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Grain is kept below a defined moisture content in store in order to

  • A.stop the grain from germinating in the sack
  • B.reduce the weight that must be transported
  • C.improve the colour of the finished flour
  • D.prevent mould growth and toxin formation

Answer: D

Moulds need free water, and warm damp conditions are exactly what favour both their growth and the formation of mycotoxins. Drying before storage is therefore the single most effective control against aflatoxin and its relatives.

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