Mycotoxins are secondary metabolites synthesized by an array of fungal genera, usually

Fusarium

,

Penicillium

and

Aspergillus.

. Many types of different food products can be contaminated, even in different phases from the field to processing and storage. Plants are commonly considered the main hosts of fungal growth, with consequent mycotoxin contamination while food of animal origin may contain mycotoxins because of animal feeding with contaminated products. Ergot alkaloids (EAs) are mycotoxins produced by a wide range of mycotoxigenic fungi mainly in the genus Claviceps, causing severe health problems both in humans and animals. Rye, barley, wheat, millet, oats, and triticale are the main cereal crops affected by EAs. As cereals and cereal based foods are an important category of food in human nutrition and health, continuous monitoring is required at all stages of their production in order to avoid contamination by mycotoxins. The main aim of this work is to describe the occurrence, toxicity, and control strategies of major ergot alkaloids in cereal and cereal based foods.