My wife is an analytical chemist and as such, the school science fair has been inescapable for our kids. Our daughter who is a senior this year analyzed my brewing grains, wort, hops, and beer for mycotoxins and pesticides. She took samples during one of my brewing sessions. She wanted to make sure livestock that may use spent grain for feed aren't getting anything nasty. Apparently, cattle are much more sensitive to mycotoxins than humans.
The end result is what we brewers already know: yeast are magical creatures. The brewing process indeed extracted mycotoxin from the grain, so there was none in the spent grains. The yeast metabolized the mycotoxin present in the wort so there was none in the finished beer. Additionally, pesticides that were introduced by the hops were cleaned up by the yeast too! Hooray beer!