Fusarium Mycotoxins in Food

Stefan Asam, Katharina Habler, Michael Rychlik

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

15 Scopus citations

Abstract

Fusarium species infect crop plants worldwide in moderate climate zones. Fusarium head blight, a well-known crop disease, is caused by different Fusarium species and can result in yield loss and reduced grain quality. Fungal infection of cereals, such as barley, wheat, and maize, is often accompanied by mycotoxin contamination and, hence, affects especially human and animal diets. Fusarium mycotoxins can be categorized in four major groups: Trichothecenes, zearalenone, fumonisins, and enniatins. In this chapter, the discovery, chemical structure, biosynthetic pathway, toxicology, analysis, occurrence, and legislation of Fusarium toxins are described. The formation, metabolism, and toxicologic relevance of modified mycotoxins are also considered.

Original languageEnglish
Title of host publicationChemical Contaminants and Residues in Food
Subtitle of host publicationSecond Edition
PublisherElsevier Inc.
Pages295-336
Number of pages42
ISBN (Electronic)9780081006740
ISBN (Print)9780081006757
DOIs
StatePublished - 29 Jun 2017

Keywords

  • Beauvericin
  • Enniatins
  • Fumonisins
  • Fusarium
  • Modified mycotoxins
  • Trichothecenes
  • Zearalenone

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