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Environmental factors such as soil moisture and temperature create the conditions under which Aspergillus can grow and produce toxins on crops or food. Animals and humans are exposed to aflatoxins through consumption of contaminated products such as meat,14 dairy products (e.g. milk, cheese, and yogurt), 15 or eggs16 . Infants can be exposed to aflatoxins through breast milk or in utero.17  Agricultural practices may contribute to the growth of Aspergillus  through poor land management and crop storage practices.11