Advances in Food Mycology

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An Update on Ochratoxigenic Fungi and Ochratoxin A in Coffee 201 Leoni, L. A. B., Valente Soares, L. M., and Oliveira, P. L. C., 2000, Ochratoxin A in Brazilian roasted and instant coffees, Food Addit. Contam. 17:867-870. Levi, C. P., Trenk, H. L. and Mohr, H. K., 1974, Study of the occurrence of ochratoxin A in green coffee beans, J. Assoc. Off. Anal. Chem. 57:866-870. Lombaert, G. A., Pellaers, P., Chettiar, M., Lavalce, D., Scott, P. M., and Lau, B. P. Y., 2002, Survey of Canadian retail coffees for ochratoxin A, Food Addit. Contam. 19:869-877. MAFF (Ministry of Agriculture, Fisheries and Food), 1996, Surveillance of ochratoxin A in green (unroasted) coffee beans, Food Surveillance Information Sheet 80. Mantle, P. G., 2000, Uptake of radiolabelled ochratoxin A from soil by coffee plants, Phytochemistry 53:377-378 Martins, M. L., Martins, H. M., and Gimeno, A., 2003, Incidence of microflora and of ochratoxin A in green coffee benas (Coffee arabica), Food Addit. Contam. 20:1127-1131. Micco, C., Grossi, M., Miraglia, M., and Brera, C., 1989, A study of the contamination by ochratoxin A of green and roasted coffee beans, Food Addit. Contam. 6:333-339. Nakajima, M., Tsubouchi, H., Miyabe, M., and Ueno, Y., 1997, Survey of aflatoxin B 1 and ochratoxin A in commercial green coffee beans by high-performance liquid chromatography linked with immunoaffinity chromatography, Food Agric. Immunol. 9:77-83. Otteneder, H. and Majerus, P., 2001, Ochratoxin A (OTA) in coffee: nation wide evaluation of data collected by German food control 1995-1999, Food Addit. Contam. 18:431-435. Palacios-Cabrera, H., Taniwaki, M. H., Menezes, H. C., and Iamanaka, B. T., 2004, The production of ochratoxin A by Aspergillus ochraceus in raw coffee at different equilibrium relative humidity and under alternating temperatures, Food Control 15:531-535. Pardo, E., Marin, S., Ramos, A. J. and Sanchis, V., 2004, Occurrence of ochratoxigenic fungi and ochratoxin A in green coffee from different origins, Food Sci. Tech. Int. 10:45-49. Patel, S., Hazel, C. M., Winterton, A. G. M., and Gleadle, A. E., 1997, Survey of ochratoxin A in UK retail coffees. Food Addit. Contam. 14:217-222. Pitt, J. I., and Hocking, A. D., 1997, Fungi and Food Spoilage, 2nd edition, Blackie Academic and Professional, London. Pittet, A., Tornare, D., Huggett, A., and Viani, R., 1996, Liquid chromatographic determination of ochratoxin A in pure and adulterated soluble coffee using an immunoaffinity column cleanup procedure, J. Agric. Food Chem. 44:3564-3569. Prado, G., Oliveira, M. S., Abrantes, F. M. Santos, L. G., Veloso, T., and Barroso, R. E. S., 2000, Incidência de ocratoxina A em café torrado e moído e café solúvel consumido na cidade de Belo Horizonte, MG, Ciência e Tecnologia de Alimentos 20:192-196. Romani, S., Sacchetti, G., Chaves López, C., Pinnavaia, G. G., and Dalla Rosa, M., 2000, Screening on the occurrence of ochratoxin A in green coffee beans of different origins and types, J. Agric. Food Chem. 48: 3616-3619. Studer-Rohr, I., Dietrich, D.R., Schlatter, J., and Schlatter, C., 1995, The occurrence of ochratoxin A in coffee, Food Chem. Toxicol. 33:341-355. Suárez-Quiroz, M., González-Rios, O., Barel, M., Guyot, B., Schorr-Galindo, S. and Guiraud, J. P., 2004, Study of ochratoxin A producing strains in coffee processing, Int. J. Food Sci. Technol. 39:501-507.
202 Marta H. Taniwaki Taniwaki, M. H., Pitt, J. I., Teixeira, A. A., and Iamanaka, B. T., 2003, The source of ochratoxin A in Brazilian coffee and its formation in relation to processing methods, Int. J. Food Microbiol. 82:173-179. Téren, J., Palágyi, A. and Varga, J., 1997, Isolation of ochratoxin producing aspergilli from green coffee beans of different origin, Cereal Res., 25:303-304. Trucksess, M. W., Giler, J., Young, K., White, K. D., and Page, S. W., 1999, Determination and survey of ochratoxin A in wheat, barley and coffee-1997, J. AOAC. Int., 82:85-89. Tsubouchi, H., Terada, H., Yamamoto, K., Hisada, K., and Sakabe, Y., 1988, Ochratoxin A found in commercial roast coffee, J. Agric. Food Chem. 36:540-542. Urbano, G. R., Freitas Leitão, M. F., Vicentini, M. C. and Taniwaki, M. H., 2001a, Preliminary studies on the destruction of ochratoxin A in coffee during roasting, Proc. 19th ASIC Coffee Conf., Trieste, Italy, 14-18 May, 2001. Urbano, G.R., Taniwaki, M. H., Leitão, M. F. and Vicentini, M. C. 2001b, Occurrence of ochratoxin A producing fungi in raw Brazilian coffee, J. Food Prot. 64:1226-1230. Van der Stegen, G., Jorissen, U., Pittet, A., Saccon, M., Steiner, W., Vincenzi, M., Winkler, M., Zapp, J., and Schlatter, C., 1997, Screening of European coffee final products for occurrence of ochratoxin A (OTA), Food Addit. Contam. 14:211-216. Wolff, J., 2000, Forschungsbericht: Belastung des Verbrauchers und der Lebensmittel mit Ochratoxin A, study funded by German Federal Ministry of Health (BMG vom 03.02.2000. Gesch.Z. 415-6080-1/54).
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Advances in Food Mycology
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Advances in Food Mycology Edited by
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FOREWORD This book represents the P
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CONTENTS Foreword .................
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Contents ix Mycobiota, mycotoxigeni
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CONTRIBUTORS M. Lourdes Abarca, Dep
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Contributors xiii Dilek Heperkan, I
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Section 1. Understanding the fungi
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4 Jens C. Frisvad et al. Furthermor
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6 Jens C. Frisvad et al. Table 1. M
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8 Jens C. Frisvad et al. Major sour
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10 Jens C. Frisvad et al. Major sou
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12 Jens C. Frisvad et al. 3.4. Cycl
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14 Jens C. Frisvad et al. and poult
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16 Jens C. Frisvad et al. 3.9. Zear
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18 Jens C. Frisvad et al. 4.5. Myco
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20 Jens C. Frisvad et al. 4.9. Peni
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22 Jens C. Frisvad et al. Major sou
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24 Jens C. Frisvad et al. only occu
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26 Jens C. Frisvad et al. 1977, Myc
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28 Jens C. Frisvad et al. Kamyar, M
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30 Jens C. Frisvad et al. Pitt, J.
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RECOMMENDATIONS CONCERNING THE CHRO
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Recommendations Concerning the Chro
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Section 2. Media and method develop
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50 M. H. Taniwaki et al. the counti
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52 M. H. Taniwaki et al. Table 1. O
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54 M. H. Taniwaki et al. 60 column
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56 M. H. Taniwaki et al. 3.2. Growt
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58 M. H. Taniwaki et al. 3.4. Estim
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60 M. H. Taniwaki et al. lowest; ab
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62 M. H. Taniwaki et al. 4. DISCUSS
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64 M. H. Taniwaki et al. viable cou
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66 M. H. Taniwaki et al. Brancato,
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EVALUATION OF MOLECULAR METHODS FOR
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Evaluation of Molecular Methods for
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STANDARDIZATION OF METHODS FOR DETE
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Standardization of Methods for Dete
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Standardization of Methods for Dete
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ECOPHYSIOLOGY OF FUMONISIN PRODUCER
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Ecophysiology of Fumonisin Producer
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ECOPHYSIOLOGY OF FUSARIUM CULMORUM
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Ecophysiology of Fusarium culmorum
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FOOD-BORNE FUNGI IN FRUIT AND CEREA
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Fungi and Mycotoxins in Fruit and C
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Page 158 and 159: Fungi and Mycotoxins in Fruit and C
Page 160 and 161: Fungi and Mycotoxins in Fruit and C
Page 162 and 163: BLACK ASPERGILLUS SPECIES IN AUSTRA
Page 164 and 165: Black Aspergillus Species in Austra
Page 182 and 183: 174 Marta Bau et al. sporadically i
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Page 188 and 189: FUNGI PRODUCING OCHRATOXIN IN DRIED
Page 190 and 191: Fungi Producing Ochratoxin in Dried
Page 196 and 197: AN UPDATE ON OCHRATOXIGENIC FUNGI A
Page 198 and 199: An Update on Ochratoxigenic Fungi a
Page 210 and 211: MYCOBIOTA, MYCOTOXIGENIC FUNGI, AND
Page 212 and 213: Mycobiota and Citrinin in Black Oli
Page 218 and 219: BYSSOCHLAMYS: SIGNIFICANCE OF HEAT
Page 220 and 221: Byssochlamys Heat Resistance and My
Page 232 and 233: EFFECT OF WATER ACTIVITY AND TEMPER
Page 234 and 235: Aflatoxin and CPA Production in Pea
Page 244 and 245: INACTIVATION OF FRUIT SPOILAGE YEAS
Page 246 and 247: High Pressure Inactivation of Fungi
Page 252 and 253: ACTIVATION OF ASCOSPORES BY NOVEL F
Page 254 and 255: Activation of Ascospores by Novel F
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Activation of Ascospores by Novel F
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MIXTURES OF NATURAL AND SYNTHETIC A
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Mixtures of Natural and Synthetic A
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PROBABILISTIC MODELLING OF ASPERGIL
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Probabilistic Modelling of Aspergil
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ANTIFUNGAL ACTIVITY OF SOURDOUGH BR
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Antifungal Activity of Sourdough Br
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PREVENTION OF OCHRATOXIN A IN CEREA
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Prevention of Ochratoxin A in Cerea
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RECOMMENDED METHODS FOR FOOD MYCOLO
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Recommended Methods for Food Mycolo
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Recommended Methods for Food Mycolo
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APPENDIX 1 - MEDIA All media are st
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Appendix 1 - Media 351 CYA (1): Cza
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Appendix 1 - Media 353 note that th
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Appendix 1 - Media 355 PCA: Potato
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Appendix 1 - Media 357 Pitt, J. I.,
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Appendix 2 - International Commissi
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362 Index Antifungal agents (Contin
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364 Index Cellulase, from F. culmor
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366 Index Fusarenon X, 15 Fusarin C
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368 Index Mycophenolic acid, 18, 21
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370 Index Phaffia, 74 Phoma tenuazo
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