Ochratoxin A (OTA) in coffee: nation-wide evaluation of data collected by German Food Control 1995-1999.
The evaluation process involved data collected by Official Food Control Laboratories during the period 1995 until 1999. A total of 613 samples analysed for ochratoxin A and complying with a detection limit lower than 0.6 microg/kg were evaluated. With the assistance of statistical process analysis the median concentrations for green coffee (0.4 microg/kg), for roasted coffee (0.6 microg/kg), for decaffeinated roasted coffee along with low-acid decaffeinated roasted coffee (0.4 microg/kg) as well as for soluble coffee (0.7 microg/kg) were determined. The result is a mean daily total intake per consumer of 9 ng OTA.
Otteneder
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H
Landesuntersuchungsamt Rheinland-Pfalz, Institut für Lebensmittelchemie Trier, Germany. herbert.otteneder@cua-tr.rlp.de
Majerus
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P
D002273:Carcinogens / Q000008:administration & dosage / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D003069:Coffee / Q000737:chemistry*; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling; D005858:Germany; D006801:Humans; D009793:Ochratoxins / Q000008:administration & dosage / Q000032:analysis*
D002273:Carcinogens; D003069:Coffee; D009793:Ochratoxins; C025589:ochratoxin A