Maize (Zea mays L.) commonly known as corn, is the third most important cereal grain worldwide after wheat and rice. It is referred to as the cereal of the future for its nutritional value and utilization of its products and by-products. To maintain high quality maize during storage, maize should be protected from weather (including relative humidity and temperature), growth of microorganisms, and insects. Major fungi associated with grain storage, including maize are Aspergillus spp. and Fusarium spp. Aflatoxin contamination in several foodstuffs in Africa has been a recurrent problem. In many parts, maize has become the preferred cereal for food, feed and industrial use, displacing traditional cereals such as sorghum and millets. However, it was significantly more heavily colonized by aflatoxin-producing Aspergillus spp. than either sorghum or millet. Pre-harvest measures that are efficient in reducing aflatoxin levels are the same as those that will enhance yields. Crop rotation tillage practices, fertilizer application, weed control are important in controlling A. flavus infection in the field while timely harvesting, grain sorting and proper storage are critical aflatoxin reducing steps in the post-harvest production chain. There are several methods appropriate to diminish contagious contamination and aflatoxin production in maize kernels during storage. This review gives approaches within the decrease of aflatoxin defilement in maize grains from planting to storage.