Mycotoxins are a natural part of our ecosystem. They’re also invisible, potentially lethal, and hard to eliminate. These naturally occurring contaminants are produced by soil-borne molds that can infect field, tree or vine grown crops. Crops exposed to environmental stressors before harvest or to conditions conducive to mold growth during storage are particularly vulnerable to mycotoxin contamination. Processing often fails to reduce contamination levels and, in some cases, can even increase the concentration of mycotoxins in finished products. These facts have conspired to create a pervasive and enduring threat to human and animal health, agricultural productivity, and economic progress in every corner of the globe.