background preloader

Ochratoxine A et le café

Facebook Twitter

CRANFIELD UNIVERSITY - FEV 2015 - Thèse en ligne : Growth and ochratoxin a production by aspergillus species in coffee beans: impact of climate change and control using o3[Triatomic oxygen (ozone)] FOOD CONTROL - 2014 - Occurrence of ochratoxin A in roasted and instant coffees in Chilean market. Food Control Volume 69, November 2016, Occurrence of toxigenic fungi and ochratoxin A in Ethiopian coffee for local consumption. A Department of Microbial Cellular and Molecular Biology, Faculty of Science, Addis Ababa University, P.O.

Food Control Volume 69, November 2016, Occurrence of toxigenic fungi and ochratoxin A in Ethiopian coffee for local consumption

Box 1176, Addis Ababa, Ethiopiab Department of Applied Biosciences, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, BE-9000, Ghent, Belgium Received 22 January 2016, Revised 23 March 2016, Accepted 14 April 2016, Available online 19 April 2016 Choose an option to locate/access this article: Check if you have access through your login credentials or your institution Check access Get rights and content Highlights Ethiopia the major coffee producing country in Sub-Saharian Africa and the fifth producer worldwide. Information on mycotoxin contamination of coffee for the local Ethiopian market is scarce.

Aspergillus westerdijkiae and Aspergillus ochraceus are the main OTA producers in Ethiopian coffee. A. westerdijkiae is the most potent producer of OTA in vitro. The presence of toxigenic fungi is influenced by coffee processing type and storage conditions. Abstract. Food Chemistry Volume 194, 1 March 2016, Detection of ochratoxin A (OTA) in coffee using chemiluminescence resonance energy transfer (CRET) aptasensor. Food Research International Volume 61, July 2014 Ochratoxigenic fungi and ochratoxin A in defective coffee beans. Food Control Volume 34, Issue 2, December 2013, Effect of different roasting levels and particle sizes on ochratoxin A concentration in coffee beans. Open Access Highlights.

Food Control Volume 34, Issue 2, December 2013, Effect of different roasting levels and particle sizes on ochratoxin A concentration in coffee beans

Quím. Nova vol.35 no.1 São Paulo 2012 Development and validation of a method for the analysis of Ochratoxin A in roasted coffee by liquid chromatography/electrospray-mass spectrometry in Tandem (LC/ESI-MS/MS) Development and validation of a method for the analysis of Ochratoxin A in roasted coffee by liquid chromatography/electrospray-mass spectrometry in Tandem (LC/ESI-MS/MS) Raquel D.

Quím. Nova vol.35 no.1 São Paulo 2012 Development and validation of a method for the analysis of Ochratoxin A in roasted coffee by liquid chromatography/electrospray-mass spectrometry in Tandem (LC/ESI-MS/MS)

C. C. BandeiraI,*; Thais M. UekaneII; Carolina P. da CunhaII; Luths R. IInstituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica, BR 465, km 7, 23890-000 Seropédica - RJ, Brasil / Diretoria de Metrologia Científica e Industrial, Instituto Nacional de Metrologia Normalização e Qualidade Industrial, Divisão de Metrologia Química, Distrito de Xerém, Av. Scholars Academic Journal of Biosciences - 2013 - Determination of Ochratoxin A in Yemeni Green Coffee. INTERNATIONAL COFFEE ORGANIZATION - QUALITY. Au sommaire: Code of Practice: Prevention & reduction of ochratoxin A.

Sch. Acad. J. Biosci., 2013; 1(6):253-262 Determination of Ochratoxin A in Yemeni Green Coffee. Toxins 2014,6, 3438-3453 Transfer of Ochratoxin A into Tea and Coffee Beverages. European Journal of Scientific Research Vol.26 No.3 (2009), pp.393-401 Etude de L’incidence de la Torréfaction Appliquée au Café. Food Control 22 (2011) Influence of different coffee drink preparations on ochratoxin A content and evaluation of the antioxidan. Abstract Coffee is one of the most frequently consumed beverages in North America and Europe.

Food Control 22 (2011) Influence of different coffee drink preparations on ochratoxin A content and evaluation of the antioxidan

It is well known that coffee contains caffeine and that coffee beans can be contaminated by Ochratoxin A (OTA). The operating conditions however affect OTA and caffeine extraction from the roasted coffee. OTA content found in the beverages can be greater than that found in the roasted coffee used to prepare it, representing a potential OTA related risk factor for the human health. Moreover the coffee beans and coffee based beverages have an anti oxidant activity. Keywords. Brazilian Journal of Microbiology (2007) 38:300-303 OCHRATOXIN A IN BRAZILIAN INSTANT COFFEE. Sci. agric. (Piracicaba, Braz.) vol.62 no.1 Piracicaba Jan. 2005 Molecular identification of Aspergillus spp. isolated from coff. Molecular identification of Aspergillus spp. isolated from coffee beans Identificação molecular de Aspergillus spp. isolados de grãos de café Marciane MagnaniI; Thiago FernandesII; Cássio Egidio Cavenaghi PreteIII; Martin HomechimIII; Elisabete Yurie Sataque OnoI; Laurival Antonio Vilas-BoasII; Daniele SartoriII; Márcia Cristina FurlanetoIV; Maria Helena Pelegrinelli FungaroII, *

Sci. agric. (Piracicaba, Braz.) vol.62 no.1 Piracicaba Jan. 2005 Molecular identification of Aspergillus spp. isolated from coff

COFFEE-OTA_ORG - Réduire la teneur d'ochratoxine A dans le café. Coffee is one of the most valuable primary products in world trade, being second in value only to oil as a source of foreign exchange to developing countries.

COFFEE-OTA_ORG - Réduire la teneur d'ochratoxine A dans le café

Its cultivation, processing, trading, transportation and marketing provide employment for millions of people worldwide. Any disruption to trade in coffee would have major and direct negative implications for the livelihoods of rural populations in many developing countries. PROGRAMME MIXTE FAO/OMS SUR LES NORMES ALIMENTAIRES - COMMISSION DU CODEX ALIMENTARIUS - Trente et unième session - Genève (Suis.

EUROPE 13/10/04 Le café, le vin et le jus de raisin désormais couverts par les règles de l'UE concernant l'ochratoxine A. Bruxelles, le 13 octobre 2004 Le comité permanent de la chaîne alimentaire et de la santé animale s’est prononcé hier en faveur d’une proposition de la Commission européenne visant à modifier le règlement (CE) n° 466/2001 afin de fixer une teneur maximale en ochratoxine A pour le café, le vin et le jus de raisin.

L'ochratoxine A est une mycotoxine dont les propriétés cancérigènes et toxiques sont avérées. Des teneurs maximales ont déjà été établies pour ce contaminant en ce qui concerne les principales sources d’exposition de la population de l’UE, principalement les céréales, mais le suivi permanent a révélé qu'il conviendrait désormais d'en déterminer également pour d'autres sources alimentaires importantes. "En fixant des teneurs maximales en ochratoxine A, nous faisons en sorte que les consommateurs puissent boire du café et du vin sans s’inquiéter d’une éventuelle contamination. Toxins 2010, 2, 1928-1942; Ochratoxin A in Roasted Coffee from French Supermarkets and Transfer in Coffee Beverages: Comparison. CIRAD - 1999 - Café et contamination par l’ochratoxine A.