Vegetable products are usually contaminated with mycotoxins occurs, during the vegetation period when the toxins begin to grow on plants, during products storage and, occasionally during the processing of grain and oil-bearing crops. A set of techniques is used in each of these stages to preclude or limit the formation of microorganisms and, hence, to reduce the danger of mycotoxins accumulation. Special preventive measures have been developed and adopted in the past few years. These include the treatment of humid grain with ammonia or low molecular fatty acids. Besides, there is a possibility of natural decomposition of some mycotoxins during storage.