Evaluation of growth and ochratoxin A production by Aspergillus steynii and Aspergillus westerdijkiae in green-coffee based medium under different environmental conditions
Loading...
Full text at PDC
Publication date
2014
Advisors (or tutors)
Editors
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Citation
Astorteca, A. L.,Magnoli, C. E., & Dalcero, A.M. (2010). Ecophysiology of Aspergillus section Nigri species potential ochratoxin A producers. Toxins, 2, 2593–2605.
Batista, L. R., Chalfoun, S. M., Prado, G., Schwan, R. F., & Wheals, A. E. (2003).Toxigenic fungi associated with processed (green) coffee beans (Coffea arabica L.).International Journal of Food Microbiology, 85(3), 293–300.
Bragulat, M. R., Abarca, M. L., & Cabañes, F. J. (2001). An easy screening method for fungi producing ochratoxin A in pure culture. International Journal of Food Microbiology,71(2–3), 139–144.
Bucheli, P., & Taniwaki, M. H.(2002). Research on the origin and on the impact of post-harvest handling and manufacturing on the presence of ochratoxin A in coffee.
Food Additives and Contaminants, 19(7), 655–665.
Cramer, B., Königs, M., & Humpf, H. U. (2008). Identification and in vitro cytotoxicity of ochratoxin A degradation products formed during coffee roasting.Journal of Agricultural and Food Chemistry, 56(14), 5673–5681.
Dallyn, H., & Fox, A. (1980). Spoilage of material of reduced water activity by xerophilic fungi. In G. H. Gould, & J. E. L. Corry (Eds.), Microbial growth and survival in extremes of environment (pp. 129–139).London: Academic Press.
European Commission (2006). Commission Regulation EC No 1881/2006 setting maximum levels for certain contaminants in foodstuffs. Official Journal of the European Union, 364, 5–24.
Ferraz, M. B.M., Farah, A., Iamanaka, B. T., Perrone, D., Copetti, M. V., Marques, V. X., et al.(2010). Kinetics of ochratoxin A destruction during coffee roasting. Food Control, 21(6), 872–877.
Frisvad, J. C., Frank, J. M., Houbraken, J. A.M. P., Kuijpers, A. F. A., & Samson, R. A. (2004). New ochratoxin A producing species of Aspergillus section Circumdati. Studies in Mycology, 50, 23–43.
Gil-Serna, J., Vázquez, C., Sardiñas, N., González-Jaén, M. T., & Patiño, B. (2009). Discrimination of the main ochratoxin A-producing species in Aspergillus section Circumdati by specific PCR assays. International Journal of Food Microbiology, 136(1), 83–87.
Gil-Serna, J., Vázquez, C., Sardiñas, N., González-Jaén, M. T., & Patiño, B. (2011). Revision of ochratoxin A production capacity by the main species of Aspergillus section Circumdati. Aspergillus steynii revealed as the main risk of OTA contamination. Food Control, 22, 343–345.
Intergovernmental Panel on Climate Change (2007). Summary for policymakers. In S. Solomon, D. Qin, M. Manning, Z. Chen, M. Marquis, K. B. Averyt, M. Tignor, & H. L. Miller (Eds.), Climate Change 2007: The Physical Science Basis. Contribution of Working Group I to the Fourth Assessment Report of the Intergovernmental Panel on Climate Change (pp. 1–18). Cambridge: Cambridge University Press.
International Agency for Research on Cancer (1993). Ochratoxin A. IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, 56, 489–521.
Jørgensen, K. (2005). Occurrence of ochratoxin A in commodities and processed food — A review of EU occurrence data. Food Additives and Contaminants, 22(S1), 26–30.
Leong, S. L., Hien, L. T., An, N. T., Trang, N. T., Hocking, A.D., & Scott, E. S. (2007). Ochratoxin A-producing Aspergilli in Vietnamese green coffee beans. Letters in Applied Microbiology, 45(3), 301–306.
Levi, C. P., Trenk, H. L., & Mohr, H. K. (1974). Study on the occurrence of ochratoxin A in green coffee beans. Journal of the Association of Official Analytical Chemists, 57(4),866–870.
Mantle, P. G., & Chow, A.M. (2000). Ochratoxin formation in Aspergillus ochraceus with particular reference to spoilage of coffee. International Journal of Food Microbiology, 56(1), 105–109.
Morello, L. G., Sartori, D., De Oliveira Martinez, A. L., Vieira, M. L. C., Taniwaki, M. H., & Fungaro, M. H. P. (2007). Detection and quantification of Aspergillus westerdijkiae in coffee beans based on selective amplification of ß-tubulin gene by using real-time
PCR. International Journal of Food Microbiology, 119(3), 270–276.
Mühlencoert, E.,Mayer, I., Zapf,M.W., Vogel, R. F., & Niessen, L. (2004). Production of ochratoxin A by Aspergillus ochraceus. European Journal of Plant pathology, 110, 651–659.
Muñoz, K., Vega, M., Rios, G., Geisen, R., & Degen, G. H. (2011). Mycotoxin production by different ochratoxigenic Aspergillus and Penicillium species on coffee- and
wheat-based media. Mycotoxin Research, 27, 239–247.
Noonim, P., Mahakarnchanakul,W., Nielsen, K. F., Frisvad, J. C., & Samson, R. A. (2008). Isolation, identification and toxigenic potential of ochratoxin A-producing Aspergillus species from coffee beans grown in two regions of Thailand. International Journal of Food Microbiology, 128(2), 197–202.
Oliveira, G., da Silva, D.M., Pereira, R. G. F. A., Paiva, L. C., Prado, G., & Batista, L. R. (2013).Effect of different roasting levels and particle sizes on ochratoxin A concentration in coffee beans. Food Control, 34(2), 651–656.
Palacios-Cabrera, H. A., Menezes, H. C., Iamanaka, B. T., Canepa, I. F., Teixeira, A. A., Carvalhaes, N., et al. (2007). Effect of temperature and relative humidity during transportation on green coffee bean moisture content and ochratoxin A production. Journal of Food Protection, 70(1), 64–71.
Pardo, E., Marín, S., Ramos, A. J., & Sanchis, V. (2006). Ecophysiology of ochratoxigenic Aspergillus ochraceus and Penicillium verrucosum isolates. Predictive models for fungal spoilage prevention — a review. Food Additives and Contaminants, 23(4), 398–410.
Pardo, E., Ramos, A. J., Sanchis, V., &Marín, S. (2005). Modelling of effects of water activity and temperature on germination and growth of ochratoxigenic isolates of Aspergillus ochraceus on a green coffee-based medium. International Journal of FoodMicrobiology,98(1), 1–9.
Pfohl-Leszkowicz, A., & Manderville, R. A. (2007). Ochratoxin A: An overview on toxicity and carcinogenicity in animals and humans. Molecular Nutrition and Food Research, 51(1), 61–99.
Rapid Alert System for Food and Feed (2013). RASFF portal. Retrieved from. https://webgate.ec.europa.eu/rasff-window/portal/index.cfm# (Last access: 29th of October
2013)
Romani, S., Pinnavaia, G. G., & Dalla Rosa, M. (2003). Influence of roasting levels on ochratoxin A content in coffee. Journal of Agricultural and Food Chemistry,51(17),
5168–5171.
Romani, S., Sacchetti, G., Chaves López, C., Pinnavaia, G. G., & Dalla Rosa, M. (2000). Screening on the occurrence of ochratoxin A in green coffee beans of different origins
and types. Journal of Agricultural and Food Chemistry, 48(8), 3616–3619.
Suarez-Quiroz, M., De Louise, B., González-Rios, O., Barel,M., Guyot, B., Schorr-Galindo, S., et al. (2005). The impact of roasting on the ochratoxin A content. International Journalof Food Science and Technology, 40(6), 605–611.
Taniwaki, M. H. (2006). An update on ochratoxigenic fungi and ochratoxin A in coffee. In A.D. Hocking, J. I. Pitt, R. A. Samson, & U. Thrane (Eds.), Advances in food mycology (pp. 189–202). New York: Springer.
Taniwaki,M. H., Pitt, J. I., Teixeira, A. A., & Iamanaka, B. T. (2003). The source of ochratoxin A in Brazilian coffee and its formation in relation to processingmethods. International Journal of Food Microbiology, 82(2), 173–179.
Tsubouchi, H., Terada, H., Yamamoto, K., Hisada, K., & Sakabe, Y. (1988). Ochratoxin A found in commercial roast coffee. Journal of Agricultural and Food Chemistry, 36(3),
540–542.
Urbano, G. R., Taniwaki,M. H., Leitão,M. F. F., & Vicentini,M. C. (2001). Occurrence of ochratoxin A-producing fungi in raw Brazilian coffee. Journal of Food Protection, 64(8),1226–1230
Abstract
Aspergillus steynii and Aspergillus westerdijkiae are important ochratoxin A (OTA)-producing species frequently found in coffee. Although the processing of green coffee beans reduces markedly OTA contamination, levels exceeding the legal limitsmight remain in the final product. Environmental conditions are a crucial factor affecting growth and OTA production in fungal species; therefore, in thiswork,we analysed the effect of different levels of temperature (23, 28, 32, 37, 42 °C) andwater activity (aw) (0.89, 0.91, 0.93, 0.95, 0.97, 0.99) on growth and toxin production by A. steynii and A. westerdijkiae in green coffee-based medium. A. steynii was able to grow and produce OTA in a wider set of conditions than A. westerdijkiae. A new index (OTA risk index) has been described to integrate both fungal growth and OTA production and, according to it, A. steynii would pose a higher risk of OTA contamination in coffee than A. westerdijkiae at all the conditions tested. Neither A. steynii nor A. westerdijkiae were able to grow at the lowest value of aw (0.89) evaluated and OTA production was extremely low at 0.91. Therefore, the application of good practices during storage aiming to maintain low humidity levelsmight be essential to prevent OTA contamination in coffee at this stage. The optimal conditions of both species to grow and produce OTA were established at warm temperatures (28–32 °C) and high aw levels. Therefore, these species could be considered well-adapted in predicted climate change scenarios resulting in a potential high risk source of OTA contamination for this product.