SURVEY OF OCHRATOXIN-A IN UK RETAIL COFFEES

A new method providing sensitivity to low concentrations was developed for the analysis of ochratoxin A in roast and ground and soluble coff ee and a survey has been carried out to determine levels of ochratoxin A (OTA) in 100 samples of retail coffees available in the UK. The sur vey covered 80 soluble coffees (granulated, powdered, freeze-dried), o f which nine products were decaffeinated, and 20 roast and ground reta il coffee samples. OTA was detected (greater than or equal to 0.1 mu g /kg) in 64 samples of soluble coffee at levels ranging from 0.1 to 8 m u g/kg. Seventeen samples of roast and ground coffee contained OTA at levels between 0.2 and 2.1 mu g/kg. These results indicate that coffee products are not a major dietary source of OTA in the UK.