The invisible fungal mycotoxin ochratoxin-A, or OTA, can spoil grain under high moisture and temperature conditions. Though it develops exclusively in stored wheat, oats, barley and other grains, OTA is produced by Penicillium verrucosum, a naturally occurring soil fungus.

Up to half the world’s stored grains—1.6 billion tonnes—can be subject to spoilage every year. Such losses impair efforts to meet growth in global food demand. In response, two recent studies applied cutting-edge technology to better understand grain spoilage and seek solutions.