ABSTRACT
I. INTRODUCTION Agricultural crops growing in the field are subject to invasion by many fungal species present in the soil. Under optimal conditions of temperature and moisture, some of these fungal species may infect growing plants and produce secondary toxic metabolites; these metabolites are referred to as mycotoxins. As plants mature and grain kernels develop, some fungal species may continue to proliferate and produce toxic metabolites that persist and are not eliminated or degraded during harvesting operations. If harvested grains (crops) are not stored properly, it is possible that some fungi brought in from the field on the crops may either continue to grow and produce mycotoxins, or may gradually be replaced by fungi that can proliferate under various storage conditions and produce additional mycotoxins (1). Mycotoxins can therefore enter the food supply during preharvest and postharvest periods. Small amounts of these substances may be legally permitted in foods and feeds, provided the amounts involved are not considered to be injurious to human and animal health.
