Green coffee
Ochratoxin A (OTA), a mycotoxin that can be hazardous to human
health, is sometimes found in coffee. In the 1990s concerns expressed by European
regulatory bodies over levels of OTA in coffee prompted a reaction from various
stakeholders throughout the coffee business.
AGNS recently completed a 5-year global project (Enhancement
of Coffee Quality Through the Prevention of Mould Formation), which
addressed the concerns of coffee-producing countries in building their capacity
to reduce OTA contamination in coffee, as well as the consumer heath concerns
of regulatory bodies worldwide.
The focus of any effort to reduce OTA contamination in coffee
must be the application of Good Hygiene Practices (GHPs) throughout the coffee
chain to avoid the formation of OTA in the first place. The highly localised
occurrence of mould growth on coffee, and the cost of appropriate sampling
and analysis of green coffee for OTA are two key disadvantages of an OTA control
programme based on identifying and eliminating contaminated lots at port of
entry.
In order to achieve this, and to help build the capacity of all
those involved in the production, processing, handling and storage of green
coffee, the FAO implemented project developed a comprehensive training
resource for the coffee industry, in conjunction with a set of guidelines for
the prevention of mould formation in coffee.
The project was funded by the Common
Fund for Commodities and the Government
of the Netherlands, and implemented in collaboration with the European
coffee industry and the International
Coffee Organization.
For more information, please email coffee-ota@fao.org.
See also
Integrated food control systems > Good
practices and quality assurance
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