Improper handling and storage of cereal grains and oilseeds result in the production of toxins known as aflatoxins which are not generally destroyed by normal cooking process. Aflatoxins are produced by

Aflatoxins are a family of toxins produced by certain fungi, specifically moulds, that can contaminate food crops like cereal grains and oilseeds. These toxins are highly dangerous and can cause serious health problems, including liver cancer. Why Moulds (C) is correct: Aspergillus flavus and Aspergillus parasiticus are the primary moulds responsible for aflatoxin production. They thrive in warm, humid conditions and can infect crops before or after harvest. Why Bacteria (A) is incorrect: Bacteria generally produce different types of toxins, and aflatoxins are not bacterial in origin. Bacterial toxins often involve different mechanisms of production and are typically destroyed by cooking. Why Protozoa (B) is incorrect: Protozoa are single-celled eukaryotic organisms, and they do not produce aflatoxins. They are associated with diseases like malaria and amoebiasis, not mycotoxin contamination. Why Viruses (D) is incorrect: Viruses are infectious agents that replicate inside living cells. They do not produce aflatoxins; their pathogenic effects stem from cellular damage during replication. The question specifically mentions that aflatoxins are not destroyed by normal cooking, which is characteristic of mycotoxins – toxins produced by fungi that are heat-stable.