title: Ochratoxin A on green coffee: influence of harvest and drying processing procedures.
abstract: Ochratoxin A is a metabolite produced by Aspergillus and Penicillium species that is nephrotoxic and possibly carcinogenic to humans. The aim of this study was to evaluate ochratoxin A contamination in green coffee obtained by different harvesting and drying operations and from fruits of different ripening stages in order to identify hazards. The research was directed to coffees from the highland area of Rio de Janeiro state (Brazil), which is traded in the domestic market. Twenty-two out of 54 samples contained ochratoxin A at levels ranging from 0.3 to 160 microg/kg. Ochatoxin A contamination levels between different ripe stage fruits were not significant (P > 0.05). "Varrição" coffee, consisting of fruits that fell from the tree spontaneously and stayed longer on the ground before being harvested, was the most contaminated. Eleven out of 14 samples of varrição coffee were contaminated. Three out of 10 samples from the northwestern region of the state were positive for ochratoxin at levels ranging from 10.1 to 592 microg/kg. The contaminated samples had in common the fact that they were harvested directly from the soil.
authors.affiliation: I.N.C.Q.S-Fiocruz, CEP 21.045-900, Rio de Janeiro, RJ, Brazil.
authors.forename: Maria Heloisa
authors.initials: MH
authors.lastname: Paulino De Moraes
authors.forename: Rosa Helena
authors.initials: RH
authors.lastname: Luchese
mesh_terms: D000383:Agriculture / Q000379:methods*; D040503:Coffea / Q000737:chemistry*; D003890:Desiccation / Q000379:methods*; D005506:Food Contamination; D005511:Food Handling / Q000379:methods; D009793:Ochratoxins / Q000032:analysis*; D012639:Seeds / Q000737:chemistry*
chemical_list: D009793:Ochratoxins; C025589:ochratoxin A