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Food Science and Technology International
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Occurrence of Ochratoxigenic Fungi and Ochratoxin A in Green Coffee from Different Origins

E. Pardo

S. Marin

A. J. Ramos

V. Sanchis

Food Technology Department, Universitat de Lleida, Rovira Roure 191, 25198 Lleida, Spainvsanchis{at}tecal.udl.es

Fungal infection and ochratoxin A (OTA) contamination were determined in green coffee samples from different origins, in which OTA-producing fungi were also identified. About 72% of the beans analysed by direct plating presented fungal infection, including species of Aspergillus, Penicillium and Rhizopus. The genus Aspergillus was presented in more than 90% of infected coffee beans. Aspergillus ochraceus and Aspergillus section Nigri isolates represented 2.8 and 65.4%, respectively from the total number of isolates from the coffee beans. The capacity to produce OTA was determined in 260 isolates of A. section Nigri and 19 of A. ochraceus by the agar plug method, giving positive results for 6% of the A. section Nigri isolates and 16% of the A. ochraceus. OTA production was analysed by high performance liquid chromatography. OTA contamination of green coffee beans was analysed by enzyme immunoassay. OTA levels in all samples analysed were above the limit of detection (0.6 mg/kg), with a mean OTA concentration of 6.7 mg/kg.

Key Words: Aspergillus section Nigri • Aspergillus ochraceus • green coffee • ochratoxin A

Food Science and Technology International, Vol. 10, No. 1, 45-49 (2004)
DOI: 10.1177/1082013204041509
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