Re: USDA Mycotoxins/Fungus in grains, corn, etc

Did you catch it?

The Wikipedia article suggests 'improper storage' is a culprit, in at least one toxin.

"Human exposure occurs mainly through consumption of improperly stored food products."


We ship all kinds of foods...in fact, ALL of our foods, I believe.

AND, only the perishables are necessarily time-sensitive...though there are procedures to extend the shelf-life of those, too. Witness in-store 'ripening' of produced picked green.

Green bananas are ripened with gas. Probably it is a gas found naturally, but it is still 'contol' of the shelf-life of a food.

Nuts, may be handled in such a way as to sell them a long time after they were grown...and there are several ways they are kept.

Butter may be kept in storage.


Basic rule of thumb is...

...If the whole crop is not sold to the end-user today, how may an item be kept to be sold as 'fresh', or 'suitable', tomorrow?


We have no idea how important, or how big is this question.


It is best to grow and preserve our own, in my opinion.

And then there are things to learn about those endeavors...things our ancient ancestors knew, but we have forgotten.

Good discussion.

Fledgling