Contemporary Journal of Advancement in Food Science and Technology (CJAFST)

STRATEGIES FOR AFLATOXIN RISK REDUCTION IN ARABICA COFFEE: EXPERIMENTAL TRIALS ON ADDITIVE APPROACHES TO INHIBIT FUNGAL GROWTH

Authors

  • Fatima Ahmed Al-Mansour Associate Professor, Biology Department, Faculty of Science, King Abd El-Aziz University
  • Mohammed Abdullah Al-Harbi Professor, Biology Department, Faculty of Science, King Abd El-Aziz University

Abstract

Aspergillus, a filamentous fungus, poses a significant threat to food and feed safety due to its ability to produce mycotoxins, particularly aflatoxins. These secondary metabolites, derived from polyketides, exhibit profound toxicity, mutagenicity, teratogenicity, and carcinogenicity in higher vertebrates and animals. Aflatoxins are primarily synthesized by several Aspergillus species, including Aspergillus flavus, Aspergillus parasiticus, Aspergillus nomius, Aspergillus toxicarius, and Aspergillus parvisclerotigens, commonly contaminating crops such as corn, peanuts, cotton seeds, and coffee beans.

The natural occurrence of toxigenic Aspergillus species and aflatoxin production in coffee beans has been extensively documented by researchers. Studies by Levi (1980), Daivasikamani and Kannan (1986), Abdel-Hafez and Elmaghraby (1992), Nakajima et al. (1997), and Batista et al. (2003) have provided compelling evidence of aflatoxin contamination in coffee beans. However, despite these findings, the prevalence and extent of aflatoxin contamination in coffee beans remain a concern for food safety and public health.

This paper aims to provide a comprehensive overview of the occurrence and implications of aflatoxin contamination in coffee beans. Drawing upon insights from existing literature and empirical studies, the paper examines the factors contributing to Aspergillus growth and aflatoxin production in coffee beans, including environmental conditions, post-harvest handling practices, and storage conditions. Furthermore, the paper discusses the potential health risks associated with aflatoxin consumption, emphasizing the need for stringent regulatory measures and quality control protocols to mitigate contamination risks and ensure consumer safety.

Keywords:

Aspergillus, Aflatoxins, Coffee beans, Contamination, Food safety

Published

2024-02-20

DOI:

https://doi.org/10.5281/zenodo.10683323

How to Cite

Al-Mansour , F. A., & Al-Harbi, M. A. (2024). STRATEGIES FOR AFLATOXIN RISK REDUCTION IN ARABICA COFFEE: EXPERIMENTAL TRIALS ON ADDITIVE APPROACHES TO INHIBIT FUNGAL GROWTH. Contemporary Journal of Advancement in Food Science and Technology (CJAFST), 10(1), 13–26. https://doi.org/10.5281/zenodo.10683323

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