evidence: The effects of some food-borne mycotoxins are acute with symptoms of severe illness appearing quickly after consumption of food products contaminated with mycotoxins. Other mycotoxins occurring in food have been linked to long-term effects on health, including the induction of cancers and immune deficiency. Of the several hundred mycotoxins identified so far, about a dozen have gained the most attention due to their severe effects on human health and their occurrences in food. Aflatoxins are amongst the most poisonous mycotoxins and are produced by certain moulds (Aspergillus flavus and Aspergillus parasiticus) which grow in soil, decaying vegetation, hay, and grains. Crops that are frequently affected by Aspergillus spp. include cereals (corn, sorghum, wheat and rice), oilseeds (soybean, peanut, sunflower and cotton seeds), spices (chili peppers, black pepper, coriander, turmeric and ginger) and tree nuts (pistachio, almond, walnut, coconut and Brazil nut). The toxins can also be found in the milk of animals that are fed contaminated feed, in the form of aflatoxin M1. Large doses of aflatoxins can lead to acute poisoning (aflatoxicosis) and can be life threatening, usually through damage to the liver. Aflatoxins have also been shown to be genotoxic, meaning they can damage DNA and cause cancer in animal species. There is also evidence that they can cause liver cancer in humans.