Research Article
Fungal Diversity and Evaluation of Ochratoxin A Content of Coffee from Three Cameroonian Regions
Table 3
OTA contents of the different samples of coffee analyzed.
| | Site | Processing technique | Type of coffee | Processing step | Number of samples analyzed/year | Average OTA content (μg/kg) | | Year 2017 | Year 2018 |
| | Bafoussam | DP | A | I | 3 | 4.6 | 3.1 | | III | 3 | 0.1 | n,d. | | R | I | 3 | 8.8 | 1.8 | | III | 3 | 0.6 | n.d. | | WP | A | II | 3 | 0.7 | 1.3 | | III | 3 | n.d. | n.d. |
| | Dschang | DP | A | I | 3 | 4.1 | 0.6 | | III | 3 | n.d. | n.d. | | R | I | 3 | 7.3 | 4.8 | | III | 3 | 0.1 | 0.8 | | WP | A | II | 3 | 1.6 | 0.8 | | III | 3 | n.d. | 0.3 |
| | Bafia | DP | R | I | 3 | 7.9 | 4.7 | | III | 3 | 0.7 | 0.3 |
| | Batouri | DP | R | I | 3 | 12.7 | 3.3 | | III | 3 | 0.7 | 0.5 |
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DP: dry process; WP: wet process; A: arabica; R: robusta; I: dry cherries; II: dry parchment; III: green coffee beans; n.d.: not determined.
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