“…Improper storage of cereal products, including corn groats, may lead to the formation of mycotoxins in food, which have an adverse effect on the consumer's organism. The main toxins produced by pathogens are zearalenone (with estrogenic activity; produced by Fusarium) [3], aflatoxins (produced by Aspergillus flavus; they may appear already during vegetation in the field, but their highest concentration is associated with improper storage of the materials [4][5][6]), fumonisins (with carcinogenic activity; produced by Fusarium) [7,8], and ochratoxin A (produced by Penicilium verrucosum in improper drying and storage conditions [9,10].…”