Five keys to prevention and control of mycotoxins in grains: A proposal.

Grains (cereals and legumes) contribute significantly to in achieving food and nutritional security. However, these commodities are susceptible to fungal contamination, accompanied by the production of toxic secondary metabolites known as mycotoxins. Despite existence of extensive literature concerning prevention and control of mycotoxin contamination in these commodities, its packaging into guidelines or advice remains complex for non-scientists to comprehend thus restricting effective implementation of these measures. In an effort to ease comprehension and implementation of the mycotoxin prevention and control in grains, this paper synthesizes literature on the subject and proposes a framework of five keys with: (1) Recommendations (what); (2) Actionable steps/instructions to achieve recommendations (how) and, (3) Reasoning behind the recommendations (why). This concept of the five keys was originally written from a developing country perspective. However, most of these measures could also be applicable in a global context. • Sustain plant's vigour and health. • Reduce toxigenic fungal population in growing plants and in storage. • Rapidly reduce moisture content of grains and avoid rehydration. • Safeguard husks/hulls or pericarp/testa. • Clean and remove mycotoxin high risk components. [ABSTRACT FROM AUTHOR]