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Review | Open Access

Fusarium mycotoxins: The major food contaminants

Zheng Qu1,, Xianfeng Ren2, Zhaolin Du1, Jie Hou1, Ye Li1, Yanpo Yao1 ( ), Yi An1( )
Agro-Environmental Protection Institute, Ministry of Agriculture and Rural Affairs, Tianjin, China
Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, China

Editor: Lei Cai, Institute of Microbiology, Chinese Academy of Sciences, China

Show Author Information

Abstract

Mycotoxins, which are secondary metabolites produced by toxicogenic fungi, are natural food toxins that cause acute and chronic adverse reactions in humans and animals. The genus Fusarium is one of three major genera of mycotoxin-producing fungi. Trichothecenes, fumonisins, and zearalenone are the major Fusarium mycotoxins that occur worldwide. Fusarium mycotoxins have the potential to infiltrate the human food chain via contamination during crop production and food processing, eventually threatening human health. The occurrence and development of Fusarium mycotoxin contamination will change with climate change, especially with variations in temperature, precipitation, and carbon dioxide concentration. To address these challenges, researchers have built a series of effective models to forecast the occurrence of Fusarium mycotoxins and provide guidance for crop production. Fusarium mycotoxins frequently exist in food products at extremely low levels, thus necessitating the development of highly sensitive and reliable detection techniques. Numerous successful detection methods have been developed to meet the requirements of various situations, and an increasing number of methods are moving toward high-throughput features. Although Fusarium mycotoxins cannot be completely eliminated, numerous agronomic, chemical, physical, and biological methods can lower Fusarium mycotoxin contamination to safe levels during the preharvest and postharvest stages. These theoretical innovations and technological advances have the potential to facilitate the development of comprehensive strategies for effectively managing Fusarium mycotoxin contamination in the future.

Keywords

climate changeFusarium mycotoxinmanagement strategymycotoxin detection

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mLife
Volume 3 Issue 2,
June 2024
Pages 176-206
DOI: 10.1002/mlf2.12112
Cite this article:
Qu Z, Ren X, Du Z, et al. Fusarium mycotoxins: The major food contaminants. mLife, 2024, 3(2): 176-206. https://doi.org/10.1002/mlf2.12112

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Received: 31 July 2023
Accepted: 13 December 2023
Published: 13 May 2024
© 2024 The Authors. mLife published by John Wiley & Sons Australia, Ltd on behalf of Institute of Microbiology, Chinese Academy of Sciences.

This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
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