Discussion
Mycotoxin formation in stored produce is favoured by
Answer: C
Correct answer: warm, damp and humid conditions
Toxigenic moulds need moisture and warmth to grow, and mycotoxin production generally requires conditions even more favourable than growth itself. This is why drying grain promptly to a safe moisture content and keeping stores cool and ventilated is the whole of mycotoxin control - the toxins are heat-stable and cannot be removed once formed.
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