Mycotoxins are the products of the vital activity of microscopic mold fungi. All mycotoxins are characterized by one common property - the ability to destroy living cells. Mycotoxins are natural contaminants of cereal grains, legumes, sunflower seeds, all vegetables and fruits. They can be formed during the storage of feed. Food ingredients of natural origin are subject to contamination by fungi at various stages, starting from improper field cultivation and ending with mold growth during storage. Mycotoxins produced by these fungi are inactivated in the animal's body by the xenobiotic metabolism system.