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Coffee in Health and Disease Prevention by Victor R. Preedy

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Chapter 25

Mycotoxins in Coffee

Tiago Vieira, Sara Cunha,  and Susana Casal     REQUIMTE, Serviço de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal

Abstract

Food and feed contamination by mycotoxins is an important global health issue. Despite not being exclusive to coffee, mycotoxins—particularly ochratoxin A (OTA)—are highly prevalent in this product. Prevention should be focused on adequate processing techniques, particularly attending to moisture content during drying, storage, and transportation. In contrast to the standard processing of other commonly contaminated commodities, coffee roasting can be regarded as an additional safety barrier because a huge amount of OTA is lost during this process. The ...

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