Coffee is the second-largest traded commodity in the world. Food safety legislation requires coffee to be monitored for ochratoxin A, a mycotoxin produced by mold that is toxic to kidneys and a known carcinogen. In Behind the Science - On Location, Jen meets with Elise Palmer, a research scientist at VICAM to learn how coffee beans are monitored at different stages of the production process, from harvesting, to storage, to when they're roasted.
Elise shows her VICAM's rapid diagnostic test kit, Ochra-V AQUA, that measures ochratoxin A at part-per-billion (ppb) levels with a simple strip test that can be used either in the field or in a laboratory.
Learn more: www.vicam.com/coffee
About the Ochra-V AQUA test kit: http://vicam.com/ochratoxin-test-kits
Watch another demo of VICAM's quantitative lateral flow test for ochratoxin A: https://www.youtube.com/watch?v=nbzuCNvUy5g
How Do Coffee Producers Test for Mycotoxins to Meet Food Safety Regs? | Behind the Science S3 Ep7
Video Mar 01, 2019
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