Fungi and Mycotoxin Occurrence in Cocoa

Fungi can grow and produce mycotoxin during cocoa processing. Mycotoxins are stable to most food processing and remain in cocoa by-products and chocolate. There are worldwide reports of mycotoxin occurrence in cocoa products and chocolate, especially ochratoxin A and aflatoxins. Ochratoxin A is nephrotoxic, while aflatoxins are hepatotoxic and hepatocarcinogenic. Chocolate is a minor source of ochratoxin A and aflatoxin in diet.