Fungal contamination and occurance of ochratoxin a in cocoa beans produced in two regions of côte d' ivoire

The presence of mycotoxins in cocoa beans and chocolate products is emerging as an important public health. There is a réal need for more information about the occurrence of mycotoxigenic fungi in cocoa beans. The mycoflora of cocoa beans in two producing regions was assessed and its potential for ochratoxin A (OTA) production was evaluated. A total of 37 fungal strains were isolated by plating method. Six species of moulds belonging to four genera were isolated from all cocoa samples tested: Absidia, Rhizopus, Aspergillus niger, A. carbonarius, A. ochraceus, A. flavus, A. versicolor, A. clavatus, Penicillium chrysogenum. The OTA content producing for ochratoxigenics species was also determined. Three OTA-producing strains were isolated, belonging to the species Aspergillus carbonarius, Aspergillus niger and Aspergillus ochraceus OTA was detected in medium, up to 54.04 µg/kg. The highest content of ochratoxin A was observed with the species A. ochraceus. The results of this study highlight the risk associated with the presence of ochratoxinogenic in cocoa from Côte d'Ivoire.