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Fungi and Mycotoxin Occurrence in Cocoa

Marina Venturini Copetti, Beatriz Thie Iamanaka, Marta Hiromi Taniwaki

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Abstract

Fungi can grow and produce mycotoxin during cocoa processing. Mycotoxins are stable to most food processing and remain in cocoa by-products and chocolate. There are worldwide reports of mycotoxin occurrence in cocoa products and chocolate, especially ochratoxin A and aflatoxins. Ochratoxin A is nephrotoxic, while aflatoxins are hepatotoxic and hepatocarcinogenic. Chocolate is a minor source of ochratoxin A and aflatoxin in diet.

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What this paper is about

Fungi can grow and produce mycotoxin during cocoa processing. Mycotoxins are stable to most food processing and remain in cocoa by-products and chocolate. There are worldwide reports of mycotoxin occurrence in cocoa products and chocolate, especially ochratoxin A and aflatoxins. Ochratoxin A is nephrotoxic, while aflatoxins are hepatotoxic and hepatocarcinogenic. Chocolate is a minor source of ochratoxin A and aflatoxin in diet.

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Available abstract

Fungi can grow and produce mycotoxin during cocoa processing. Mycotoxins are stable to most food processing and remain in cocoa by-products and chocolate. There are worldwide reports of mycotoxin occurrence in cocoa products and chocolate, especially ochratoxin A and aflatoxins. Ochratoxin A is nephrotoxic, while aflatoxins are hepatotoxic and hepatocarcinogenic. Chocolate is a minor source of ochratoxin A and aflatoxin in diet.

Key concepts: Mycotoxin, Ochratoxin A, Aflatoxin, Ochratoxin, Ochratoxins, Food science, Citrinin, Fungal growth

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