UDC 619: 663.93 (045)
doi: 10.36871/vet.san.hyg.ecol.202104005
Authors
Аlena D. Evsyukova
Irina A. Kiseleva
Inga M. Nityaga
Moscow State University of Food Production, Moscow, Russian Federation
Ludmila P. Minaeva
Federal Research Center of Nutrition and biotechnology, Moscow, Russian Federation
Abstract
Coffee refers to the products of daily mass consumption around the
world. At the same time, there is a risk of contamination by mold fungi at all stages
of production of this product. The most dangerous species are those that are capable
of producing mycotoxins, among which the most dangerous are ochratoxins
and aflatoxins. In this regard, it is particularly important to conduct a veterinary and
sanitary examination aimed at studying the content of mold fungi, assessing their
species composition and, especially, toxigenic species in raw materials, thereby
preventing risks to human health.
When studying the internal mycoflora of green coffee beans, the contamination
with mold fungi was found to be from 70 to 100%, depending on the region of
origin. The main contaminants were fungi of the genus Aspergillus and Penicillum,
among which potential producers were identified: ochratoxins A and B-A. carbonarius
and A. sclerotioniger; ochratoxin A and fumonisins-A. niger.
Keywords
green coffee, microbiological research methods, mold fungi, mycotoxins
