What are mycotoxins in coffee?
By insisting on consuming natural and fresh coffee, we could not only give ourselves a delicious cup, but we would also be taking care of our health. You will surely wonder what we would be saving ourselves from. From nothing more and nothing less than the mycotoxins. Some toxic secondary chemical metabolisms, produced by fungi, which we involuntarily consume in food and which, if not avoided, could cause some diseases.
But where are they most common? Mycotoxins are usually present in stale or raw coffees (in green). That is why many specialists agree on promoting the consumption of specialty grains without defects, because they do not contain these types of compounds that put the product and our body at risk.
It was proven that this class of chemical metabolisms are carcinogenic and hepatotoxic (liver damage). They could even affect the hormonal and immune system. However, until now its true danger after its presence in coffee has not been determined.
On the other hand, a study carried out by the University of Valencia, Spain, detected its presence in 103 commercial coffees in various supermarkets in the city. These results also confirmed the existence of fumonisins, aflatoxins, and trichothecenes. Which are natural contaminants, produced by filamentous fungi. Being very stable molecules during the commercialization process.
What are mycotoxins?
Mycotoxins are part of the family of compounds produced by filamentous fungi: such as Aspergillus or Fusarium. Its appearance is derived from the contamination of certain molds which appear naturally. But something we must clarify is that not all molds cause mycotoxins.
Its formation occurs when there is a depletion of nutrients in said foods. From this moment, the reproductive process of the fungus begins. What is when it becomes visible? How do we detect it? Well, its appearance is similar to cotton.
This type of compound is known to be selective. Since it only appears in a specific food. For example, aflotoxins are common in peanuts, grasses, milk and apple juice, while ochratoxin A (OTA) can be found in grapes and derived products, beans, legumes, cocoa, coffee, among others.
As you will see, the OTA is the mycotoxin with greater influence on coffee. But to date, it is not entirely clear whether the levels found are worrying. This is because currently the risk assessment for humanity has not yet been carried out after being detected in coffee. In fact, there is hardly any regulation related to this.
On the other hand, it has been confirmed that defective grains contain a greater number of toxins. Both these beans and low-quality coffee are the most consumed. In the future, these types of products could become a danger to public health in coffee-growing countries, if action is not taken.
¿How dangerous are they?
As a business strategy, it is essential to completely eliminate OTA and other mold-derived toxins. A process that is mandatory in the United States. However, this may be insignificant. According to what Dan Cox, a coffee specialist, explained, there are coffee growers who sometimes “throw” beans that do not meet the OTA standards in a region. The net effect of this is that, in the United States, coffee contamination turns out to be a real problem.
Some may wonder, but does toasting kill mold? In effect, it exterminates it but the toxin, that is, OTA, remains. According to a study carried out in 1989, it revealed that 52% of ochratoxin A survived roasting. In another test, during the same period they decided to subject the grains to 200°C for about 20 minutes. Which left 88-100% of the presence of the OTA intact. In conclusion, the reduction of ochratoxin A in contaminated coffee beans is ineffective.
As we have indicated, OTA does not only affect coffee beans. This toxin is capable of cause diseases such as cancer, brain damage, hypertension and kidney complications. Our health is at risk. This is because ochratoxin A has been proven to be a genotoxic carcinogen. The permanence of OTA in the kidney of humans lasts 35.3 days. If we do not consume toxin-free coffee, these could become lodged in our body with each daily cup.
Are there legal restrictions against ochratoxin A?
After the presence of ochratoxin A in coffee was discovered in 1988, years later, the European Union decided to implement a regulation related to the content of mycotoxins in foods. Some measures that did not hesitate to cause discomfort in the coffee industry, which contributes to the economy 70 million annually. As you will see, coffee, after oil, produces greater profits than other commercial products.
That is why the maximum allowed concentration of OTA in coffee had to be determined. On the other hand, the European Coffee Federation (ECF) announced that the limit established for the OTA was 5 parts per billion (ppb) for roasted and ground coffee. While for the instantaneous they established that it was 10 ppb. This would mean the rejection of 7% of green coffee imports, affecting producing countries on a large scale.
Given its harmful role in most cups of coffee, specialists from the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) decided to establish a maximum tolerable limit for humans of about 100 billionths of a gram per body weight per week.
To explain it better: European regulations set a maximum content of ochratoxin A in food products. In the case of coffee beans or ground it should be 5 μg/kg. While for the soluble or instant it is 10 μg/kg.
The analyzes were carried out on five cups and were able to identify that some exceeded the limits. Among them decaffeinated one with 6.20 and 9.30 μg/kg. Two coffee capsules with caffeine 6.91 and 11.43 μg/kg. And one of decaffeinated coffee capsules 32.40 μg/kg.
Could coffee drying reduce OTA?
In case you didn't know, this process is one of the most determining and critical points regarding the development of the OTA. That is why it is required to comply to the letter with the beneficiary method. The reasons are because, thanks to this, a quantity of 12% moisture in green coffee bean. In relation to weight, it should be 13%. If fulfilled, coffee growers would be protecting the product from the growth promoters of ochratoxin A, something that provides greater security to the consumer.
Once the coffee is washed, it is dried. A process that if done properly, the appearance of mold would be minimal. Regarding automatic drying, the grains would be out of danger from the threat of OTA. Since there is rapid drying, a decrease in the humidity of the coffee is achieved. Specialists advise drying the humidity of the grains in patios, in the first 3 or 4 days, in ranges of 18-20%.
The moment of truth comes in the grain moisture recovery phase. This could occur due to the incidence of dew, condensation or rain during temporary storage.
Correct storage
Once the green coffee is completely dry. It will need to be stored for several days, weeks or even months. With adequate humidity levels to avoid the presence of mold. It was found that in the appropriate warehouses there was a slight increase in humidity, over a period of six months, without setting off the alarms of mold formation.
However, in certain producing countries, grains are stored in inappropriate places. Even rehydrating coffee can reach levels that would cause mold to form.
In Incapto Coffee, we are responsible for offering fresh, quality coffee to our customers, free of contaminants, ideal for sharing in the company of your loved ones or alone. Our group of specialists are responsible for correctly storing the product to avoid the appearance of mold. Don't forget to take a look at each of the coffee bean specialties what we have for you.
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