One of the concerns associated with storing maize in hermetic bags has been the efficacy for controlling the growth of mycotoxigenic Aspergillus species and the potential for aflatoxin accumulation during storage. Aflatoxins are potent carcinogens produced primarily by A. flavus and A. parasiticus (Woloshuk and Shim, 2013). Acute aflatoxicosis poses a serious risk of death, while chronic exposure is tied to cancer and a compromised immune system (Williams et al., 2004). High levels of aflatoxin contamination in Kenya maize in 2004 led to 125 deaths (Lewis et al., 2005). Because of these health risks, acceptable levels of aflatoxins in food and feed are regulated by most governments; however, significant levels are still found in many rural markets (Lewis et al., 2005).