
Keywords: Mycotoxin; Coffee; Risk assessment; Brewing process; 15-aDON; 15-acetyldeoxynivalenol; 3-aDON; 3-acetyldeoxynivalenol; AFB1; aflatoxin B1; AFB2; aflatoxin B2; AFG1; aflatoxin G1; AFG2; aflatoxin G2; AFs; aflatoxins; BEA; beauvericin; DAS; diacetoxyscirpen