Ochratoxinogenic fungi And Ochratoxin A contamination Of Cocoa Beans

Abstract

Introduction:Ochratoxin A is a mycotoxin produced by Aspergillus and Penicilliumfungi. It is a food contaminant found in cereals, coffee, dried fruits, beer, wine, and cocoa. The aim of this study was to identify potentially ochratoxinogenic fungi and OTA contamination depending on pod quality and post-harvest operations of cocoa beans. Methodology: Collected and sorted cocoa pods were divided into four categories depending on their quality (intact, pricked, rotten, and injured). Cocoa bean samples were taken at different steps of production: podopening, fermentation, and drying. The molds were identified after growing them on Malt Extract Agar medium. The ochratoxin A was extracted from samples using a mixture of methanol/3% sodium hydrogen carbonate in water (50/50), followed by purification using an immunoaffinity column and quantified by high performance liquid chromatography and fluorescence detection. Results: The average level of ochratoxin A contamination varied depending on the quality of the pods: 0.16 μg/kg (intact pod); 1.10 μg/kg (rotted pod); 1.51 μg/kg (pricked pod), and 1.56 μg/kg (injured pod). We identified four genera offungi:Aspergillus(51.3%), Penicillium(13.01%), Alternaria(13.01%), and Fusarium(9.23%). There was a significant association between damaged cocoa pods and the presence of ochratoxinogenic fungi and the level of ochratoxinA contamination in cocoa beans. Conclusion: Properagricultural practices could reduce ochratoxinAcontaminationin cocoa.