“…About 19.5% managed to give at least miscellaneous and broader concepts as they perceive, such as mould, mould toxins/products, cancer causing toxins, diarrhoea-causing toxins, bloat-causing toxins, feed/food mould, and toxins due to rotting/spoilage/rusting. In a similar study by Jelliffe et al [ 32 ], respondents had difficulty in naming the toxins occurring in groundnuts as “aflatoxins”; instead they called them mould or bitter nuts. The important fungal toxins known to occur in foods and feeds include aflatoxins, fumonisins, trichothecenes, zearalenone, citrinin, ergot alkaloids and ochratoxins A, and patulin, aflatoxins being the most hazardous toxins [ 33 ].…”