Aflatoxins are a group of toxic compounds produced by certain moulds, primarily Aspergillus flavus and Aspergillus parasiticus, under specific conditions of humidity and temperature during the storage of cereal grains and oilseeds. Their relevance in the context of food safety and public health is critical, as aflatoxins can lead to severe health issues such as liver damage and cancer, and cooking does not eliminate these toxins due to their chemical stability. Understanding the conditions that promote mould growth and aflatoxin production is essential for developing effective food storage and safety practices, which aligns with the UPSC focus on societal issues and health in agricultural contexts.