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

Ana Lucia Leitao

doi:10.3390/beverages5020036

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

Research output: Contribution to journal › Review article › peer-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.

Original language	English
Article number	UNSP 36
Journal	Beverages
Volume	5
Issue number	2
DOIs	https://doi.org/10.3390/beverages5020036
Publication status	Published - Jun 2019

Keywords

ochratoxin A
coffee
mycotoxin
threads
treatment

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.3390/beverages5020036Licence: CC BY

Cite this

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title = "Occurrence of Ochratoxin A in Coffee: Threads and Solutions-A Mini-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.",

keywords = "ochratoxin A, coffee, mycotoxin, threads, treatment",

author = "Leitao, {Ana Lucia}",

note = "Author thanks to MEtRICs, ref. UID/EMS/04077/2019.",

year = "2019",

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doi = "10.3390/beverages5020036",

language = "English",

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journal = "Beverages",

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T1 - Occurrence of Ochratoxin A in Coffee: Threads and Solutions-A Mini-Review

AU - Leitao, Ana Lucia

N1 - Author thanks to MEtRICs, ref. UID/EMS/04077/2019.

PY - 2019/6

Y1 - 2019/6

N2 - 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.

AB - 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.

KW - ochratoxin A

KW - coffee

KW - mycotoxin

KW - threads

KW - treatment

U2 - 10.3390/beverages5020036

DO - 10.3390/beverages5020036

M3 - Review article

SN - 2306-5710

VL - 5

JO - Beverages

JF - Beverages

IS - 2

M1 - UNSP 36

ER -

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

Abstract

Keywords

UN SDGs

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