Skip to main content
Food Standards Australia New Zealand Logo

Survey of chemical contaminants and residues in espresso, instant and ground coffee

Survey of chemical contaminants and residues in espresso, instant and ground coffee

In Australia, existing data on chemical contaminants and residues in coffee is limited. In order to gather more data, FSANZ undertook a survey of chemical contaminants and residues in a variety of coffee types available in Australia.

The survey looked for 133 chemical contaminants, including metals (e.g. aluminium and zinc), pesticide residues, ochratoxin A, acrylamide, furan and polycyclic aromatic hydrocarbons (PAHs).

A total of 164 samples of coffee available from food service and retail outlets in Melbourne and Sydney, were analysed in a total of 41 composite samples of coffee. The coffee types included were: cappuccino, latte, flat white, long black, short black, mocha, instant and ground (plunger) coffee (with and without milk).

The results of the survey revealed no detectable levels of pesticides, PAHs, beryllium, mercury and ochratoxin A, in any of the samples analysed. The survey did identify low levels of metal contaminants, furan and acrylamide in some of the coffee types analysed.

For the chemicals detected, the overall concentration levels in the various coffee types are generally considered to be low and are consistent with levels reported in national and international studies.

FSANZ will further investigate some of these contaminants in the 23rd Australian Total Diet Study (ATDS). This study will include a dietary exposure assessment for some of the contaminants in a range of foods, including espresso and instant coffee, consumed as part of the normal diet. It is anticipated that instant and espresso coffee are likely to be very small contributors to dietary exposure.

Survey of chemical contaminants and residues in espresso, instant and ground coffee

Print

Return to top