Improper handling and storage of cereal grains and oilseeds result in the production of toxins known as aflatoxins which are not generally destroyed by normal cooking process. Aflatoxins are produced by

Aflatoxins are a group of naturally occurring toxic secondary metabolites known as mycotoxins. They are primarily produced by certain species of filamentous fungi, commonly referred to as moulds, specifically within the genus Aspergillus [1]. The most significant producers are Aspergillus flavus and Aspergillus parasiticus [4]. These moulds thrive in warm, humid conditions and frequently contaminate agricultural commodities such as cereal grains (maize, rice), oilseeds (groundnuts, soybeans), and tree nuts during growth, harvest, or improper storage [3]. Inadequate drying and poor ventilation during storage contribute significantly to their formation. Aflatoxins are highly stable and are not generally destroyed by normal cooking processes or heat treatments [2]. Because they are produced by fungal strains rather than bacteria, protozoa, or viruses, they are classified as fungal toxins [4].

Sources

1. [1] https://pmc.ncbi.nlm.nih.gov/articles/PMC9147583/
2. [4] https://pmc.ncbi.nlm.nih.gov/articles/PMC10467131/
3. [2] https://pmc.ncbi.nlm.nih.gov/articles/PMC9609140/
4. [3] https://www.sciencedirect.com/science/article/pii/S0956713523000877