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Type: Artigo de periódico
Title: The production of ochratoxin A by Aspergillus ochraceus in raw coffee at different equilibrium relative humidity and under alternating temperatures
Author: Palacios-Cabrera, H
Taniwaki, MH
Menezes, HC
Iamanaka, BT
Abstract: The effect of alternating temperatures in the storage of coffee was studied. From the day and night values, two average temperatures (25 and 14degreesC) were chosen. Such changes may occur, mainly during storage in farm barns and transport. The study was carried out under different conditions of equilibrium relative humidity (ERH): 80%, 87% and 95% for the production of ochratoxin A (OTA) by Aspergillus ochraceus in raw coffee. Temperatures were cycled at 12 It intervals. Coffee was also maintained at 25degreesC under similar conditions, but without temperature cycling, at the same three values of relative humidity. Ochratoxin production was analysed after periods of 39 and 60 days after the coffee had reached the equilibrium relative humidity. The water activity and moisture content of coffee were checked and OTA production was quantified. There was little or no OTA production at 80%, ERH; at 87% and 95% OTA production was high after different days of incubation. Under alternating temperatures OTA production was higher than at constant temperature, and alternating temperatures indirectly favoured OTA production due to condensation and a subsequent rapid increase in moisture content and water activity of the coffee beans. (C) 2003 Elsevier Ltd. All rights reserved.
Subject: coffee
ochratoxin A
Aspergillus ochraceus
alternating temperatures
water activity
Country: Inglaterra
Editor: Elsevier Sci Ltd
Citation: Food Control. Elsevier Sci Ltd, v. 15, n. 7, n. 531, n. 535, 2004.
Rights: fechado
Identifier DOI: 10.1016/j.foodcont.2003.08.006
Date Issue: 2004
Appears in Collections:Unicamp - Artigos e Outros Documentos

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