Principles of Mycotoxins Formation in Grain and Feeds under Natural Conditions

The development of toxicogenic fungi and the formation of mycotoxins on vegetable products under natural conditions is governed by a number of external and internal factors. These may be subdivided into three groups: physical, chemical and biological. Jarvis B. (1971) has summarized these factors in relation to aflatoxins; however, the same factors also determine the biosynthesis of most known mycotoxins.