Collaborative study of a method for the determination of ochratoxin A in green coffee.

Abstract

A method for the semiquantitative determination of ochratoxin A in green coffee has been studied collaboratively by 11 laboratories. The average recovery for the 7 samples spiked at 3 levels of ochratoxin A was 69.1%, ranging from 60.5 to 85.6%. This is comparable to other visual thin layer chromatographic methods of mycotoxin detection. The method has been adopted as official first action for the determination of ochratoxin A in green coffee beans.