These are being reduced and removed. Organisations like the Meat and Livestock Commission are actively pursuing effective alternatives to help growing animals maintain their resistance to disease. Natural Toxicants These are poisonous substances which occur naturally in a wide variety of foods. A few naturally occurring toxicants have been linked to harmful effects when foods containing very small quantities are eaten over a long period. It is important that potatoes are grown 'earthed-up', so exposure to light is minimised, and stored in dark, cool, dry conditions whilst awaiting processing, at retail, and in the home.
Aflatoxins are a group of toxicants formed by moulds in improperly stored nuts, grain etc.
By limiting the levels of aflatoxins in animal feeds, the levels in milk and milk products are also minimised. Mouldy or damaged apples may contain a mycotoxin called patulin. Which is why processors have been advised NOT to use mouldy apples in juice production. Pesticides are widely used all over the world. In agriculture they have helped to increase yields and protect crops both in developed and developing countries.