Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/15148
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
Cirillo, Marcelo
Varga, Eugênia Azevedo
Schwan, Rosane Freitas
metadata.artigo.dc.subject: Ochratoxin A
Coffee - Fungi
Aspergillus
Ocratoxina A
Café - Fungos
metadata.artigo.dc.publisher: Elsevier
metadata.artigo.dc.date.issued: Sep-2009
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.
metadata.artigo.dc.identifier.uri: http://www.sciencedirect.com/science/article/pii/S0956713508002818
http://repositorio.ufla.br/jspui/handle/1/15148
metadata.artigo.dc.language: en_US
Appears in Collections:DBI - Artigos publicados em periódicos

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