Mouldy grain presents a serious health hazard to anyone moving or handling it as it can contain mycotoxins.
These are toxic chemicals produced by fungi that are a risk to human and animal health.
Mycotoxins can be formed in both the field and in storage and in damp seasons it is difficult to prevent them occurring.
There are a number of factors that affect mycotoxin levels, including field (previous crop, cultivation used and local climate), harvest (weather and date) and post harvest conditions.
Careful drying and good storage management minimises post-harvest mycotoxin production. Mycotoxins are one of many reasons that damp spots in stored grain should be monitored and resolved.
Further information on mycotoxins is available on HGCA Website