6%, agreeing with the results reported by Manda et al. (2009), which amounted to 91%. In coffee, a fermented product similar to cocoa, the reduction reported by Ferraz et al. (2010) ranged from 8.2% to 98.9%, according PD0332991 purchase to the time and

temperature of exposure. In wheat the variation observed was between 2% and 94% (Boudra et al., 1995). In general, the cocoa processing steps can reduce ochratoxin A contamination by destroying the molecule, as occurs in thermal treatments such as roasting; physically removing the contamination, as observed during shelling; or diluting the concentration, by adding other non-contaminated ingredients. They will therefore influence the contamination found in the finished products. Because the cocoa processing is not capable of eliminating all the ochratoxin A coming with the raw material, the best protection would be to prevent toxin formation in the cocoa producing chain. Consequently, the lower the initial contamination selleck inhibitor of cocoa beans the safer the manufactured chocolate will be. If the amounts of ochratoxin A found in cocoa by-products is considered and the usually low amounts of these products employed in the formulation of chocolate

powders, cakes, biscuits and similar products, it is concluded that cocoa does not represent a major source of ochratoxin A in the diet. However, one concern is the fact that chocolate-containing products are widely consumed by children who are more sensitive to the effects of mycotoxins. Thus, it is important that constant monitoring next should be carried

out of their occurrence and also to find ways to prevent the contamination in the cocoa production chain. “
“Mycotoxins are toxic contaminants produced by fungi via their secondary metabolism. Despite efforts to control fungal contamination, toxigenic fungi are ubiquitous in nature and occur worldwide in food supplies due to mould infestation of susceptible agricultural products, such as cereal grains, nuts and fruits. The natural fungal flora associated with foods is dominated by the Aspergillus, Fusarium, and Penicillium species ( Murphy, Hendrich, Landgren, & Bryant, 2006). Aflatoxins (AFs) are potent mycotoxins produced by some strains of Aspergillus flavus, Aspergillus parasiticus and Aspergillus nomius. These fungal metabolites induce mutagenic, teratogenic and carcinogenic effects ( Rustom, 1997). Aflatoxins may contaminate many crops, including peanuts, corn, cottonseed, pistachios and other nuts, with widespread contamination in hot and humid regions of the world ( Murphy et al., 2006). Aflatoxin B1 (AFB1) is the most toxic for mammals and induces cell injury, free radical liberation and lipid peroxidation. AFB1 is metabolised by the liver through the cytochrome P450 enzyme system to generate the major carcinogenic metabolite AFB1-8,9-epoxide or other less mutagenic forms ( Biehl and Buck, 1987 and Murphy et al., 2006).