ABSTRACT
The occurrence of biological contaminants in common beans is a challenge for food safety, as they can affect the bean at different points in the production chain. Their presence can result in damage to the health of consumers through their direct toxic effect or by promoting nutritional deficiencies, in addition to decreasing the crop yield that has an economic impact. In this article, the information available in the literature on the occurrence of biological contaminants in the common bean (Phaseolus vulgaris L.) was organized to identify the main risks to food safety due to biological contamination. Research showed that many studies investigated the effects of microbial contaminants during the farming and harvested of beans and that some strategies have been used to avoid losses. The presence of toxigenic fungi and some mycotoxins have also been reported, indicating that common beans may carry thermostable toxic residues, directly impacting human health. Further studies are needed to identify the role of microorganisms in determining the quality of common beans and to estimate their risks to food safety. HighlightsBeans can be contaminated by biological agents.Plants infected with parasites may be highly susceptible to other contaminants.Micotoxicologic contamination is less prevalent in beans than other grains.There are strategies to decrease the risk of bacterial contamination in beans.
