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Fungal contamination in green coffee beans samples: a public health concern

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dc.contributor.authorViegas, Carla
dc.contributor.authorPacífico, Cátia
dc.contributor.authorFaria, Tiago
dc.contributor.authorde Oliveira, Ana Cebola
dc.contributor.authorCaetano, Liliana Aranha
dc.contributor.authorCarolino, Elisabete
dc.contributor.authorGomes, Anita Q.
dc.contributor.authorViegas, Susana
dc.date.accessioned2022-02-18T16:08:32Z
dc.date.available2022-02-18T16:08:32Z
dc.date.issued2017
dc.description© 2017 Taylor & Francispt_PT
dc.description.abstractStudies on the microbiology of coffee cherries and beans have shown that the predominant toxigenic fungal genera (Aspergillus and Penicillium) are natural coffee contaminants. The aim of this study was to investigate the distribution of fungi in Coffea arabica L. (Arabica coffee) and Coffea canephora L. var. robusta (Robusta coffee) green coffee samples obtained from different sources at the pre-roasting stage. Twenty-eight green coffee samples from different countries of origin (Brazil, Timor, Honduras, Angola, Vietnam, Costa Rica, Colombia, Guatemala, Nicaragua, India, and Uganda) were evaluated. The fungal load in the contaminated samples ranged from 0 to 12330 colony forming units (CFU)/g, of which approximately 67% presented contamination levels below 1500 CFU/g, while 11% exhibited intermediate contamination levels between 1500 and 3000 CFU/g. Contamination levels higher than 3000 CFU/g were found in 22% of contaminated coffee samples. Fifteen different fungi were isolated by culture-based methods and Aspergillus species belonging to different sections (complexes). The predominant Aspergillus section detected was Nigri (39%), followed by Aspergillus section Circumdati (29%). Molecular analysis detected the presence of Aspergillus sections Fumigati and Circumdati. The% coffee samples where Aspergillus species were identified by culture-based methods were 96%. Data demonstrated that green coffee beans samples were contaminated with toxigenic fungal species. Since mycotoxins may be resistant to the roasting process, this suggests possible exposure to mycotoxins through consumption of coffee. Further studies need to be conducted to provide information on critical points of coffee processing, such that fungal contamination may be reduced or eliminated and thus exposure to fungi and mycotoxins through coffee handling and consumption be prevented.pt_PT
dc.description.sponsorshipThis study was supported by the Environment & Health Research Group from Lisbon School of Health Technology and Associação Para o Desenvolvimento de Conhecimento e Inovação (POLITEC & ID).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationJ Toxicol Environ Health A. 2017;80(13-15):719-728pt_PT
dc.identifier.doi10.1080/15287394.2017.1286927pt_PT
dc.identifier.eissn1087-2620
dc.identifier.issn1528-7394
dc.identifier.urihttp://hdl.handle.net/10451/51423
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherTaylor & Francispt_PT
dc.relation.publisherversionhttps://www.tandfonline.com/journals/uteh20pt_PT
dc.titleFungal contamination in green coffee beans samples: a public health concernpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage728pt_PT
oaire.citation.issue13-15pt_PT
oaire.citation.startPage719pt_PT
oaire.citation.titleJournal of Toxicology and Environmental Health, Part Apt_PT
oaire.citation.volume80pt_PT
person.familyNameViegas
person.familyNameCaetano
person.familyNameCarolino
person.familyNameGomes
person.givenNameCarla
person.givenNameLiliana Aranha
person.givenNameElisabete
person.givenNameAnita
person.identifier166296
person.identifier.ciencia-idEE1E-C639-D70F
person.identifier.ciencia-id9716-9DAC-532A
person.identifier.ciencia-id1216-EFA3-1E0F
person.identifier.ciencia-id4B10-E015-52B7
person.identifier.orcid0000-0002-1545-6479
person.identifier.orcid0000-0003-1496-2609
person.identifier.orcid0000-0003-4165-7052
person.identifier.orcid0000-0002-3348-0448
person.identifier.ridO-4292-2016
person.identifier.ridF-1012-2015
person.identifier.ridC-3580-2014
person.identifier.scopus-author-id55490838100
person.identifier.scopus-author-id25821697000
person.identifier.scopus-author-id7202386033
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication349fba83-0a3e-4c43-8658-b76cc75f673c
relation.isAuthorOfPublication928eb371-e67a-46b6-b261-3d68dca35754
relation.isAuthorOfPublication5580111f-6dde-4f18-98ca-514e225c9626
relation.isAuthorOfPublication329776ed-aea9-4b80-810c-50e80fc675f9
relation.isAuthorOfPublication.latestForDiscovery5580111f-6dde-4f18-98ca-514e225c9626

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