ABSTRACT
In recent years, the occurrence of mycotoxins is increasing in food and feed, especially because of new technologies such as the production of bioethanol and biodiesel and the increasing availability of new by-products suitable for inclusion in animal feeds from these technical processes. For example, distillers dried grains are known to contain unexpected high concentrations of mycotoxins (EFSA, 2012). Climate change trends could affect fungal infection of crops and the degree of mycotoxin production particularly resulting in higher preharvest levels of mycotoxins. This poses both economic and health risks (Wu et al., 2011).
