 12. International Scientific Colloquium on Coffee Montreal (Canadá) 29 Jun - 3 Jul 1987
Format:	biblioteca
Published:	París (Francia) 1988
Subjects:	CAFE VERDE, CAFE TOSTADO, MICOTOXINAS, SUBSTANCIAS TOXICAS,
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