Mycotoxins are toxic secondary metabolites synthesized by certain filamentous fungi, notably Aspergillus, Fusarium, and Penicillium species, which commonly contaminate food commodities and animal feed. These compounds are aptly described as 'hidden' food contaminants because they are colorless, odorless, and resistant to many conventional food processing methods, allowing them to persist undetected in the food supply chain. Staple foods such as cereals, nuts, spices, dairy products, and processe
Mela Mela (Mon,) studied this question.