**1. Introduction**

Food contamination refers to the ways that food has been depraved biologically, physically, or chemically. The contaminant could inter the food unintentionally pending agricultural production, environment, storage, transportation, sale and processing. In general, two sources of contamination are outside sources and formation in food that refer to primary and secondary contamination respectively [1]. The main criteria for contamination judgment could be potential risk and the effect it has on human health. In this regard, mycotoxins and other microbial toxins, toxic elements, radioactive isotopes, nitroso compound, polycyclic hydrocarbon aromatic, halogen containing organic compounds, pesticides residues, veterinary drug residues, etc., are major critical food contaminants [2].

Mycotoxins produced by filamentous microfungi that can cause many diseases in vertebrate animals via ingestion, absorbtion (through the skin) and inhalation routes. Mycotoxins have been found in a variety of food commodities due to the mycotoxin producer fungus are able to grow on a vast range of foods. The most pronounced contamination has been initiated from the agricultural fields during several harvesting stages including preharvest, harvest, and postharvest. Mycotoxin contaminations finally continue to the consumer table. Poor management in all stages not only can lead to rapid deterioration in nutritional value but also provides proper condition for fungal growth and also mycotoxin production. The most efficient way to control food contaminants is the implementation of Good Manufacturing Practices (GMPs) and Hazard Analysis and Critical Control Point (HACCP) that will help prevent hazards in life [3]. New approaches are based on identification of critical control point in production/processing of food that obtain

**4**

*Mycotoxins and Food Safety*

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optimum condition for mycotoxin production. To minimize and control mycotoxins in food chain all environmental and climate factors must be assessed.

This chapter will review a summary of food contamination types including biological, chemical, physical and cross contamination. We will also discuss mycotoxin contamination problems regarding the main stages of food production chain.
