Can’t Wake up without a Cup of your favorite coffee? Perfectly understand you, We can’t start work without a SIP of aromatic espresso. However, recent information on mycotoxins in coffee beans made us wary to our beloved beverage. International coffee day researching this drink.
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Earlier this month in the journal Food Control published the results of a study conducted by Dr. Emilia Ferrer (Ferrer Emilia) of the University of Valencia in Spain. According to the study, which has been tested over 100 industrial designs, coffee from supermarkets, almost all was discovered mycotoxins are toxic metabolites produced by fungi.
The researchers explain that mycotoxins are a compound derived filamentous fungi such as Aspergillus or Fusarium . These compounds may contain hepatotoxic agents that are carcinogenic and affect the hormonal system and the immune system. Infection usually occurs through the mouth, but can occur through the skin or through the respiratory tract.
Wide public interest in this type of fungi emerged in 1960, the year when the bacteria found in agricultural feed for livestock in England.
The presence of these toxins was detected in cereals, nuts and other foods that are susceptible to mould. Fungal growth is determined by environmental factors, including temperature, humidity and rainfall during the cleaning cycles. On the occurrence of harmful bacteria might affect the storage of raw materials, which most likely happened with the coffee.
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As completely eliminate the occurrence of mycotoxins in foods is impossible, the rules who allow the presence of small amounts of these toxins in food. Dr. Ferrer and co-authors analyzed 100 samples of coffee that are sold in supermarkets of Spain, and has detected the presence of fumonisins, aflatoxins, trichothecenes and mycotoxins developing in concentrations from 0.10-3,570 mg / kg. it was Also found that five samples of coffee contained ochratoxin – A (OTA) in quantities that exceed the maximum allowable levels.
Ochratoxin-A produced by Aspergillus and Penicillium and is a carcinogen, which is associated with kidney disease and the development of bladder cancer. European legislation has established a maximum permitted level of 5 µg/kg for roasted coffee beans or ground coffee and 10 µg/kg in instant coffee.
The researchers found that of the five specimens in two samples of decaffeinated coffee the level of ochratoxin a was and 6,20 9,30 mg/kg, in two samples of coffee beans of 6.91 and of 11.43 µg/kg and in one sample of coffee beans decaf the level of ochratoxin a was of 32.40 µg/kg.
The lack of legislative norms in relation to other mycotoxins found in coffee, forces us to pay special attention to the quality of food. Especially those that we use in a large number commented their findings Emilia Ferrer.
In 1995-m to year in the number of products with a high content of OTA got wine. Studies show that the more often and at higher concentrations of OTA found in the southern regions, especially in wine samples from North Africa and the Mediterranean. In the same year was tested wines around the world. A positive result for the presence of OTA in a sample median of red wine were obtained in 90% of the samples. In the sample rose wines in 66% of samples. In white wine 34%.
Ochratoxin-A is more common in wine, spilled in the bags than in bottles. That is, it is logical to say that wine is medium/low price segment are more likely to contain a dangerous carcinogen.
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Despite the fact that not all types of fungi growing on food products toxigenic, the use of even slightly moldy foods dangerous to health. Therefore, you should carefully refers to the production of those regions in which contamination of raw materials by mycotoxins is the most likely.
Speaking specifically about coffee, and wines, the most you should be careful with the products imported from tropical and subtropical countries.
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