Fusarium Toxins in Cereals: Occurrence, Legislation, Factors Promoting the Appearance and Their Management

Abstract

Fusarium diseases of small grain cereals and maize cause significant yield losses worldwide. Fusarium infections result in reduced grain yield and contamination with mycotoxins, some of which have a notable impact on human and animal health. Regulations on maximum limits have been established in various countries to protect consumers from the harmful effects of these mycotoxins. Several factors are involved in Fusarium disease and mycotoxin occurrence and among them environmental factors and the agronomic practices have been shown to deeply affect mycotoxin contamination in the field. In the present review particular emphasis will be placed on how environmental conditions and stress factors for the crops can affect Fusarium infection and mycotoxin production, with the aim to provide useful knowledge to develop strategies to prevent mycotoxin accumulation in cereals.Keywords: Fusarium toxins; Fusarium disease; mycotoxin regulation; mycotoxin management Mycotoxigenic Fusarium and Fusarium-Related DiseasesFusarium is one of the most economically important genera of phytopathogenic fungi. Several Fusarium species can infect small grain cereals (wheat, barley and oat) and maize; the predominant species can vary according to crop species involved, geographic region and environmental conditions [1,2]. Fusarium toxins are secondary metabolites produced by toxigenic fungi that naturally contaminate cereals, they represent a source of grave concern in cereals and cereal-based products, resulting in harmful contamination of foods and feedstuffs [3].Fusarium diseases that affect cereal crops are caused by several individual Fusarium or more commonly, co-occurring species. Fusarium spp. can cause indirect losses resulting from seedling blight or reduced seed germination, or direct losses such as seedling foot and stalk rots; however, the most important diseases in cereals due to a severe reduction in yield and quality are head blight of small cereals as wheat, barley and oat, and ear rot of maize [4,5]. The coexistence of different Fusarium spp. in the field is a normal situation and although the number of detectable species can be high [6], only some of them are pathogenic, especially under suitable climatic conditions. The composition of species involved in the Fusarium disease complex is dynamic [7]. The species comprising a Fusarium community associate with each other and this cohabitation is particularly affected by climatic factors such as temperature and moisture. Moreover, evidences indicates that the environmental conditions that favour the infection process can differ from those that affect colonization [8]; therefore, the relationship among Fusarium species may change over time during the infection process.

The immunosuppressive characteristics of FB1 by inhibition of maturation and function of BMDCs

“…Fumonisin B 1 (FB 1 ) is one kind of mycotoxins produced by the fungus Fusarium verticillioides (= F. moniliforme), which usually infects corn and other crops around the world [1]. FB 1 in naturally contaminated maize or maize-based feeds has been reported to cause equine leukoencephalomalacia, porcine pulmonary edema and hydrothorax syndrome [2].…”

The Reaction of some Maize Hybrids, Created at ARDS TURDA, to Fusarium spp. Infection

“…The climatic conditions are among the most important factors that influence the emergence and spread of Fusarium species. Different climatic conditions (temperature and rainfall) influence the incidence of pathogens responsible for producing fusariosis (Ferrigo et al, 2016). The climatic conditions during the years of the experiment have influenced differently the emergence and development of the pathogen.…”

Deoxynivalenol as potential modulator of human steroidogenesis

“…Fusarium is one of the largest groups of fungi, which can contaminate cereal crops. They can infect small grain cereals such as wheat, oat, barley and maize (Nganje, Kaitibie, Wilson, Leistritz, & Bangsund, ), which results in harmful contamination and decreased yields (Ferrigo, Raiola, & Causin, ). Products, particularly those that are rich in carbohydrates, are attractive for the fungi development (Chen et al, ).…”