Does OTA survive cooking, baking and other food processing?
The effects of heating and cooking processes on OTA contamination have been found to vary greatly. In some studies, OTA has broken down from heating and cooking, but in other studies OTA remained in the final baked or cooked products. The most variable results come from studies of coffee roasting in which remaining OTA levels range from 0-100%, depending on roasting conditions, contamination levels and measurement methods used. Scientists are working to better understand the conditions under which OTA degrades or remains intact throughout food processing. Who is exposed to OTA and how is exposure measured? Many people around the world are exposed to OTA and many more have the potential to be exposed. The wide dispersal of food made possible by modern transportation and trade makes exposure more likely. It is not possible to know with certainty whether a population or an individual has been exposed without confirming exposure using one or more methods. It is possible to verify exposure
