**6.3 Harvest**

Mycotoxin production could intensify by any inconsideration in harvest level. The main strategies in harvesting are including utilization of efficient harvesting/ collecting/transportation equipment, attention to harvesting time, control of moisture and full maturity of product, inhibition of crop damages during harvesting. The delayed harvest could influence the development of mycotoxin contamination.

**11**

*Food Contamination*

*DOI: http://dx.doi.org/10.5772/intechopen.89802*

• control of date of harvest;

• control of the last irrigation;

• control of storage condition;

• control of blending of harvested products;

• control of the contact with soil/ground;

• control of harvest equipment hygiene;

• rapid dehulling of crops (if it is needed);

• rapid drying of crops (if it is needed);

• control of moisture content of product;

• control of hygienic condition in all process;

• control of time and temperature during processing;

• control of temperature and relative humidity during storage;

• control of additional water content of crops after washing;

• separation of early splitting grain;

• control of damaging of grain; and

• sorting of defectives.

**6.4 Postharvest**

listed below:

The aflatoxin incidence in maize and nuts during delayed harvest were reported in many literatures. In the harvest stage it should be avoid contacting the harvested crop with the ground in order to prevent further contamination [21]. Some of major

Mycotoxin contamination more likely could occur in the postharvest stage due to improperly handling. The high humidity during postharvest prone the dry seed to absorb moisture followed by increase in water activity that conductive to contamination. Also the combination of temperature with moisture results in the extent of mycotoxin contamination risk [21, 22]. At the postharvest stage, the observation of hygienic in all practices is necessary for safety guarantee of food products for example the use of clean transport vehicle free of any fungal growth. Consequently some tree nuts with high risk of mycotoxin contamination should be transferred to the processing plant as soon as possible after full maturity approximately within 6 h. The time of harvesting strictly have been recommended influence in mycotoxin production. Some crops when left in massive volume on the farm for a long time may present high level of mycotoxins. Some of important tips in postharvest stage in order to prevention of mycotoxins are

tips in order to prevention of mycotoxins in harvest stage are listed below:
