such as Penicillium verrucosum and Aspergillus ochraceus that can colonize grains, cereals and a range of other food products. Of these products, grains and cereals are considered to represent 50-80% of the intake of ochratoxins. The fungi can produce ochratoxins A, B and C, but ochratoxin A is produced in the greatest quantity. While ochratoxin A can occur all along the production chain from the field to storage, it is primarily considered a storage produce ochratoxins. Also, damage to the grain by mechanical means, physical means or insects can provide a portal of entry for the fungus. Initial growth of fungi in grains can form sufficient moisture from metabolism to allow for further growth and mycotoxin formation. Because grains and cereal products represent a large portion of the human diet, several countries have established maximum levels for ochratoxin A in unprocessed cereals. The European Commission established a maximum level for ochratoxin A in raw cereals at 5.0 parts per billion. The FDA has issued no advisory levels for ochratoxin A. mycotoxins, 182 samples were tested to assess the impact of this year's conditions under which the corn was produced and stored on ochratoxin A. The testing methodology employed is described in the “Testing Analysis Methods" section.