ABSTRACT
Mycotoxins make up a heterogeneous group of secondary metabolites elaborated by fungi during their development. About 30 molecules are of real concern for human and animal health [1]. They can be found as natural contaminants in many vegetal foods or feeds, mainly cereals, but also in fruits, nuts, grains and forage, as well as in compound foods intended for human or animal consumption. The most important mycotoxins are produced by molds belonging to the Aspergillus, Penicillium, and Fusarium genera (Table 1.1) [2-4].
