Coffee Moisture Control

What Are Mycotoxins in Coffee Beans?

Mycotoxins are poisonous substances that are naturally produced by several fungus and molds. In coffee, they typically develop when beans are exposed to excessive moisture and poor storage conditions, allowing mold species such as Aspergillus and Penicillium to grow.

Common Mycotoxins Found in Coffee Beans

Ochratoxin A (OTA): The most frequently detected mycotoxin in coffee. It is considered harmful because of its potential effects on the kidneys, immune system, and overall health.
Aflatoxins: Produced by Aspergillus species, though less common in coffee than OTA, they are highly toxic and strictly monitored in food safety standards.

Moisture and Mycotoxins in Coffee Beans During Transportation and Storage

Moisture as the Primary Risk Factor	Mycotoxins and Fungal Growth
When coffee beans are transported or stored in conditions with excess humidity or poor ventilation, they tend to absorb moisture. This is particularly common when coffee beans are packed in jute bags and shipped across regions with fluctuating temperatures. High moisture content (above 12–13%) creates a favorable environment for mold development.	Molds such as Aspergillus and Penicillium thrive in moist conditions. Once established, these fungi can produce mycotoxins—toxic secondary metabolites that pose risks to human health and compromise food safety standards. Mycotoxin contamination, especially with compounds like Ochratoxin A (OTA), can lead to product rejection in international markets.

Moisture as the Primary Risk Factor

When coffee beans are transported or stored in conditions with excess humidity or poor ventilation, they tend to absorb moisture. This is particularly common when coffee beans are packed in jute bags and shipped across regions with fluctuating temperatures. High moisture content (above 12–13%) creates a favorable environment for mold development.

Mycotoxins and Fungal Growth

Molds such as Aspergillus and Penicillium thrive in moist conditions. Once established, these fungi can produce mycotoxins—toxic secondary metabolites that pose risks to human health and compromise food safety standards. Mycotoxin contamination, especially with compounds like Ochratoxin A (OTA), can lead to product rejection in international markets.

How Mycotoxins Form in Coffee Beans?

Mycotoxins form when molds such as Aspergillus and Penicillium grow on coffee beans under moist or unhygienic conditions. The risk of contamination is present at multiple stages of the supply chain, from harvest to final storage.

During Transportation

When beans are shipped across regions, they often face fluctuating temperatures. Condensation inside containers or exposure to humid conditions allows beans to absorb moisture, making them vulnerable to fungal growth.

During Storage

In warehouses that lack proper ventilation or climate control, high humidity levels encourage beans to take up moisture from the surrounding air. If stored in damp environments or in contact with wet surfaces, the chances of mycotoxin contamination increase significantly.

Impact of Mycotoxins in Coffee Beans During Storage & Transportaion

Health Risks	Long-term exposure may contribute to kidney and liver damage, and in some cases, immune suppression.
Quality Concerns	Mycotoxin contamination compromises the aroma, flavor, and safety of coffee.
Market Rejection	International regulations impose strict limits on allowable mycotoxin levels, leading to rejected shipments if contamination is detected.

Health Risks : Long-term exposure may contribute to kidney and liver damage, and in some cases, immune suppression.
Quality Concerns : Mycotoxin contamination compromises the aroma, flavor, and safety of coffee.
Market Rejection : International regulations impose strict limits on allowable mycotoxin levels, leading to rejected shipments if contamination is detected.

Preventing Mycotoxins in Coffee Beans Using Cargo Desiccant Bags

Cargo desiccant bags are the most effective way to safeguard coffee beans against mycotoxin contamination during transportation and storage. These moisture-absorbing solutions are specifically designed to control humidity inside containers and storage spaces.

Cargo desiccant bags actively absorb excess humidity and condensation inside shipping containers or warehouses. By keeping the environment dry, and help:

Maintain coffee bean moisture levels within the safe range (10–12%).
Prevent fungal growth and mycotoxin formation.
Protect the flavor, aroma, and market value of coffee beans.
Reduce the risk of rejected shipments due to contamination.