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Surveillance of Ochratoxin A in Coffee Beans - FS2826

This study aims to establish whether coffee beans are prone to ochratoxin A contamination and if this is influenced by the time of harvest, decaffeination or degree of roasting. It will indicate if any particular type or source of bean is more prone to contamination. Both green and roasted coffee beans will be analysed for the presence of ochratoxin A. Samples will include various types of green coffee, such as Colombia, Costa Rica and Kenya, which have different harvest times. The analysis of roasted coffee beans will include a range from mild to dark roast. The surveillance will also cover decaffeinated green and roasted coffee beans. If ochratoxin A contamination is established in the coffee beans, the effects of brewing the coffee on transfer of teh toxin will be examined.
To establish if ochratoxin A contamination is a significant problem in coffee beans. The surveillance of both green and roasted beans will indicate whether roasting has a degradative effect on the ochratoxin A content of the beans. A comparison of caffeine-containing and decaffeinated beans will show if one type is more susceptible to ochratoxin A contamination. Further work may be necessary to establish the effects of roasting and decaffeination on ochratoxin A in coffee. A separate project proposal is in hand to encompass these factors. The brewing studies will give definitive data on the intake of ochratoxin A by teh UK population via coffee consumption.
Time-Scale and Cost
From: 1994

To: 1995

Cost: £35,250
Contractor / Funded Organisations
Leatherhead Food International Ltd