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Effect of the post-harvest processing procedure on OTA occurrence in artificially contaminated coffee.
Int J Food Microbiol. 2005 Sep 15; 103(3):339-45.IJ

Abstract

The purpose of this work was to study how the type of post-harvest process, i.e. natural preparation known as the dry method, and two wet processes, affected contamination and toxin production up to the green coffee stage. Batches were contaminated with ochratoxin A or with OTA-producing strains of Aspergillus ochraceus and Aspergillus niger. For OTA artificial contamination, hulling or husk removal caused a reduction of OTA. When A. ochraceus was inoculated at low level, its growth was hampered by indigenous mould flora contrary that observed with A. niger. The fungal counts and OTA assays showed that the best way of limiting the development and impact of contaminating toxigenic flora "from the field" was the physical wet method.

Authors+Show Affiliations

Suarez-Quiroz M
UMR-IR2B (ENSAM/INRA/UM2), cc023, Université Montpellier II, Place, Eugène Bataillon, 34095 Montpellier Cedex 5, France.
Gonzalez-Rios O
No affiliation info available
Barel M
No affiliation info available
Guyot B
No affiliation info available
Schorr-Galindo S
No affiliation info available
Guiraud JP
No affiliation info available

MeSH

Aspergillus nigerAspergillus ochraceusCoffeeFood ContaminationFood HandlingFood MicrobiologyFood PreservationHumansOchratoxins

Pub Type(s)

Journal Article

Language

eng

PubMed ID

16023238

Citation

Suarez-Quiroz, Mirna, et al. "Effect of the Post-harvest Processing Procedure On OTA Occurrence in Artificially Contaminated Coffee." International Journal of Food Microbiology, vol. 103, no. 3, 2005, pp. 339-45.
Suarez-Quiroz M, Gonzalez-Rios O, Barel M, et al. Effect of the post-harvest processing procedure on OTA occurrence in artificially contaminated coffee. Int J Food Microbiol. 2005;103(3):339-45.
Suarez-Quiroz, M., Gonzalez-Rios, O., Barel, M., Guyot, B., Schorr-Galindo, S., & Guiraud, J. P. (2005). Effect of the post-harvest processing procedure on OTA occurrence in artificially contaminated coffee. International Journal of Food Microbiology, 103(3), 339-45.
Suarez-Quiroz M, et al. Effect of the Post-harvest Processing Procedure On OTA Occurrence in Artificially Contaminated Coffee. Int J Food Microbiol. 2005 Sep 15;103(3):339-45. PubMed PMID: 16023238.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of the post-harvest processing procedure on OTA occurrence in artificially contaminated coffee. AU - Suarez-Quiroz,Mirna, AU - Gonzalez-Rios,Oscar, AU - Barel,Michel, AU - Guyot,Bernard, AU - Schorr-Galindo,Sabine, AU - Guiraud,Joseph-Pierre, PY - 2003/09/15/received PY - 2004/11/25/revised PY - 2004/11/25/accepted PY - 2005/7/19/pubmed PY - 2005/10/14/medline PY - 2005/7/19/entrez SP - 339 EP - 45 JF - International journal of food microbiology JO - Int J Food Microbiol VL - 103 IS - 3 N2 - The purpose of this work was to study how the type of post-harvest process, i.e. natural preparation known as the dry method, and two wet processes, affected contamination and toxin production up to the green coffee stage. Batches were contaminated with ochratoxin A or with OTA-producing strains of Aspergillus ochraceus and Aspergillus niger. For OTA artificial contamination, hulling or husk removal caused a reduction of OTA. When A. ochraceus was inoculated at low level, its growth was hampered by indigenous mould flora contrary that observed with A. niger. The fungal counts and OTA assays showed that the best way of limiting the development and impact of contaminating toxigenic flora "from the field" was the physical wet method. SN - 0168-1605 UR - https://www.unboundmedicine.com/medline/citation/16023238/Effect_of_the_post_harvest_processing_procedure_on_OTA_occurrence_in_artificially_contaminated_coffee_ DB - PRIME DP - Unbound Medicine ER -