Mould Toxins Detected in 40% of Regular Coffee? MHLW Survey Data and an Unexpected Pitfall After Opening
I'm Kamei, the owner of Mold-Free Coffee.
1. Introduction
Shocking data, impossible for coffee lovers to overlook, has been revealed in a research report by the Ministry of Health, Labour and Welfare. Specifically, a certain mold toxin was detected in 40% of the regular coffee we drink daily.
On the other hand, if instant coffee, which showed 0% in the survey, seems safe, a unique risk is actually hidden "after opening." We will explain the reality of mold toxins and the knowledge needed to drink coffee safely to the very last drop.
2. The Reality of "Regular Coffee and Mold Toxins" Revealed by the Ministry of Health, Labour and Welfare Survey
In the 2020 "Survey on the Contamination Status of Mold Toxins (Health and Labour Sciences Research Grant)," commercially available coffee was also subjected to rigorous testing.
As a result, the following figures were shown for regular coffee:
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Survey item: BEA (beauvericin = mycotoxin) mold toxin
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Positive rate for regular coffee: 40.0%
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Positive rate for instant coffee: 0%
The fact that mold toxins were detected in 4 out of 10 samples of regular coffee highlights the importance of quality control at the raw bean stage.
3. Caution! Instant Coffee is Dangerous "After Opening"
Although instant coffee showed a "0% positive rate" in the survey data, this refers only to "unopened products." In reality, instant coffee has a unique risk after opening.
Instant coffee is porous (has tiny holes) to make it easily soluble in water, and it is characterized by its high hygroscopicity.
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Using a wet spoon
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Forgetting to close the lid
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Condensation due to temperature changes
If instant coffee absorbs moisture due to these factors, it can cause mold to grow inside the jar. Even if there are no mold toxins during manufacturing, there is a possibility of mold risk later depending on storage conditions at home.
4. "Coffee Selection and Storage Methods" to Minimize the Risk of Mold Toxins
To ensure the safety of the coffee you drink daily, keep the following points in mind:
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Regular coffee: Purchase from a trustworthy shop that conducts mold toxin inspections and strict quality control at the raw bean stage.
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Instant coffee: After opening, completely block out moisture and consume as quickly as possible. Be careful of condensation caused by taking it in and out of the refrigerator.
5. Conclusion
This official survey data highlighted the difficulty of quality control in regular coffee. At the same time, even with instant coffee, risks arise depending on how it's handled after opening.
Having the discernment to choose "mold-free coffee" and paying attention to storage after it reaches your hands. Both of these are essential for a healthy coffee life.
