Improper handling and storage of cereal grains and oilseeds result in the production of toxins known as aflatoxins which are not generally destroyed by the normal cooking process. Aflatoxins are produced by:
Answer & explanation
Answer: (c) moulds
Aflatoxins are mycotoxins, which are poisons made by fungi. They are produced by moulds of the genus Aspergillus, mainly A. flavus and A. parasiticus. These moulds grow on grains and oilseeds that are stored damp or handled badly.
- ✓ (c) Aflatoxins are produced by the moulds Aspergillus flavus and Aspergillus parasiticus, which grow in soil, decaying vegetation, hay and grains. Contamination can happen before and after harvest. The toxins are not destroyed by normal cooking.
- ✗ (a) Bacteria can spoil stored food, but they do not make aflatoxins. A mycotoxin is, by definition, a toxin from a fungus such as a mould.
- ✗ (b) Protozoa are single-celled, animal-like organisms. Some cause diseases such as malaria and amoebiasis, but they do not produce aflatoxins.
- ✗ (d) Viruses can multiply only inside living host cells. They cannot grow on stored grain, and they do not produce aflatoxins.
Remember · Aflatoxins are mycotoxins made by Aspergillus moulds (A. flavus, A. parasiticus) on stored grains, groundnuts and spices. They damage the liver, can cause liver cancer, and survive normal cooking.
Sources
- WHO Fact Sheet: Mycotoxins ↗ “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.”
Question: UPSC Civil Services (Preliminary) 2013, General Studies Paper I. Explanation: Minimalist IAS, checked 25 Oct 2026 (how we verify). ·
