EUROLAB
iso-17375-determination-of-ochratoxin-a-in-roasted-coffee-by-hplc
Mycotoxin Testing AOAC 2000.02 Patulin Testing in Apple PureeAOAC 2000.03 Determination of Patulin in Apple JuiceAOAC 2000.05 Patulin Detection in Fermented BeveragesAOAC 2003.01 Testing for Deoxynivalenol in Corn-Based ProductsAOAC 2003.02 Measurement of Deoxynivalenol in Wheat FlourAOAC 2003.03 Quantitative Analysis of Mycotoxins in Animal FeedAOAC 2005.06 Determination of Fumonisins by Immunoaffinity and LCAOAC 2005.07 Quantification of Aflatoxins in Tree NutsAOAC 2005.08 Determination of Zearalenone in Animal FeedAOAC 2005.09 Determination of Zearalenone in MaizeAOAC 2007.01 Quantitative Determination of Zearalenone in CornAOAC 2008.01 Fumonisin Testing in Corn GritsAOAC 2008.02 Detection of Fumonisins in Corn Using HPLC-FLDAOAC 2008.02 Quantification of Fumonisin B1 and B2 in MaizeAOAC 2008.03 Multi-Residue Detection of Mycotoxins in Animal FeedAOAC 986.16 Testing of Total Aflatoxins in Corn Using FluorometryAOAC 991.31 Aflatoxin Screening in Feed IngredientsAOAC 991.31 Determination of Aflatoxin B1 in Peanut ButterAOAC 991.31 Testing for Total Aflatoxins in Peanuts and CornAOAC 994.08 Screening of Aflatoxins by TLCAOAC 994.09 Detection of Aflatoxins in AlmondsAOAC 998.03 Screening for Aflatoxins in Maize Using Test KitsAOAC 999.07 Detection of Aflatoxin B1 in RiceCEN/TR 16059 General Protocol for Mycotoxin Testing in Food ChainsEN 14123 Determination of Ochratoxin A in Wine by Immunoaffinity ColumnEN 15289 Determination of Ochratoxin A in Cocoa by LCEN 15662 Multimycotoxin Detection in Fruits and Vegetables Using LC-MSEN 15788 Determination of Deoxynivalenol in Baby FoodEN 15792 Detection of Mycotoxins in Tomato PureeEN 15891 Determination of Trichothecenes in Food Using LC-MSEN 15891 HT-2/T-2 Detection in Baby FoodsEN 15891 Measurement of HT-2 and T-2 Toxins in CerealsEN 15891 T-2 and HT-2 Toxin Detection in OatsEN 16571 Testing of Aflatoxin M1 in Milk Products by ELISAEN 16619 Detection of Mycotoxins in Edible OilsEN 17193 Determination of Aflatoxicol in Milk and DairyEN 17194 Determination of Citrinin in Red Yeast Rice Food SupplementsEN 17200 Determination of Mycotoxins in SpicesEN 17201 Determination of Alternaria Toxins in Tomato ProductsEN 17250 Determination of Ergot Alkaloids in Feed by LC-MSEN 17299 Testing of Modified Mycotoxins in Animal FeedEN 17461 Determination of Fusarenon-X in Cereals by LC-MSEN 17462 Rapid Testing of Citrinin in Red Fermented ProductsEN 17463 Screening of Ergot Alkaloids in GrainEN 17521 Mycotoxin Profiling in Complex Matrices Using LC-MS/MSEU 2006/401/EC Mycotoxin Control in Import CommoditiesEU Regulation 1881/2006 Compliance Testing for Mycotoxin Levels in FoodFAO Recommended Methods for Mycotoxin Sampling and DetectionFDA BAM Chapter 19 Mycotoxins Analysis ProtocolsFDA BAM Mycotoxin Analytical Methods for Regulatory MonitoringFDA CFR 21 Part 556 Testing for Mycotoxin Tolerances in Animal FeedISO 14501 Determination of Patulin in Fruit Juices by HPLCISO 15141 Determination of Deoxynivalenol in Cereals by GC-MSISO 16050 Determination of Aflatoxin B1, B2, G1, G2 in CerealsISO 16050 Determination of Aflatoxins in Foodstuffs Using HPLCISO 16050 Testing for Aflatoxins in Herbs and SpicesISO 18787 Guidelines for Mycotoxin Sampling in GrainsISO 18856 Determination of Ochratoxin A in Foodstuffs by LC-MS/MSISO 21527 Mold Enumeration for Mycotoxin-Prone FoodsISO 21527-1 Enumeration of Yeasts and Molds for Spoilage RiskISO 24276 Guidelines for Validation of Mycotoxin Detection MethodsISO 24276 Method Validation for Zearalenone DetectionJECFA Limits-Based Mycotoxin Testing in Dried FruitsJECFA Maximum Levels of Mycotoxins in Cereal GrainsJECFA Toxicity Testing for Aflatoxin M1 in Milk

Comprehensive Guide to ISO 17375 Determination of Ochratoxin A in Roasted Coffee by HPLC Testing Services Provided by Eurolab

ISO 17375 is a laboratory testing standard that outlines the requirements for determining Ochratoxin A (OTA) in roasted coffee using High Performance Liquid Chromatography (HPLC). This standard is published by the International Organization for Standardization (ISO) and is widely recognized as a benchmark for quality and reliability in laboratory testing.

Legal and Regulatory Framework

The determination of OTA in roasted coffee is regulated by various international and national standards, including:

  • EU Regulation 1881/2006: Sets maximum limits for OTA in foodstuffs, including roasted coffee.

  • FDA Guidance for Industry: Provides guidance on the testing and reporting of OTA in food products, including roasted coffee.

  • ISO 17375:2014: Specifies the requirements for determining OTA in roasted coffee using HPLC.

    • Standard Development Organizations

    The development and maintenance of standards like ISO 17375 are overseen by standard development organizations (SDOs), such as:

  • International Organization for Standardization (ISO)

  • American Society for Testing and Materials (ASTM)

  • European Committee for Standardization (CEN)

    • These SDOs ensure that standards are developed, updated, and maintained to reflect the latest scientific knowledge and technological advancements.

    Standard Compliance Requirements

    Industry sectors requiring compliance with ISO 17375 include:

  • Coffee roasters and manufacturers

  • Food processing and manufacturing companies

  • Regulatory agencies and enforcement bodies

    • Compliance with this standard ensures that products meet regulatory requirements, safeguard consumer health, and maintain brand reputation.

    Consequences of Non-Compliance

    Failure to comply with ISO 17375 can result in:

  • Product recalls and withdrawals

  • Loss of business licenses and permits

  • Damage to brand reputation and customer trust

    • The determination of OTA in roasted coffee is essential for ensuring product safety, quality, and compliance. This test is required for various industries and sectors, including:

  • Coffee roasters and manufacturers: To ensure that their products meet regulatory requirements and consumer expectations.

  • Food processing and manufacturing companies: To guarantee the safety and quality of their products.

  • Regulatory agencies and enforcement bodies: To monitor and enforce compliance with regulations.

    • Business and Technical Reasons

    The determination of OTA in roasted coffee is necessary due to:

  • The risk of OTA contamination during coffee production, processing, and storage

  • The potential for OTA to cause adverse health effects in humans

  • The need for accurate and reliable testing methods to ensure product safety

    • Quality Assurance and Quality Control Aspects

    ISO 17375 emphasizes the importance of quality assurance and control throughout the testing process. This includes:

  • Calibration and validation of HPLC equipment and software

  • Use of certified reference materials (CRMs) and internal standards

  • Regular maintenance and calibration of laboratory instruments

    • Competitive Advantages and Cost-Benefit Analysis

    Performing the determination of OTA in roasted coffee using ISO 17375 provides several competitive advantages, including:

  • Enhanced product safety and quality

  • Improved brand reputation and customer trust

  • Compliance with regulatory requirements and industry standards

  • Cost savings through reduced product recalls and withdrawals

    • The determination of OTA in roasted coffee using HPLC is a complex process that requires:

  • Sample preparation, including extraction, filtration, and dilution

  • Instrument calibration and validation

  • Measurement and analysis of OTA concentrations

  • Data collection, recording, and reporting

    • Testing Equipment and Instruments

    Eurolab uses state-of-the-art equipment, including:

  • High Performance Liquid Chromatography (HPLC) systems

  • Mass spectrometry (MS) instruments for accurate OTA identification and quantification

  • Automated sample preparation systems for efficient and reliable sample processing

    • Sample Preparation Procedures

    The determination of OTA in roasted coffee involves the following sample preparation procedures:

    1. Extraction: The extraction of OTA from roasted coffee using solvents such as acetonitrile or methanol.

    2. Filtration: The filtration of extracts to remove impurities and ensure accurate measurement.

    3. Dilution: The dilution of extracts to achieve optimal concentration for HPLC analysis.

    Testing Parameters and Conditions

    The determination of OTA in roasted coffee is conducted under the following testing parameters and conditions:

  • Temperature: 25C 1C

  • Humidity: 50 5

  • Pressure: Atmospheric pressure

  • Flow rate: 0.5 mL/min 0.1 mL/min

    • Measurement and Analysis Methods

    The measurement of OTA concentrations is performed using HPLC with MS detection, which provides:

  • High sensitivity and selectivity for accurate OTA quantification

  • Rapid analysis times to ensure efficient testing processes

    • Data Collection, Recording, and Reporting

    Data collection, recording, and reporting are critical aspects of the determination of OTA in roasted coffee. Eurolab ensures that all data is accurately recorded and reported in compliance with regulatory requirements and industry standards.

    Perspectives on Quality Assurance and Control

    Quality assurance and control are essential components of laboratory testing, including the determination of OTA in roasted coffee. Eurolab emphasizes the importance of:

  • Calibration and validation of HPLC equipment and software

  • Use of certified reference materials (CRMs) and internal standards

  • Regular maintenance and calibration of laboratory instruments

    • Industry-Specific Requirements

    The food processing and manufacturing industry requires compliance with various regulations, including EU Regulation 1881/2006. Eurolab ensures that all products meet regulatory requirements and consumer expectations.

    Standards for Laboratory Competence

    Eurolab adheres to the following standards for laboratory competence:

  • ISO 17025:2017 (General Requirements for the Competence of Testing and Calibration Laboratories)

  • ISO 15189:2012 (Medical laboratories - Requirements for quality and competence)

    • Accreditation and Certification

    Eurolab is accredited by recognized accreditation bodies, including:

  • National Accreditation Board (NAB)

  • International Accreditation Forum (IAF)

    • This comprehensive guide has provided an in-depth examination of the determination of Ochratoxin A in roasted coffee using HPLC testing services provided by Eurolab.

    Need help or have a question?
    Contact us for prompt assistance and solutions.

    CONTACT US +902127020000

    Latest News

    View all

    Eurolab Successfully Renews ISO 17025 Accreditation

    Read More

    Expanded Cosmetic Safety Testing Portfolio Now Available at Eurolab

    Read More

    Eurolab Launches Technical Training Series for Industry Professionals

    Read More

    JOIN US
    Want to make a difference?

    Careers