Grain is stored in large amounts after being harvested. In poor countries, the methods of storage are generally defective. This could cause grain to get exposed to moisture or air, encouraging the rapid growth of microbes. Conditions also have to be kept cool, as in warm and damp situations, microbes can multiply up to 2 million in 7-8 hours. To prevent contaminants from affecting food while being kept in storage, grains are sun-dried before they are introduced in the silos or other containers. This does not have any relation with the condition of the container.
The aim of proper storage of food is to ensure that food which reaches either the consumer or a preservation plant is still in edible form. The product must be clean, without microbial growth, insect infestation or exposure to moisture which may cause other problems later. Food quality should not be affected; the nutritive value of the item must not be degraded.
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