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FOOD SAFETY IN THE COFFEE INDUSTRY. 1 st INTERNATIONAL CONFERENCE ON FOOD SAFETY 22 nd NOVEMBER 2002 RENAISSANCE JAMAICA GRANDE OCHO RIOS Presented by: Timon Waugh Research& Environmental Department Coffee Industry Board Email: twaugh@ciboj.org. Presentation Summary.
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FOOD SAFETY IN THE COFFEE INDUSTRY 1st INTERNATIONAL CONFERENCE ON FOOD SAFETY 22nd NOVEMBER 2002 RENAISSANCE JAMAICA GRANDE OCHO RIOS Presented by: Timon Waugh Research& Environmental Department Coffee Industry Board Email: twaugh@ciboj.org
Presentation Summary • Overview of coffee and safety concerns • Broad look at the emerging threat of mycotoxins to food safety • Local coffee industry response to mycotoxin in coffee
The Coffee Industry • After oil, coffee is the most widely traded commodity in the world • Provides employment for some 20 million persons worldwide • Most widely consumed beverage • Grown in the tropics
Jamaica’s Coffee Industry • Coffee is the second most important agricultural product • Generates earnings of over US $30 M from export • Employs over 50,000 person directly with over 250, 000 dependents • Best coffee in the world
Areas of Concern • Chemical residues (pesticides) • Proper processing • Storage conditions • Contamination
Chemical Residues • Proper use & handling • Time between application and reaping • Residue analysis
Processing • All processors are licensed by Coffee Industry Board • Annual inspection of works • Powers to revoke license
Storage • Coffee absorbs anything in its surroundings – must be stored away from chemicals, spices etc. • Store in sealed containers • Low humidity • Low temperature
Care in Brewing Coffee • Clean equipment with a brush and hot water immediately after use • No detergents or chemicals should be used for cleaning • Do not reheat coffee after brewing . If it becomes cold it should be dumped
MYCOTOXINS - Their Impact on Food Safety with Focus on Coffee
What are Mycotoxins ? Mycotoxins are metabolic products of moulds/fungi that infest a wide range of agricultural commodities, processed food and animal feed.
Major Mycotoxin-Producing Moulds • Aspergillus • Fusarium • Penicillium
Mycotoxins of Major Interest • Aflatoxins – most well known • Ochratoxin • Fumonisin • Zearlenone • Patulin
Food & Commodities Commonly Affected • Corn & corn products • Oats • Barley • Wheat • Peanuts
Food & Commodities Commonly Affected • Cereals • Coffee • Dried vine fruits • Wine and beer • Processed pork and fish
Other Affected Animal Products • Kidney • Liver • Blood • Human blood samples
Where Are Mycotoxins Found • Tropical regions • Temperate regions
Health Problems Caused by Mycotoxins • Cancers –(in many different areas of the body) • Kidney Disorder • Liver Damage • Reproduction Disorder • Respiratory Disorder • Birth Abnormalities • Heart Disease
Tumor development in liver of trout due to mycotoxin in diet Control
Regulations Governing Mycotoxins • Monitoring testing at port of entry • Many countries have legislated maximum allowable limits • Allowable limits vary from country to country and is mycotoxin specific.
Some Examples of Limits for OTA in Coffee • Italy 4 ppb • Spain 4 ppb • Finland 5 ppb • Germany 3 ppb 4 ppb is equivalent to a small teaspoon of OTA spread uniformly over 1000 tonnes of coffee
Epidemics Caused by Mycotoxins • Balkan Endemic Nephropathy (Yugoslavia, Romania, Bulgaria) • Cancers of the kidney • 12% of population affected • 100 % fatality over 2-10 yrs. after diagnosis • Alimentary Toxic Aleukia ( Russia, WWII) • Ergotism (Middle Ages)
What Makes Mycotoxins in Coffee of Concern • OTA is carcinogenic • Contaminated coffee can contribute from 2.5%-25% of tolerable daily OTA intake from food & beverage (3-4 cups or 25g/day) • The coffee industry (internationally) is instituting limits & testing • Cut off level for OTA in coffee is 2-4 ppb
Research Findings • OTA has a half –life of 20-50 days in human blood • OTA is not destroyed by the roasting and brewing process • Coffee can contribute up to 25 % of OTA intake
Our Response • Keep informed on development • Set up testing facility • Conduct survey of OTA in local coffee • Monitor all coffee being marketed • Identify Critical Control Points (CCP)
Findings of Local Industry • Levels of OTA encountered in Jamaican coffee 1- 5.2 ppb • Most of the local coffee tested have levels well below the 4 ppb limit
SUMMARY • Mycotoxins are an emerging threat to food safety • There is great need for further research to illustrate the health risks caused by mycotoxins • Major health risks are cancers and damage to the kidney, liver,reproductive system, immune system, respiratory tract • Jamaican coffee have levels below the maximum allowable limit
SUMMARY • Good Agricultural Practices (GAP) & Good Manufacturing Practices (GMP) must be encouraged • Identify Critical Control Points (CCP) in all food operations • Institute testing • Foster awareness in general public