At a Glance Mold testing methods measure different things depending on the technique used Air samples reflect a moment in time, while dust samples reflect longer-term accumulation ERMI and HERTSMI scores are based on DNA analysis, not visual inspection A single number rarely tells the full story Visible moisture problems often matter more than laboratory results alone Testing can be helpful in specific situations but is not always necessary Why Mold Testing Feels So Confusing

At a Glance Mycotoxins are chemical compounds produced by certain molds during growth and storage. Coffee testing measures specific toxins, not “mold” in general. Roasting kills mold organisms but does not reliably eliminate mycotoxins. Third-party testing varies in frequency, scope, and detection limits. Moisture control and storage conditions play a larger role than marketing labels. Coffee is grown in warm, humid regions where mold can develop during harvesting, drying, an

At a Glance Grains and nuts are among the most common dietary sources of mycotoxin exposure worldwide Mycotoxins form primarily due to moisture, storage time, and handling conditions rather than food processing alone Exposure is typically low-level but repeated due to frequent consumption of staple foods Visual inspection and taste are unreliable indicators of contamination Risk varies significantly by food type, origin, and storage practices Prioritizing storage awareness an