There is a large diverse population of yeasts and molds that can grow on foods. They can be found on crops (grains, nuts, beans, and fruits) prior to harvest and during storage. In addition, they can be found in processed food products. In general, yeasts and molds are considered to be spoilage organisms. Some yeasts and molds, however, are a public health concern due to their production of mycotoxins, which are not destroyed during food processing or cooking.8