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Abstract
Many fungi that grow in the ingredients of which foods and feeds are made, or in the finished products, can, under suitable conditions, produce compounds that are toxic when consumed. Among the more common and widely distributed fungi capable of producing toxins are species of Aspergillus (especially A. flavus), Pencillium, and Fusarium; toxins produced by Pithomyces chartarum and Rhizoctonia leguminicola on forage are responsible for specific disease syndromes in the animals that consume the forage.
