Coffee is such a natural product that it will always vary and undergo alterations . To ensure our cup is perfect in taste, aroma, flavor, and even color, it's important to take care of all aspects of the process and ensure quality is maintained from harvest to harvest. Human consumption products have different regulations and analysis factors. For coffee, there are some such as aflatoxin, water activity and ochratoxin, We will talk about the latter today to understand what it is and how it helps improve the quality of our favorite beverage.
The first thing is “OCHRATOXIN”.
According to Wikipedia They are: “mycotoxins produced by fungi of the genera Aspergillus and Penicillium, such as Aspergillus ochraceus or Penicillium viridicatum. Of the known toxins, A, B, and C, A is the most toxic. These toxins are linked to endemic nephropathies in the Balkans.” But what does this mean? Basically, it means that toxigenic fungi often develop in foods such as cereals, nuts, or grains when stored at high temperatures. This toxin is so resistant that it's considered heat-stable, meaning it's unaffected by temperature changes and can be found in the grain even after high-temperature roasting.
What are the risks of consuming ochratoxin?
The risks are high, ochratoxin It is considered a possible human carcinogen, Excessive exposure to the toxin is said to have nephrotoxic effects, affecting kidney tissue. In addition, pregnant women with high exposure to ochratoxin may be at risk for fetal development. It can also have effects on the immune and central nervous systems. Identifying the toxin in a cup of coffee is difficult because it doesn't directly alter the flavor, but when a bean with severe fungus or a coffee berry borer is brought to the cup, it produces alterations with sour, earthy, or dirty flavors.
And how does ochratoxin end up in green coffee?
As already discussed, Fungi in coffee occur mainly when proper storage processes are not followed. Places with high temperatures are also prone to developing high levels of humidity, which favors the development of fungi in the bean. It can also appear earlier in the process, although this is not the most common; in the crop, it is possible for it to appear in beans with berry borer problems. The problem is that poor coffee storage is more common than one might think; humidity control and proper drying are difficult to monitor and maintain. Even if the green coffee shows no defects, ochratoxin may be present and increase over time in storage. As long as this time extends beyond normal, the toxin can spread, reaching unpermitted limits and becoming unsafe for people.
How to identify ochratoxin in coffee?
Clearly, like many of the toxins present in food , it cannot be identified with the naked eye or with easily and inexpensively measurable processes, as with other parameters mentioned earlier. For this reason, rigor is so important in the different grain processes, in its storage, and in every detail that puts its contamination at risk. The closest we can identify it with the naked eye is when we find grains severely affected by the berry borer. Although it is not confirmed by the naked eye, its infection is most likely.
Ochratoxin tests should be performed in a specialized laboratory. , because their presence can be confirmed using a rather complex technique. Spectrophotometry coupled with a mass detector or chromatography is used to obtain a high-precision detection level, identifying mycotoxin levels per microgram per kilogram.
Many countries around the world already have regulations and allowable limits, so companies have improved their controls, becoming more rigorous throughout the process, despite the high cost of these studies.
We have always been told that to prepare the best cup of coffee we must take care of every aspect of the preparation, so as not to contaminate or alter the flavors or sensations that the drink can generate. These precautions that we must take are similar to those that many producers have to review in order to take the best of their crops around the world. It's not just about finding the best beans and growing them, it's about taking care of them and giving them proper care so that when they reach the cup they transmit all those sensations that make each sip a great experience.