Influence of coffee processing, water activity, temperature and pH on mould growth and ochratoxin A production in coffee

Ochratoxin A (OTA) is the main mycotoxic contamination known in coffee. OTA occurrence in coffee beans can be due to both environmental and processing conditions. The incidence of tree post-harvest process (traditional wet processing, ecological wet processing and dry natural processing) on mould grown and OTA production by strains of A. ochraceus and A. niger was evaluated and the effects of water activity (Aw), temperature and pH and their interactions on (a) growth and ochratoxin A production on a green coffee extract medium, (b) ochratoxin A production on raw coffee by A. ochraceus were investigated. The method used to produce green coffee does not have any effect on Aspergillus ochraceus and A. niger growth ability and toxigenesis. However, temperature and especially Aw are very important factors that need to be controlled during drying and storage.

Bibliographic Details

Main Authors:	Suarez Quiroz, Mirna Leonor, Gonzalez Rios, Oscar, Barel, Michel, Guyot, Bernard, Galindo-Schorr, Sabine, Guiraud, Joseph-Pierre
Format:	conference_item biblioteca
Language:	eng
Published:	ASIC
Subjects:	Q03 - Contamination et toxicologie alimentaires, Q02 - Traitement et conservation des produits alimentaires, fève de café, contamination biologique, traitement, ochratoxine, séchage, stockage, http://aims.fao.org/aos/agrovoc/c_28379, http://aims.fao.org/aos/agrovoc/c_28318, http://aims.fao.org/aos/agrovoc/c_6195, http://aims.fao.org/aos/agrovoc/c_12891, http://aims.fao.org/aos/agrovoc/c_2402, http://aims.fao.org/aos/agrovoc/c_7427,
Online Access:	http://agritrop.cirad.fr/529360/
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