The 2026 Society's Toxicity Problem The Society of Toxicology has been at the forefront of studying and mitigating chemical hazards for decades.
However, a disturbing trend has emerged: an increasing tolerance among some professionals for certain toxins in food and beverages – particularly coffee.
One key area where toxicity seems to be tolerated is with regards to mycotoxins in coffee beans. Mycotoxins are toxic compounds produced by fungi that can infect crops during growing or storage.