You are assuming the process is always done with no cross contamination or commingling in shared space after this process is done. Considering most coffee is processed in poor countries do you think they are vigilant about maintaining and absorbing the cost of doing it 100% of the time?

Same as the citric acid problem I have. Supposedly it is filtered but turns out that is not always the case often enough that I find it is better to just avoid it altogether rather than feel bad all day.