**6. Conclusions**

It is shown from the above studies that all the mentioned microorganisms, especially the fungi, are involved in grain contamination and subsequent mycotoxin production during storage. Mechanical damage during harvesting or processing served as an easy route via which microorganisms penetrated the endosperms of seeds, and secrete mycotoxins (aflatoxins, etc.) rendering stored grains unsafe for human consumption. The ability of AgNPs to inhibit microbial growth makes them a promising candidate for utilization in storing grains to minimize the economic losses and food poisoning caused by mycotoxins contamination. Moreover, AgNPs inhibited the synthesis of these mycotoxins by switching off molecular pathways via which they are produced, thus guaranteeing the safety of stored grains for consumption. The utilization of AgNPs could enhance shelf-life, maintain the quality and nutritional values of grains. This innovative method is safe and do not pose a threat to the consumer or the environment.
