Atanda et al Greener Journal of Agricultural Sciences Vol. 3 (2), pp.176-184, February 2013 ISSN: 2276-7770 Research Paper Manuscript Number:110112189 DOI: http://dx.doi.org/10.15580/GJAS.2013.2.110112189 Mycotoxin Management in Agriculture *1Atanda S.A., 1Pessu P.O., 1Aina J.A., 1Agoda S., 1Adekalu O.A., and 2Ihionu, G.C. 1Nigerian Stored Products Research Institute (Nspri) 34 Barikisu Iyede Street off University of Lagos Road Abule Oja Yaba Pmb12543 Lagos. 2Nigerian Stored Products Research Institute (NSPRI) Elechi Beach Road PMB5063 Port Harcourt Rivers State. *1Corresponding Author’s Email: Abimbola91 @ Yahoo. Com Abstract: This review was done to highlight the worldwide contamination of foods and feeds with mycotoxins as a significant problem. Mycotoxins are secondary metabolites of moulds that have adverse effects on humans, animals, and crops that result in illnesses and direct economic losses in crop yield and stored agricultural products. Aflatoxins, ochratoxins, trichothecenes, zearelenone, fumonisins, tremorgenic toxins, and ergot alkaloids are the mycotoxins of greatest agro-economic importance. Some moulds are capable of producing more than one mycotoxin and some mycotoxins are produced by more than one fungal species. Often more than one mycotoxin is found on a contaminated substrate. Factors influencing the presence of mycotoxins in foods or feeds include environmental conditions related to storage that can be controlled. Other extrinsic factors such as climate or intrinsic factors such as fungal strain specificity, strain variation, and instability of toxigenic properties are more difficult to control. The challenges in mycotoxin management are enormous due to the frequency, the complexity and variability in occurrence with several aspects make the management and control of mycotoxins difficult. 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