| Question |
Key |
| 1. Why are some food moulds dangerous? |
They can produce poisonous substances called mycotoxins. |
| 2. What conditions do they thrive in? |
They need food (their nutrient requirements) and moisture. |
| 3. Do they have chronic effects or acute effects? |
Both, but the concern is mainly with chronic build-up in the body. |
| 4. Which mycotoxin is associated with coffee? |
OTA |
| 5. What does its name stand for? |
Ochratoxin A |
| 6. How dangerous is it? What can it do? |
Very dangerous - particularly harmful to the kidneys, can cause cancer and birth defects |
| 7. What's the best way to prevent it? |
Keep moisture content low |
| 8. What does a moisture reading tell you? |
The average moisture content of a batch |
| 10. If the average moisture content is below the maximum permitted level, can you be sure of having prevented mould growth in the coffee? |
No, because if the drying was very non-uniform it is possible for individual beans to have enough moisture to support mould growth.
|
| 11. Can OTA survive fermentation? Roasting? |
Yes |
| 12. What is the maximum moisture content for exportable coffee recommended by the ICO? |
12.5% |
| 13. When did the EU limits on OTA in roasted and soluble coffee come into effect? |
January 2005 |
