Survey of Canadian retail coffees for ochratoxin A

Abstract

One-hundred and one specimens of coffee were gathered from retail outlets across Canada and analysed for ochratoxin A. Seventy-one specimens were roasted beans or roasted ground coffee, and 30 were instant (or 'soluble') coffees. All samples were extracted with methanol-sodium bicarbonate. The extracts were cleaned up either by immunoaffinity column chromatography or by a combination of solid-phase extraction and immunoaffinity column chromatography. Ochratoxin A was quantified by liquid chromatography (LC) with fluorescence detection. The minimum quantifiable level was 0.1 ng g(-1). Ochratoxin A was present, above the minimum quantifiable level, in 42 (59%) of 71 beans and ground coffee and in 20 (67%) of 30 instant coffees. The mean ochratoxin A level in the positive samples of beans and ground coffee was 0.6 ng g(-1), and the mean level in the positive samples of instant coffee was 1.1 ng g(-1).

Mycotoxin Contamination of Beverages: Occurrence of Patulin in Apple Juice and Ochratoxin A in Coffee, Beer and Wine and Their Control Methods

“…The first report on the occurrence of OTA in coffee appeared in 1974 [98]. Since then, several reports have confirmed the presence of OTA in green coffee beans [99][100][101][102], roasted coffee [103,104] and instant coffee [105,106]. OTA has also been detected in the final coffee brew prepared under normal methods [107].…”

Coffee and gastric cancer: systematic review and meta-analysis

“…Methodological options in study design did not explain such differences, but none of the reviewed studies considered in detail the characteristics of the coffee consumed. It is known that the type of coffee beans 63,64,65 , roasting procedure 66,67 , and specific method of preparing the coffee can influence composition 68,69,70 . We can speculate on any potential adverse effect of specific constituents present in coffee consumed in North America.…”

Impact of some environmental factors on growth and production of ochratoxin A of/by Aspergillus tubingensis, A. niger, and A. carbonarius isolated from moroccan grapes

“…The frequent detection of OTA in the blood serum of healthy humans suggests widespread and continuous exposure of consumers to this mycotoxin through consumption of contaminated foods (Breitholtz-Emanuelsson et al, 1993;IARC, 1993). In effect, the occurrence of OTA has been extensively reported in foods including those of plant origin such as cereal products, coffee, spices, beer, wine, grapes, grape juice, dried fruits, and medicinal plants (Zimmerli and Dick, 1996;Bresch et al, 2000;Filali et al, 2001;Lombaert et al 2002;Belli et al, 2005a;Pardo et al, 2005;Trucksess and Scott, 2007), which is regarded as a potential hazard to public health even when the contamination level is low. Therefore, the level of mycotoxins in foods has been controlled by regulations and standards at the national, regional or international level to insure the highest possible degree of protection to consumers.…”