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No OTA in fresh cocoa beans

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Abstract

The presence of ochratoxin A (OTA) in cocoa and chocolates has been reported. There is no previously published data available on the source and development of OTA producing moulds and OTA itself in cocoa,i.e. where the mycotoxin enters the cocoa supply chain.

A selection of fresh and undamaged cocoa pods from various growing regions was examined for mycotoxin OTA content. In addition, a small selection of damaged or mouldy cocoa pods was included in the examination. It was shown that the ripening phase of healthy cocoa pods from the tree up to being harvested was not a critical period for the occurrence of the mycotoxin OTA. The mycotoxin OTA was not detectable in any of the analysed cocoa pods.

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Authors and Affiliations

  1. Food Chemistry Institute (LCI) of the Association of the German Confectionery Industry, Adamsstrasse 52-54, 51063, Cologne, Germany

    M. Raters & R. Matissek

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  1. M. Raters
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  2. R. Matissek
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Correspondence to M. Raters.

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Raters, M., Matissek, R. No OTA in fresh cocoa beans. Mycotox Res 23, 85–87 (2007). https://doi.org/10.1007/BF02946031

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  • DOI: https://doi.org/10.1007/BF02946031

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