Abstract:
There are five major groups of mycotoxins which can occur in grains: Aflatoxin, fumonisin, deoxynivalenol (DON), ochratoxin (OT), and zearalenone (ZEN). Their occurrence may start in the field, harvesting, handling, storage, and processing. DON, ZEN, and fumonisins may start to cause the grains at the
field/or pre-harvest while aflatoxin and OT are mostly occurring during storage due to improper postharvest handling. Most of the grains susceptible to mycotoxins such as maize, peanut/groundnut, sorghum, millet, wheat, and rice were reviewed. The main postharvest factors for the cause of grain
mycotoxin contamination are mechanical injury, insect infestation, time of harvesting, drying method,
types of storage structure and conditions, handling and processing. Temperature, moisture and humidity
are the main factors for the growth and development of mycotoxins. Developing countries especially
African are more vulnerable for the causes due to lack of well-established infrastructures, regulations,
and standards. Postharvest mitigation strategies are an important and cost-effective method to control
the cause. The core grain postharvest interventions used as mitigating strategies of mycotoxin includes
rapid and proper drying, postharvest insect control, proper transportation and packaging, good storage
conditions, use of natural and chemical agents and irradiation. Grain processing such as sorting, cleaning,
milling, fermentation, baking, roasting, flaking, nixtamalization and extrusion cooking are also reported
to reduce mycotoxin concentration. In general, system approach to good manufacturing practice and
HACCP based implementation are important to mitigate mycotoxins in grains
