Mycotoxins are toxic secondary metabolites which can contaminate a wide variety of foodstuffs. These are produced by several fungi species but most common are Penicillium, Fusarium and Aspergillus [1]. These fungi can grow on agricultural commodities both at harvesting stage as well as post-harvesting stage and on processed foods also [2]. In addition to it, ability to withstand high temperature (170°C to 350°C) has increased the probability of its occurrence even in cooked food [3]. The presence of mycotoxins in foods may cause a serious threat to animal and human health. These mycotoxins are carcinogenic, mutagenic, hepatotoxic and may result in kidney and liver disease [4]. There are about 300 known mycotoxins in nature. Mycotoxins are further classified as aflatoxins, trichothecenes, tremorgenic, zearalenone etc.

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