engleski

Fusarium mycotoxins

Mycotoxins are group of toxic secondary metabolites produced by fungi when they undergo stressful conditions. Fungi from genus Fusarium are widely spread in Europe and Croatia. A significant fungus for Croatia is Fusarium graminearum because of the optimal agro-climatic conditions (warmer temperatures and high humidity) in which it can produce mycotoxins deoxynivalenol, nivalenol, T-2, HT-2, diacetoxyscirpenol and zearalenone. Fungi from genus Fusarium produce over 400 secondary metabolites and only deoxynivalenol (carcinogen), T- 2 and HT-2 (haematotoxic), zearalenone (endocrine disruptor) and fumonisins (cytotoxic) are regulated by regulations on maximally allowed content of certain food contaminants in food (NN 154/08 ; EC 401/2006). By regulations on undesirable and forbidden substances in animal feed (NN 118/07) following Fusarium mycotoxins are regulated: deoxynivalenol, zearalenone, fumonisines T-2 and HT-2 toxins. Other relevant Fusarium mycotoxins that are not regulated by these regulations are nivalenol, 3-diacetoxynivalenol, 15- diacetoxynivalenol, fusarenon X and diacetoxyscirpenol. EFSA (European Food Safety Authority) requested some additional researches for the following Fusarium mycotoxins: enniantins (F. miniliforme, F. avanceum, F. nivale), moniliformin (F. moniliforme, F. nivale. F. culmorum), and diacetoxyscirpenol (F. moniliforme, F. equiseti). Regulated Fusarium mycotoxins can be found in: cereals and their products, baby food, milk, meat, wine, grapes, fruit and fruit products, beer, cocoa beans, coffee, spices and animal feed.

fungi; mycotoxin; fusarium

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