An analysis of one hundred coffees sold in Spain has confirmed the presence of mycotoxins -toxic metabolites produced by fungi. In addition, five of the samples that were tested were found to contain ochratoxin A, the only legislated mycotoxin, in amounts that exceeded maximum permitted levels. While the authors point out that these results are not alarming, they do recommend assessing the risk that exposure to mycotoxins from coffee poses to the general public. They also suggest reviewing production processes in order to reduce the levels of these natural contaminants in coffee.
Researchers from the University of Valencia have analysed the mycotoxins produced by certain microscopic fungi in the beer and dried fruits, such as figs and raisins, confirming that these products meet food regulations. Only for heavy beer drinkers – who drink more than a litre a day –, the contribution of this commodity to the daily intake is not negligible, approaching or even exceeding the safety levels.
Researchers from the University of Granada (Spain) have analysed the presence of patulin, a type of toxin produced by fungi, in several commercial apple juices. The results show that more than 50% of the samples analysed exceed the maximum limits laid down by law. They have also discovered a sample of rice with more mycotoxins than permitted. For their part, researchers from the University of Valencia have also found these harmful substances in beers, cereals and products made from them, such as gofio flour.