Mycotoxin is a general term for a poison produced by a fungus and can be toxic when inhaled, absorbed through the skin, or consumed at very low concentration levels. Corn and small grain cereals are especially prone to mycotoxin accumulation in their seed tissue. In the past, it was believed that the fungus affected grain only during the postharvest stage, particularly when grain was stored under suboptimal conditions (hot and humid/moist). Although these factors can promote fungal growth in storage, this occurs during the growing season as well. In the field, mycotoxin outbreaks are seasonal, and will occur under favorable weather conditions for disease development. Bird and insect damage can also increase the risk for mycotoxin contamination. In addition to mycotoxin contamination of grain crops, mycotoxigenic fungi cause ear rots and stalk rots in corn. Some corn fields in SWNY are beginning to lodge due to stalk rots. Photos were sent to Dr. Gary Bergstrom, Field Crops Plant Pathologist at Cornell University, and it was confirmed that we are experiencing stalk rot damage in corn fields throughout the state. "It is believed that drought stress was a likely contributor this year," says Bergstrom. To help reduce the risk of late-season corn disease and mycotoxin accumulation, here are a few practices to consider: plant locally adapted corn hybrids, avoid corn-after-corn rotations, apply appropriate amounts of fertilizer, and plan ahead. An article written by Dr. Bergstrom, provides detailed information about mycotoxins of corn in the Northeast. Contact Josh Putman if you are experiencing lodged corn.