This review summarizes practical strategies to reduce ochratoxin A (OTA) in foods for human consumption. OTA is a potent nephrotoxin and potential carcinogen, commonly found in agricultural crops and processed foods worldwide. Due to its long half-life (about 35 days) and high toxicity, effective management of OTA contamination during food processing is crucial for food safety. The review discusses both non-thermal and thermal food processing methods that can reduce OTA levels, as well as additional strategies such as the use of baking soda and sugars to facilitate OTA reduction. OTA is produced by fungi such as Aspergillus and Penicillium, which are widespread and can contaminate a wide range of agricultural commodities. OTA is stable under heat and can persist in various foods, including cereal grains, coffee, wine, and infant formula. The review highlights the importance of reducing OTA levels during food processing to prevent its accumulation in the body and minimize health risks. Non-thermal methods such as physical separation, cleaning, and milling can reduce OTA levels by removing contaminated parts or redistributing toxins in certain fractions. Fermentation and brewing processes may also reduce OTA, although the effectiveness varies depending on the type of processing and the initial contamination level. Thermal processing methods, including roasting, brewing, extrusion, and baking, can significantly reduce OTA levels, especially at high temperatures. However, the effectiveness of these methods depends on factors such as temperature, time, and moisture content. The review also discusses the use of food additives, such as baking soda, to enhance OTA reduction. Baking soda can increase OTA degradation during thermal processing, particularly when used in combination with high temperatures. The addition of baking soda during processing can lead to significant reductions in OTA levels in various food products, including oat-based and rice-based porridges. Overall, the review emphasizes the importance of implementing practical strategies to reduce OTA in food products, ensuring the safety of foods destined for human consumption. These strategies include optimizing food processing conditions, using appropriate additives, and employing effective thermal and non-thermal methods to minimize OTA contamination.This review summarizes practical strategies to reduce ochratoxin A (OTA) in foods for human consumption. OTA is a potent nephrotoxin and potential carcinogen, commonly found in agricultural crops and processed foods worldwide. Due to its long half-life (about 35 days) and high toxicity, effective management of OTA contamination during food processing is crucial for food safety. The review discusses both non-thermal and thermal food processing methods that can reduce OTA levels, as well as additional strategies such as the use of baking soda and sugars to facilitate OTA reduction. OTA is produced by fungi such as Aspergillus and Penicillium, which are widespread and can contaminate a wide range of agricultural commodities. OTA is stable under heat and can persist in various foods, including cereal grains, coffee, wine, and infant formula. The review highlights the importance of reducing OTA levels during food processing to prevent its accumulation in the body and minimize health risks. Non-thermal methods such as physical separation, cleaning, and milling can reduce OTA levels by removing contaminated parts or redistributing toxins in certain fractions. Fermentation and brewing processes may also reduce OTA, although the effectiveness varies depending on the type of processing and the initial contamination level. Thermal processing methods, including roasting, brewing, extrusion, and baking, can significantly reduce OTA levels, especially at high temperatures. However, the effectiveness of these methods depends on factors such as temperature, time, and moisture content. The review also discusses the use of food additives, such as baking soda, to enhance OTA reduction. Baking soda can increase OTA degradation during thermal processing, particularly when used in combination with high temperatures. The addition of baking soda during processing can lead to significant reductions in OTA levels in various food products, including oat-based and rice-based porridges. Overall, the review emphasizes the importance of implementing practical strategies to reduce OTA in food products, ensuring the safety of foods destined for human consumption. These strategies include optimizing food processing conditions, using appropriate additives, and employing effective thermal and non-thermal methods to minimize OTA contamination.