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Can the growth of moulds that produce mycotoxins be prevented?

There are several ways to help destroy moulds that may be present on raw ingredients and to help prevent them developing on food products.
Stringent measures are taken during food storage and processing, to help prevent the growth of moulds. Storage conditions are particularly important. Moulds need suitable combinations of water, nutrients, temperatures and acidity to grow and multiply. Their growth can be prevented by controlling these and other factors. For example, heating for a sufficient period of time kills moulds so many food processing techniques including pasteurisation and canning help to remove any moulds that may be present. Drying food removes the moisture needed for moulds to grow while, reducing the storage temperature or making the product more acid helps to prevent mould growth.