engleski

Fusarium mycotoxins

Fusarium mycotoxins are naturally occurring, toxic compounds, produced by fungi infecting agricultural crops, mostly cereals and oilseeds. Infection can occur during growth and storage of crops, but also later on in processed foods and feeds. When ingested, these mycotoxins can cause toxic syndromes (mycotoxicoses) in animals and humans. Fusarium mycotoxins found in food are synthesized primarily in the field although some toxin synthesis may occur during storage. Most frequently isolated Fusarium species are F. graminearum, F. culmorum, F. proliferatum and F. equiseti but there are many more. Major Fusarium mycotoxins occurring worldwide in cereal grains and food made of cereals, animal feeds and forages are fumonisins, zearalenone, trichothecenes (deoxynivalenol, T-2, HT-2, diacetoxyscirpenol, fusarenon X), beauvericin & enniatins, moniliformin, fusaroproliferin, apicidin, fusarin C, and equisetin.

Fusarium; mycotoxins; occurence; toxicity

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