THE OCCURRENCE OF OCHRATOXIN A IN STORED COCOA (THEOBROMA CACAO) BEANS IN TRINIDAD

Ochratoxin A (OA) is a carcinogenic mycotoxin often associated with renal dysfunctions in humans. The introduction of legislation to control the presence of OA in cocoa beans, among other foods, has been ongoing in the European Union, the primary market for cocoa beans exported from the Republic of Trinidad and Tobago. In this study, solvent extraction and immunoaffinity column clean-up, followed by HPLC with fluorescence detection, were used to detect and quantify OA in samples of cocoa beans stored for 2 years at a warehouse. Of the nine (9) samples analysed, OA was detected at concentrations 1.756x10-1, 5.864, 7.508 and 10.21ng/g in four (4) samples. The latter three (3) concentrations were above the level of 5ng/g recommended by the Codex Alimentarius Commission. The results reflect the potential for OA to be produced during storage and represent a worst-case scenario if the beans are stored beyond the normal storage time of six (6) months. Examination of temperature and humidity data indicated that the warehouse temperatures (24-34.5°C) and relative humidity (39-86%) were at times favorable to mould growth and OA production during the period of storage. Therefore, for stored cocoa beans, measures should be taken to control and maintain storage temperature and relative humidity in the recommended ranges, to assure food safety by reducing the potential of mould growth and subsequent OA productio