Mycotoxins are secondary products of the metabolism of fungi found in cereals, cotton seeds, soya beans. Fungi grow in grains damaged by insects or birds, in extreme weather conditions, with high humidity during storage.

The contamination of mycotoxins may be developed any time along the production, on the grains in the field, during the storage of the grain or the final product in wet conditions and with a storage temperature between 10 and 25 ºC

Mycotoxins are chemically stable and they persist for long periods of time even after fungi death. They are produced in aerobic conditions, persist in extreme conditions and they are also stable at high temperatures about 100ºC.

The clinical response to mycotoxins depends on its concentration in food, the period of feeding with the contaminated food, the presence or absence of other mycotoxins, age, breed and health status of the animals.