SCREENING OF EUROPEAN COFFEE FINAL PRODUCTS FOR OCCURRENCE OF OCHRATOXIN-A (OTA)

Samples (633) of final coffee products were drawn from the markets of different European countries relative to the market share of each prod uct type and brand. These samples were analysed in a cooperative actio n with nine different laboratories. With low limits of detection (mean detection limit approximate to 0.5 ng/g) no OTA was found in over hal f of the samples (334 negatives). In the remaining samples occurrence of OTA at a rather low level was seen. Only four samples (all instants ) exceeded a level of 10 ng/g, whereas for both instants, and roast an d grounds (R & G), over three-quarters of the samples were in the rang e from non; detectable to 1 ng/g. The overall mean for all R & Gs was 0.8 ng/g and for all instant 1.3 ng/g (for samples in which no OTA was detected, half of the detection limit was included in this calculatio n). In the brewing methods frequently used in Europe the OTA is essent ially fully extracted. Consumption of four cups of coffee per day (app roximate to 24 g R & G or approximate to 8 g instant coffee) contribut es on average 19 or 10 ng/day respectively. Four cups/day is above the per caput consumption level in most European countries. Compared with the Provisional Tolerable Weekly Intake (PTWI) recently set by the Jo int FAO/WHO Expert Committee on Food Additives at 100 ng/kg bodyweight /week, consumption of 28 cups/week contributes up to 2% to the PTWI.