MYCOLab Ai Logo - gold and army green

Recent Research on Fusarium Mycotoxins in Maize—A Review

Summary

This research reviews the current understanding of toxic compounds (mycotoxins) produced by Fusarium fungi in maize crops and methods to control them. These toxins pose significant risks to human and animal health through contaminated food and feed. Climate change is making the problem worse by affecting fungal growth patterns. The review highlights promising biological control methods that are both effective and environmentally friendly. Impacts on everyday life: – Safer food supply through better understanding and control of toxic fungal compounds in maize products – Development of natural, environmentally-friendly methods to protect crops from harmful fungi – Improved agricultural practices to reduce toxic contamination in food and animal feed – Better awareness of climate change impacts on food safety and crop protection needs – Potential for new regulations and testing methods to ensure food safety

Background

Maize is one of the most susceptible crops to pathogenic fungal infections, particularly from Fusarium species. Secondary metabolites of Fusarium spp. (mycotoxins) are not only phytotoxic but also harmful to humans and animals, potentially causing acute or chronic diseases with various toxic effects. The European Union member states apply standards and legal regulations on permissible levels of mycotoxins in food and feed.

Objective

This review aims to summarize the most recent knowledge on: (1) the occurrence of toxic secondary metabolites of Fusarium in maize, (2) developments in identifying health-related effects of consuming food/feed contaminated with mycotoxins, and (3) biological methods for limiting and/or eliminating their presence in the food chain and compound feed.

Results

The review found that climate change and the widespread nature of Fusarium fungi significantly affect the profile of these microorganisms in maize crops, impacting mycotoxin quality and quantity. The presence of modified forms of toxins, combined with lack of legal regulations, increases risk of elevated concentrations in both raw materials and cereal products. Various biological methods showed promise in limiting Fusarium growth and mycotoxin biosynthesis.

Conclusion

Biological methods for controlling Fusarium and mycotoxins are promising, safe for the environment and consumers, and may significantly limit fungal growth and mycotoxin biosynthesis. However, accelerating climate change and the cosmopolitan nature of Fusarium fungi continue to affect mycotoxin profiles in maize crops. The presence of modified toxins and lack of comprehensive regulations exacerbates contamination risks.
  • Published in:Foods,
  • Study Type:Review,
  • Source: 10.3390/foods11213465
Scroll to Top