Mycotoxins in Coffee

Tiago Vieira*, Sara Cunha, Susana Casal

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

16 Citations (Scopus)

Abstract

Food and feed contamination by mycotoxins is an important global health issue. Despite not being exclusive to coffee, mycotoxins-particularly ochratoxin A (OTA)-are highly prevalent in this product. Prevention should be focused on adequate processing techniques, particularly attending to moisture content during drying, storage, and transportation. In contrast to the standard processing of other commonly contaminated commodities, coffee roasting can be regarded as an additional safety barrier because a huge amount of OTA is lost during this process. The amount of OTA in roasted and soluble coffee are limited by international legislation, granting increased control of commercialized samples. Despite the high prevalence of positive samples worldwide, values are generally low and below maximum limits and therefore are apparently of no major concern. The most stressful situations might occur in producing countries, particularly in their internal consumption of low-grade coffee, with reduced or nonexistent legal control.

Original languageEnglish
Title of host publicationCoffee in Health and Disease Prevention
PublisherElsevier Inc.
Pages225-233
Number of pages9
ISBN (Electronic)9780124167162
ISBN (Print)9780124095175
DOIs
Publication statusPublished - 2015

Keywords

  • Contamination levels
  • Health effects
  • Mycotoxins
  • Ochratoxin A
  • Preventive measures
  • Primary processing

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