Introduction

Abstract

Mycotoxins are chemically and biologically active secondary metabolites from several families of saprophytic and plant pathogenic moulds such as Fusarium, Aspergillus, Penicillium, Alternaria, and Claviceps spp. that grow on cereals, nuts, beans and many other agricultural crops including many fruit crops (Cullen and Newberne 1994). Mycotoxin residues in animal tissues, e.g. kidneys, and animal products, e.g. eggs, milk and dairy products can occur after ingestion of contaminated feeds by animals. Mycotoxin contamination of agricultural commodities occurs as a result of environmental conditions in the field as well as improper harvesting, storage, and processing operations. Crops grown and handled under warm and moist weather of tropical and subtropical countries are more prone to mycotoxin contamination than those in temperate regions, although certain fungi (e.g., Fusarium spp.) do grow at low temperature and produce toxins (e.g., trichothecenes).