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Ochratoxin A (OTA) in Kaffee — Vergleichende Auswertung bundesweiter Daten der Jahre 1995–1999 und 2000–2002

Ochratoxin a (OTA) in coffee — Comparison of german data from 1995–1999 and 2000–2002

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Abstract

Ochratoxin A concentrations from a total of 1223 samples from green, roasted and ground, decaffeinated and low acid and instant coffee analysed during 1995–1999 and 2000–2002 by German Official Food Control Laboratories were compared. Median concentrations, determined by statistical process analysis decreased within each group from the early group up to 2002. The rates of rejection were calculated on the basis of the recent data for green and roasted and ground coffee which may occur when particular maximum residue limits were set. Contamination rates from green coffee showed significant differences in their OTA concentrations depending on their geographical origin.

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Authors and Affiliations

  1. Landesuntersuchungsamt Rheinland-Pfalz - Institut für Lebensmittelchemie Trier, Maximineracht 11a, D-54295, Trier

    H. Otteneder

  2. Landesuntersuchungsamt für Chemie, Hygiene und Veterinärmedizin, St. Jürgen-Straße, D-28205, Bremen

    B. Gabel

Authors
  1. H. Otteneder
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  2. B. Gabel
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Otteneder, H., Gabel, B. Ochratoxin A (OTA) in Kaffee — Vergleichende Auswertung bundesweiter Daten der Jahre 1995–1999 und 2000–2002. Mycotox Res 19, 14–19 (2003). https://doi.org/10.1007/BF02940084

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  • DOI: https://doi.org/10.1007/BF02940084

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