A study of the contamination by ochratoxin A of green and roasted coffee beans.

@article{Micco1989ASO,
  title={A study of the contamination by ochratoxin A of green and roasted coffee beans.},
  author={Cath{\'e}rine De Micco and Mauro Grossi and M. Fernanda Loureiro Miraglia and Carlo Brera},
  journal={Food additives and contaminants},
  year={1989},
  volume={6 3},
  pages={
          333-9
        }
}
A study was performed to evaluate the contamination by ochratoxin A in coffee beans. Twenty-nine samples of green coffee were collected from large lots of material by representative sampling. The analyses of green coffee samples showed a significantly high contamination percentage (58%) ranging from 0.2 to 15 micrograms/kg. Naturally and artificially contaminated samples were roasted at different operation times (5-6 min) to verify the percentage of destruction of the mycotoxin. The percentage… CONTINUE READING
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