Scientists studied a common fungus called Fusarium proliferatum that contaminates grain crops like wheat, oats, and maize. They identified 12 different strains of this fungus and tested how much toxic substances they could produce. All of the strains produced dangerous toxins called fumonisins and other harmful compounds that can make the grain unsafe to eat. The findings show farmers and grain producers need to monitor their crops carefully to prevent this fungal contamination.