2.9. Mycotoxins, including Ochratoxin A (OTA)

Mycotoxins are a group of naturally occurring toxic chemicals produced by certain moulds (fungi) which affect a number of food crops and commodities. 

For cocoa, the most important mycotoxin is ochratoxin A (OTA) produced by Aspergillus moulds, though aflatoxins and some other mycotoxins have also been detected. 

Following the EFSA risk assessment of OTA in 2020 which took into account new scientific evidence, the EU has revised its legislation for maximum levels of OTA in foodstuffs and established a new maximum level for cocoa powder (Table 3) and a review of maximum limits for other mycotoxins, including aflatoxins [1] is expected in 2023.

It is important that measures are taken to minimise the formation of OTA during post-harvest processing, storage and transportation. Furthermore, it is important that de-shelling of the cocoa beans is carried out carefully since most of the mycotoxin is found on the outside of the bean. 

Further information and recommendations on good practices is provided in the Codex Code of Practice for the prevention and reduction of Ochratoxin A contamination in cocoa (CAC-CXC72, 2013)

Table 3.

EU Maximum Limit for Ochratoxin A (OTA) in Cocoa Powder 
Commission Regulation (EU) 2023/915