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Mold growth and production of toxins, e.g., aflatoxin and mycotoxins, have been reported in dry beans (Beuchat and Lechowich 1970; Mislivec et al. 1975; Lutfullah and Hussain 2012; Santos and Furlong 2021). Generally, fungal toxins are not a major food safety issue if dry beans are stored at appropriate temperatures and humidity levels. However, Santos and Furlong (2021) reported that the incidence of biological contaminants in dry beans and other pulses presents a potential food safety challenge since these contaminants can affect quality at different points in the production and marketing chain. Their presence can have severe impact on consumers’ health, either by a direct toxic effect or by effecting nutritional deficiencies due to toxicity. Therefore, such food safety risks should be carefully estimated, and appropriate steps should be taken to eliminate or minimize such risks during storage and handling of dry beans.

The federal standards for handling of food grade materials mandate segregation and security of product ingredients. It is particularly important to maintain strict segregation of beans from known food allergens (especially soybean, wheat, peanuts, and other nuts). The FDA requires mandatory labeling of foods containing allergen (FDA 2004). Shipment of foods that are inadequately labeled is the primary reason for product recalls. Thus, cross‐contamination of beans with any allergens is a major issue under the FDA guidelines and warrants strict controls.