Mycotoxin accumulation during the malting of wheat and barley grain causes millions of dollars in annual losses for the U.S. malting and brewing industry. While the US malting industry has strict standards to avoid even minimally contaminated grain, the high moisture low temperature conditions during malting are ideal for residual Fusarium graminearum proliferation and production of deoxynivalenol (DON). This presentation discusses the potential use of biofumigant treatments from plant derived metabolites to reduce grain Fusarium contamination and mycotoxin production during malting. Defatted seed meals from three glucosinolate containing members of the Brassicaceae Family: Brassica juncea, Brassica carinata and Thlaspi arvense were utilized to fumigate contaminated wheat and barley. Upon wetting, myrosinase enzymes are activated in the seed meal and convert stable glucosinolate compounds into highly volatile isothiocyantes which can be used for fumigation. Furthermore, these naturally occurring plant defense compounds are US-FDA approved food additives known for their antimicrobial activity. We showed that the concentration of allyl isothiocyanate, the predominate compound emitted by wetted seed meals, caused complete inhibition of Fusarium graminearum growth without inhibiting wheat or barley germination. Fumigation of naturally contaminated wheat and barley under storage conditions significantly reduced the percent of infected kernels without affecting germination. Fumigation with Brassica juncea seed meal of contaminated barley during germination reduced DON contamination by 27% and increased barley germination success by 9%. This research provides producers and maltsters with an organic biofumigation treatment method for wheat and barley grain that can reduce grain Fusarium contamination and the likelihood of mycotoxin accumulation during the malting process.