IntroductionMycotoxins are the toxic metabolites of fungi; they are associated with significant damage to organ systems. The harmful effects of mycotoxins include suppression of immunity, hepatotoxicity, carcinogenicity, nephrotoxicity, and neurotoxicity (1). Major mycotoxins threatening the public health are aflatoxins (AFs), ochratoxins (OTs), and fumonisins (2). AFs are considered to be the most toxic and carcinogenic mycotoxins that pose a risk to both animals and humans (3). AFs are produced by fungi of the genera Aspergillus and Penicillium (such as A. flavus, A. parasiticus, and P. puberulum). Some major members of AFs include AFB1 (the most potent member), AFB2, AFG1, and AFG2. Depending on the sensitivity of the animal and the amount of the received toxins, AFs can lead to acute, subacute, and chronic poisoning. A small amount of toxins in the animal feed can reduce the growth rate and the feed consumption ratio, thus decreasing the number of animal products and carcass quality, and causing immune system suppression in animals (4). OTs are a group of mycotoxins produced by A. ochraceus (also known as A. alutaceus) and Penicillium viridicatum. The most important members of this group are OTA, OTB, OTC, the methyl ester of OTA, and the ethyl ester of OTB. Of these, OTA is the most common pollutant found in feed and feed ingredients. OTA is very resistant to heat and affects protein, DNA, and RNA synthesis in the body (2-4). Fumonisins, which are synthesized by fungi of the genus Fusarium, have been reported to have negative effects on lipid metabolism (5). Fumonisins also have hazardous effects on the liver, cardiovascular system, kidneys, and embryos, as well as teratogenic effects. The ingestion of fumonisin-contaminated corn may even lead to cancer in humans (6).Seasonal changes and climate variations can have an impact on food safety hazards at various stages of the food chain, from primary production to consumption. Most scientists accept the influence of weather on AF contamination. Appropriate temperature and water activity are critical for the production of mycotoxins and mycotoxin producing fungi. In general, if the temperature increases in cool or temperate climates, AF contamination becomes more problematic. In areas where storage facilities are controlled, it is possible to prevent postharvest contamination problems; however, this increases the cost and causes economic loss (5,7).