ABSTRACT
Mycotoxins are secondary metabolites and represent a diverse group of chemical substances produced by fungi, which come from the Greek word “Mykes” and Latin “Toxicum.” More than 400 mycotoxins have been identied. Cereals and the other crops are susceptible to fungal attacks and may be contaminated by mycotoxins, either in the eld or during transportation, storage, and processing. Cereal is usually contaminated by mycotoxins including aatoxins (AFs), ochratoxin, zearalenone, fumonisins, deoxynivalenol (DON), T-2 toxin, sterigmatocystin, cyclopiazonic acid, ergot alkaloids, and patulin and tenuazonic acid.
