Mycotoxins are potentially toxic secondary metabolitesproduced by different species of fungi. The main relevantspecies occurring on cereals are Penicillium sp., Fusariumsp. and Aspergillus sp. The fungal contamination caneither occur on the field or during storage. Estimationsare given that approximately 25% of all crops arecontaminated with mycotoxins. The type and amount ofcontamination varies with climate conditions. As thecontamination can result in serious health issues, mycotoxinanalysis is an important part of routine foodcontrol.1, 2