Problems associated with Fusarium mycotoxins in cereals

none[ABSTRACT] Fungi of the genus Fusarium are common plant pathogens occurring worldwide, mainly associated with cereal crops. Fusarium species can produce over one hundred secondary metabolites, some of which can unfavourably affect human and animal health. The most important Fusarium mycotoxins, that can frequently occur at biologically significant concentrations in cereals, are fumonisins, zearalenone and trichothecenes (deoxynivalenol, nivalenol and T-2 toxin). These compounds have been implicated as the causative agents in a variety of animal diseases, such as leukoencephalomalacia, pulmonary oedema, infertility, diarrhoea, vomiting, anorexia, leukopenia, immunosuppression, skin and gastrointestinal irritation, hemorraging, etc., and have been associated to some human diseases. The IARC working group on carcinogenic risk to humans has classified the toxins derived from Fusarium moniliforme (including fumonisins) as possibly careinogenie-tom -huans (Group 2B). Fusarium mycotoxins contamination of cereals can cause economic losses at all levels of food and feed production including crop and animal production, crop distribution and processing. Practical strategies to eliminate these mycotoxins from feed and food are required, although some progress is being made at level of individual compound or group of compounds. Health risks associated with the consumption of cereal products contaminated with Fusarium mycotoxins are worldwide recognized and depend on the extent to which they are consumed in a diversified diet; several countries have recommended maximum tolerated levels for some of these mycotoxins. Further risk assessment and regulatory efforts should be established in order to ensure that Fusarium mycotoxins levels in foods and feeds are kept well below of those levels which can constitute a potential hazard for human and animal health