Effect of the frequency of the mixing of coffee cherries put out for drying on the kinetics of drying and the relationship to ochratoxin A production

Food Additives and Contaminants
A I KouadioM Dosso

Abstract

The effect of the frequency of the mixing of coffee cherries put out for sun drying on the kinetics of the drying, fungal growth and kinetics of ochratoxin A production was evaluated. The results showed that the more coffee cherries were mixed, the quicker they dried. This rapidity of drying led to a reduction of fungal development. Indeed, coffee cherries mixed eight and ten times a day, dried quickly and were free inside of fungi. However, infection by fungi gives little indication of ochratoxin A production in coffee cherries. Indeed, although coffee cherries mixed twice a day were more contaminated by fungi, the analysis of ochratoxin A content showed they were free of this mycotoxin. The coffee cherries that were more contaminated by ochratoxin A were those mixed four times a day (containing 0.35-5.46 microg kg(-1) ochratoxin A). Ochratoxin A contamination was essentially due to the presence of Aspergillus species capable of producing ochratoxin A inside the coffee cherries.

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Citations

Mar 28, 2012·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Irène Ahou KouadioMireille Bretin Dosso
Aug 11, 2007·Food Additives and Contaminants·P Burdaspal, T Legarda
May 2, 2014·World Journal of Microbiology & Biotechnology·Sabah A A Jassim, Richard G Limoges

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