Often, we observe growth of molds on the food that we eat. Molds can grow on fruits, bread, cereals, old food, spices, nuts under warm and humid conditions. Molds are nothing but fungi and these molds produce and secrete toxic chemicals,

Molds can produce mycotoxins that are chemically stable toxins either before harvest or after harvest of crop, during storage, in or on the food itself often under warm, damp and humid conditions.

Aflatoxins (AF) are most poisonous toxins. These are produced by specific fungi called Aspergillus. Two species of Asptergillus A. flavus and A. prasiticus that grow in soil , hay, grains, decaying matters are responsible for aflatoxin production.