Abstract
Mycotoxins are toxic substances produced by fungi (Eumycetes). The list of mycotoxins and mycotoxin-producing: moulds is quite long (FAO, 1978a). Mycotoxins come into the picture on the negative side of food availability and consumption. Probably no edible substances can be regarded as absolutely safe from possible mycotoxin contamination. Mycotoxins are now recognized as being a major contaminant of foods and feeds, mainly staple cereals and oilseeds. Mycotoxin production can occur throughout the food chain, in the field, during harvest, processing, storage, transport and consumption (FAO. 1979a). The production of mycotoxins by fungi is influenced by different ecological factors such as temperature, moisture and substrate.
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