Prevalence and importance of the mycotoxin and ochratoxin A (OTA) in coffee: A review

Abstract

Coffee is one of the world's most significant agricultural crops. The goal of this review is to illustrate the presence and importance of Ochratoxin A (OTA) in coffee. Mycotoxins, such as Ochratoxins A (OTA), are crucial for the coffee industry. Coffee producers and merchants are concerned about their personal health as well as the economy of coffee consumers. Ethiopia is the birthplace and genetic diversity hub for Arabica coffee, and over half of the coffee produced is consumed domestically. According to various studies, the presence of Ochratoxins A (OTA) in distinct coffee beans in Ethiopian domestically consumed coffee varies by place, particularly beans picked from soil. The presence of Ochratoxine A (OTA) in green, roasted, and instant coffee is substantial, and it is also affected by different coffee roasting, processing, drying, and storage methods. Finally, Ethiopia's Food and Drug Authority officials should, for example, set the maximum allowable level of OTA in roasted and ground coffee at 5 g/kg in ground coffee and 10 g/kg in instant coffee, and they should assess and monitor mycotoxins in local coffee in a timely and consistent manner. Educate and train coffee farmers and distributors on mycotoxins, especially Ochratoxins A (OTA), their effects, and potential mitigation strategies.