Fumonisins and fumonisin-producing Fusarium occurrence in wheat and wheat by products: A review

CENDOYA, EUGENIA; CHIOTTA, MARÍA LAURA; ZACHETTI, VANESSA; CHULZE, SOFÍA NOEMÍ; RAMIREZ, MARÍA LAURA

JOURNAL OF CEREAL SCIENCE (PRINT)

ACADEMIC PRESS LTD-ELSEVIER SCIENCE LTD

Año: 2018 vol. 80 p. 158 - 166

0733-5210

Cereals, including wheat, rice, barley, maize, rye, oats and millet, make up the majority of the productionof the crop sector, being the most important food sources for human consumption. Cereals are commonlycolonized by Fusarium species and often contaminated with mycotoxins that have a major impact onhealth, welfare and productivity. Among the mycotoxins produced by Fusarium species, fumonisins areusually present in maize and maize-based products, but in the last ten years natural occurrence offumonisins in wheat in different regions have been observed. This review provides information on theoccurrence of fumonisins in wheat and wheat by products around the world. Also, data on ecophysiologyof Fusarium proliferatum, one of the main species associated to fumonisin presence in wheat are included.Some data on strategies to reduce the problem are included. The possible human exposure risk of thesetoxins through the wheat consumption in areas where this cereal represents the main staple food isdiscussed.