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Occurrence of Ochratoxin A in Coffee: Threads and Solutions—A Mini-Review

1
Departamento de Ciências e Tecnologia da Biomassa, Faculdade de Ciências e Tecnologia, Universidade NOVA de Lisboa, Campus da Caparica, 2829-516 Caparica, Portugal
2
MEtRICs, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Campus da Caparica, 2829-516 Caparica, Portugal
Beverages 2019, 5(2), 36; https://doi.org/10.3390/beverages5020036
Received: 29 December 2018 / Revised: 4 April 2019 / Accepted: 26 April 2019 / Published: 8 May 2019
(This article belongs to the Special Issue Coffee and its Consumption: Benefits and Risks)
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Abstract

Ochratoxin A (OTA) is a widespread bioactive extrolite from secondary metabolism of fungi which presence in foods like coffee is of public health concern, particularly for heavy drinkers. Coffee is one of the most consumed and appreciated non-alcoholic beverage in the world. Its production from the plantation to the coffee cup involves several steps that would determine the final concentration of OTA in the beverage. This review gives an overview of OTA contamination in roasted coffee beans in different countries and mitigation strategies for OTA reduction. View Full-Text
Keywords: ochratoxin A; coffee; mycotoxin; threads; treatment ochratoxin A; coffee; mycotoxin; threads; treatment
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Leitão, A.L. Occurrence of Ochratoxin A in Coffee: Threads and Solutions—A Mini-Review. Beverages 2019, 5, 36.

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