To what extent can ochratoxin A (OTA) be eliminated through the coffee roasting process?

Ochratoxin A (OTA) is a mycotoxin that can be found in coffee beans and is a concern due to its potential health effects. The coffee roasting process does not completely eliminate OTA, as studies have shown that while roasting can reduce its concentration significantly, some level of OTA may still persist in the finished product. This is due to the stability of the toxin under the high-temperature conditions used during roasting, which means that even with well-controlled roasting practices, complete elimination is not feasible.

The presence of OTA in roasted coffee is an important consideration for health and safety standards in coffee production and consumption. Therefore, while roasting can mitigate the levels of OTA, it does not completely eradicate it from the coffee, making the assertion that it is not eliminated accurate.