Occurrence of fumonisins in food – An interdisciplinary approach to the problem

Fumonisins (FBs) are important naturally present in environment mycotoxins formed mainly by Fusarium verticilioides and Fusarium proliferatum. The occurrence, frequency, level of the contamination and implications of mycotoxins entering the food and feed chain through cereal grain have gained global attention over the last decade. These toxins have been shown to be involved in leukoencephalomalacia in equine species, associated with pulmonary edema in pigs, and implicated in oesophageal cancer in humans it is estimated by experts of Food and Agriculture Organization (FAO) of the United Nations that over 25% of the world’s food crops are lost each year due to mycotoxin contamination, with the Fusarium species contributing substantially to food contamination. There is no doubt that contamination of maize with Fusarium toxins is clearly influenced by the climate condition of the particular year, by the climate conditions inside the cob, kernel and crop as well as by agricultural practices. Excessive plant populations induce moisture and nutrient stress of individual maize plants, what can develop and/or increase their susceptibility to mycotoxin-producing fungi.