Abstract
Ochratoxin A (OTA) is a carcinogenic toxin produced by certain moulds. It contaminates numerous foodstuffs, notably coffee, in which it can be found at all stages of the technological process, from field to cup. The purpose of this study was to take stock of the critical stages in coffee processing, be it during post-harvest treatments, or during processing into a consumable product, with regard to OTA contamination. The quality and type of post-harvest processes showed a not insubstantial effect on the degree of OTA contamination in green beans. Agronomic defects (insect and fungus attacks) also contributed to the high level of OTA in green coffee. Various studies undertaken on the impact of roasting on OTA degradation revealed thermal degradation of OTA. However, initial contamination of the beans, the process used and the degree of roasting strongly influenced that degradation, hence the residual OTA concentration in roasted beans. Lastly, it appeared that it is the control of contamination upstream, through good agricultural practices and post-harvest treatments, that is the best way for ensuring a contamination-free beverage.
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