Mycotoxins, naturally-occurring toxins found in certain food crops such as coffee, can present health risks ranging from acute poisoning to long-term immune deficiencies and deficiency. Molds and fungi often produce mycotoxins during harvesting or storage processes of beans containing mycotoxins.

As previously noted, most mycotoxins are killed off during the roasting process; however, for added assurance look for coffee with the USDA organic label; this certification ensures that it was grown without synthetic pesticides or fertilizers.

One way to help minimize mycotoxin contamination is to purchase whole beans instead of ground coffee, giving you more control over its quality and lessening chances of contamination from old or moldy beans. If possible, store your beans in one-way valve bags that allow carbon dioxide out but keep oxygen out so as to preserve freshness.

As much as possible, purchase coffee that has been certified Fair Trade or Rainforest Alliance. These third-party certifications support sustainable agriculture and fair labor practices – something which may reduce mycotoxin contamination risk.