The aim of the priority action was the determination of ochratoxin A and acrylamide in roasted coffee, coffee extracts and coffee substitutes. The analysis for furan and polycyclic aromatic hydrocarbons (PAHs) was carried out to collect data.

42 samples from all over Austria were analysed.

• No sample was objectionable

Ochratoxin A is a mould toxin. It is heat-stable and therefore remains largely contained during the roasting process. Furan and acrylamide are formed during the extraction, production or preparation of coffee. Polycyclic aromatic hydrocarbons (PAHs) are carcinogenic substances that can be produced during the drying and roasting of coffee beans.