“…From the viewpoint of human health, in particular food is a very suitable and potentially high-risk substrate for the colonisation, growth, and reproduction of toxigenic micromycetes and, consequently, for the production of mycotoxins. Aflatoxins are secondary metabolites produced especially by A. parasiticus and A. flavus (Bennett & Papa 1988;Mayer et al 2003) strains, and also by A. nomius and A. tamarii (Goto et al 1996). They can be found in various kinds of food and feedstuffs such as barley, wheat flour, maize, cereals (Villa & Markaki 2009), rice, beans, nuts and nut products, spices, and beer (Yang et al 2004).…”