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|metadata.artigo.dc.title:||Ochratoxin A in coffee beans (Coffea arabica L.) processed by dry and wet methods|
|metadata.artigo.dc.creator:||Batista, Luís Roberto|
Chalfoun, Sara Maria
Silva, Cristina Ferreira
Varga, Eugênia Azevedo
Schwan, Rosane Freitas
Coffee - Fungi
Café - Fungos
|metadata.artigo.dc.identifier.citation:||BATISTA, L. R. et al. Ochratoxin A in coffee beans (Coffea arabica L.) processed by dry and wet methods. Food Control, Guildford, v. 20, n. 9, p. 784-790, Sept. 2009.|
|metadata.artigo.dc.description.abstract:||The incidence of ochratoxin A was studied in different coffee (Coffea arabica L.) samples. A higher incidence of filamentous fungi was observed in the coffee swept from ground and floating coffee samples. The species Aspergillus ochraceus, Aspergillus sulphureus and Aspergillus sclerotiorum were ochratoxin A producing. In 128 (44%) samples ochratoxin A was not detected; however, in 89 samples (31%), ochratoxin A was detected at 0.1–5.0 μg/Kg levels. Other 25% samples presented contamination above 5.0 μg/Kg. This study showed that the fractions coffee swept from ground and floating coffee represents a serious risk of ochratoxin A contamination.|
|Appears in Collections:||DBI - Artigos publicados em periódicos|
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