Work

Occurrence of Ochratoxin A in Coffee: Threads and Solutions—A Mini-Review

Year: 2019

Type: review

Abstract: Ochratoxin A (OTA) is a widespread bioactive extrolite from secondary metabolism of fungi which presence in foods like coffee is of public health concern, particularly for heavy drinkers. Coffee is one of the most consumed and appreciated non-alcoholic beverage in the world. Its production from the plantation to the coffee cup involves several steps that would determine the final concentration of OTA in the beverage. This review gives an overview of OTA contamination in roasted coffee beans in different countries and mitigation strategies for OTA reduction.

Source: Beverages

DOI: 10.3390/beverages5020036

Author: Ana Lúcia Leitão

Institutions: Centro de Engenharia Mecânica e Sustentabilidade de Recursos, Universidade Nova de Lisboa

Language: English

Topic: Mycotoxins in Agriculture and Food

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: gold

Estimated APC paid: $1,013