A study of the contamination by ochratoxin A of green and roasted coffee beans
- 1 July 1989
- journal article
- other
- Published by Taylor & Francis in Food Additives & Contaminants: Part A
- Vol. 6 (3) , 333-339
- https://doi.org/10.1080/02652038909373788
Abstract
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 material by representative sampling. The analyses of green coffee samples showed a significantly high contamination percentage (58%) ranging from 0.2 to 15 μg/kg. Naturally and artificially contaminated samples were roasted at different operation times (5–6 min) to verify the percentage of destruction of the mycotoxin. The percentage ranged from 48% to 87% and from 90% to 100% in artificially and naturally contaminated samples respectively. The beverages prepared from artificially contaminated coffee using the most common types of coffee makers showed no residues of ochratoxin A.Keywords
This publication has 3 references indexed in Scilit:
- Effect of roasting on ochratoxin A level in green coffee beans inoculated with Aspergillus ochraceusMycopathologia, 1987
- Effects of Food Processing on MycotoxinsJournal of Food Protection, 1984