A silent killer in the word: Review on Aspergillus flavus strains.

Filamentous fungi are recognized for their significance in food processing and antibiotic production, as well as their capacity to produce mycotoxins. Numerous secondary metabolites have been investigated, and their occurrence in foodstuffs, both in the field and during the storage of agricultural products, poses a substantial health risk to consumers. Several fungal species capable of producing mycotoxins have been documented.