Zea mays L. is mentioned as the cereal of the future because of its nutritious qualities and the use of its products and byproducts. The majority of farmers in tropical and subtropical countries require accurate knowledge, tools, and drying techniques for maize grains since a significant portion of the grain is harvested and stored in hot, muggy circumstances. As a result, the maize is stored while still somewhat damp and warm; warmth and high moisture content can cause the grains to deteriorate quickly and promote the growth of bacteria, fungi, and insects inside the grains. The most widespread type of contamination in stored grains is fungus, which manifests as mold or caking on the affected grain or ear. The grain’s color, vitality, and nutritional content all decrease. The greatest dreaded by-product of fungal assault is the development of deadly substances-mycotoxins. Aspergillus, Penicillium, Fusarium, and a few xerophytic species are the fungal genera that are frequently discovered in preserved maize grains. Some of them are accused of producing toxins. The moist material of the grains that are being stored may have an impact on the growth of these fungus. Insect and mite movement, temperature, storage duration, and the level of fungal contamination prior to storage all promote the spread of fungus. While Aspergillus flavus may be a food contaminant and create aflatoxin, Fusarium attacks over 50% of maize grain before to harvest and produces mycotoxin. Insects, microbes, and climatic conditions [such as temperature and relative humidity] should all be avoided when storing high-quality maize.