MycoRant

Chemical Structure of Ochratoxin A

Ochratoxin A (OTA) must be a big problem in coffee beans. Why do I think so? Because the United Nations set up a special program and website to address the issue. The program has been completed but the website, Reducing Ochratoxin A in Coffee remains.

This website is also a training resource, providing information and material to guide national institutions in preparing their own training activities in preventing mould formation and OTA contamination in coffee. This downloadable training tool is a comprehensive package containing core presentations themed by topic, each with a variety of digital support material (including documents, photos, bibliographies, exercises and links) that allows users to adapt and build training material so as to reflect their own specific needs and circumstances. This website will be of use to anybody concerned about OTA, wanting to know more about it, and how best to prevent, or reduce, its incidence in coffee.

Ochratoxin A is is a weak mutagen, and hence a potential carcinogen produced by Aspergillus ochraceus and Penicillium verrucosum. This mycotoxin is also implicated in causing immunosuppression in individuals who consume it in improperly stored grain, and pork (as well as a few other products, including coffee). If you drill down in to this UN website starting on the Problem page, you’ll find a lot of good information.

More:

Ochratoxin from Ohio State University

Ocxhratoxin A from NIEHS (PDF)

Tags: Aspergillus, coffee, mycotoxins, ochratoxin, Penicillium