Mold & mycotoxins
Mycotoxins form when coffee is improperly dried or stored. They rank among the most significant and most overlooked risks in coffee. Every green lot gets screened for 14 compounds including all four aflatoxin variants (B1, B2, G1, G2), Ochratoxin A, Deoxynivalenol, Fumonisins B1/B2/B3, T-2 and HT-2 toxins, and Zearalenone. Aflatoxins and Ochratoxin A, the two that matter most in coffee, get detected down to 1 µg/kg.
- Compounds screened
- 14
- Detection floor
- 1 µg/kg
- Stage
- Green bean, pre-roast and post roast