What is the ochratoxin in coffee? The process of producing toxins in the production of coffee beans

Coffee has become the most fortunate symbol of modern life, unveiling the scenery of the day, work to do merit of the magic drink, or used as a natural refreshing drink, rectal awakening agent. This red fruit, which drives goats crazy, reveals the prelude to the story of 500 years of human addiction.

The mysterious black gold refined from red berries has been transformed into a global commodity since the great navigation era. if coffee had not become a futures commodity, it might have been healthier if it had not become a futures commodity, involving mass production, long-term transportation, packaging and preservation. Because coffee often breeds an ochratoxin, it is easy to become an invisible killer in life. As for what ochratoxin is, we really need to understand and choose the source of coffee more consciously, so as to avoid the possibility of long-term excessive intake of ochratoxin.

What is ochratoxin?

Ochratoxin is common in beans, grains and other crops in improper preservation, resulting in a large number of mold growth of toxins, especially in the mild climate, high humidity environment. According to the Food and Drug Administration of the Ministry of Health and Welfare, ochratoxin is divided into A, B and C, among which ochratoxin An is the most toxic, and coffee bean is one of the main sources of ochratoxin. IARC, the International Cancer Research Agency of the World Health Organization, has listed ochratoxin An as a class 2B carcinogen. Excessive intake of ochratoxin will not only damage renal function, cause acute renal failure and renal tubular necrosis, but also have the risk of liver injury and cancer, and may even cause miscarriage or malformation in pregnant women.

The process of producing toxins in the process of coffee production

The optimum growth temperature of Aspergillus ochraceus is 25 C and the humidity is 18.5%. Ochratoxin A, which exists in coffee beans, will be destroyed after baking at 198 to 210 degrees Celsius for 5 minutes. 81.5-93.3% will be completely decomposed and destroyed after baking for 10-20 minutes. Generally, the temperature of roasted coffee beans is about 210 to 260 degrees Celsius, and the time varies according to the depth of culture. Therefore, most of the ochratoxin in raw beans will be destroyed, but a small amount of ochratoxin remains in all aspects of storage, transportation, packaging and sale, due to the warm and humid environment in Taiwan, if there is no correct preservation method and time, it will continue to ferment to produce excessive ochratoxin.

Practical options to avoid ochratoxin?

We believe that the time for users to save coffee by themselves after opening is the easiest channel for ochratoxin to invade our lives, because the coffee beans sold on the market are usually half to two pounds. We think that this way of use is very unfriendly to preservation, so we launched a small coffee group, each of which is 1 pound and 4 pounds. Even if you drink it alone, you can easily drink it in a month. Also because of the characteristics of small packaging, we provide more flavors for users to choose from.

If you don't drink frequently at home, we recommend using sub-packaged coffee bags to easily control the ochratoxin crisis, such as our 30-second glasses coffee group, because each bag is packed with nitrogen, isolating the risks of light, air, and humidity. The preservation period can be as high as one year, especially because it is easy to use and only takes 30 seconds a day, which has been well received by many people.