Toxigenic fungi associated with processed (green) coffee beans (Coffea arabica L.)

International Journal of Food Microbiology

Volumn 85, Issue 3, 2003, Pages 293-300

  Batista, Luis Roberto ^a   Chalfoun, Sára Maria ^a   Prado, Guilherme ^b   Schwan, Rosane Freitas ^a   Wheals, Alan E ^c  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

^b Fundação Exequiel Dias   (Brazil)

^c University of Bath   (United Kingdom)

Author keywords

Aflatoxin; Aspergillus; Ochratoxin; Penicillium

Indexed keywords

AFLATOXIN; HYPOCHLORITE SODIUM; OCHRATOXIN; DISINFECTANT AGENT;

ARTICLE; ASPERGILLUS; ASPERGILLUS AWAMORI; ASPERGILLUS FLAVUS; ASPERGILLUS NIGER; COFFEE; DISINFECTION; FUNGAL STRAIN; FUNGUS ISOLATION; NONHUMAN; PENICILLIUM; PLANT FUNGUS INTERACTION; SPECIES IDENTIFICATION; BACTERIAL COUNT; BIOSYNTHESIS; FOOD CONTAMINATION; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY;

ASPERGILLUS; ASPERGILLUS ELEGANS; ASPERGILLUS FLAVUS; ASPERGILLUS INSULICOLA; COFFEA ARABICA; FUNGI; PENICILLIUM; PHASEOLUS (ANGIOSPERM);

AFLATOXINS; ASPERGILLUS; COFFEA; COLONY COUNT, MICROBIAL; DISINFECTANTS; FOOD CONTAMINATION; OCHRATOXINS; PENICILLIUM; SODIUM HYPOCHLORITE;

EID: 0142125222     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(02)00539-1     Document Type: Article

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