Fumonisin
Fumonisin is a type of mycotoxin produced by certain species of the Fusarium genus of fungi. These toxins are commonly found in maize (corn) and other cereals, and can pose serious health risks to both humans and animals.
History[edit | edit source]
The discovery of fumonisins dates back to the late 1980s, when researchers identified them as the cause of equine leukoencephalomalacia (ELEM), a fatal disease in horses. Since then, fumonisins have been linked to various other diseases in animals and humans.
Production and Occurrence[edit | edit source]
Fumonisins are produced by several species of Fusarium fungi, including Fusarium verticillioides and Fusarium proliferatum. These fungi are commonly found in the soil and can infect crops, particularly maize, under favorable conditions. The production of fumonisins is influenced by environmental factors such as temperature and humidity.
Health Effects[edit | edit source]
Fumonisins can cause a variety of health problems in animals, including ELEM in horses, pulmonary edema in pigs, and liver and kidney damage in rats. In humans, consumption of fumonisin-contaminated food has been associated with increased risk of esophageal cancer and neural tube defects in newborns.
Detection and Control[edit | edit source]
Various methods are available for the detection of fumonisins in food and feed, including high-performance liquid chromatography (HPLC) and enzyme-linked immunosorbent assay (ELISA). Control strategies for fumonisins involve good agricultural practices, such as crop rotation and the use of resistant maize varieties, as well as post-harvest measures like proper storage and processing.
Regulation[edit | edit source]
Due to the health risks associated with fumonisins, many countries have established maximum allowable levels for these toxins in food and feed. The World Health Organization (WHO) and the Food and Agriculture Organization (FAO) have also provided guidelines on fumonisin levels.
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Contributors: Prab R. Tumpati, MD
