6533b873fe1ef96bd12d4ab6

RESEARCH PRODUCT

Occurrence of fumonisins in foods

S. DragacciJosé Miguel Soriano

subject

Fusariumdigestive oral and skin physiologyFood spoilagefood and beveragesBiologybiology.organism_classificationchemistry.chemical_compoundAgronomychemistryCorn mealFumonisinFood scienceGenus FusariumMycotoxinAgricultural cropsFood Science

description

Fumonisins (FB) are synthesized mainly by different species of the genus Fusarium and FB1 is the predominating fumonisin isolated in foods. FB1 shows different toxicological effects in humans and animals and has been associated with esophageal cancer in different countries. This review presents an overview of the worldwide occurrence of fumonisins in crops and human foods being corn and corn meal the most contaminated foods, and reviews variations of the presence of these mycotoxins in foods and in agricultural crops. In foods, these variations are due to the alkaline solutions, water and temperature. For agricultural crops, the role of climatic conditions and latitude, genotypes, spoilage and other fungal diseases is reviewed.

yearjournalcountryeditionlanguage
2004-01-01Food Research International
https://doi.org/10.1016/j.foodres.2004.06.009