What are common food sources of mycotoxins?

Moldy grains and peanuts are common food sources of mycotoxins due to the growth of specific molds such as Aspergillus, Fusarium, and Penicillium, which can produce toxic compounds. Mycotoxins can develop in crops during pre-harvest or post-harvest stages, particularly in conditions that promote mold growth, such as warm and humid environments. Grains like corn, wheat, and barley are particularly susceptible, and peanuts can also be affected, especially if they are harvested or stored in damp conditions. The presence of these toxic compounds poses serious health risks, making it crucial for food safety practices to ensure that such contaminated foods are identified and not consumed.

Other food sources mentioned in the options, like fresh vegetables and herbs, frozen foods and processed meats, or whole grains and honey, are not typically associated with mycotoxin contamination, as they do not provide the same conditions for mold growth or are subject to different preservation processes that limit mold development.