| Autor: |
Bryła M; Department of Food Safety and Chemical Analysis, Waclaw Dabrowski Institute of Agricultural and Food Biotechnology-State Research Institute, 02-532 Warsaw, Poland., Pierzgalski A; Department of Food Safety and Chemical Analysis, Waclaw Dabrowski Institute of Agricultural and Food Biotechnology-State Research Institute, 02-532 Warsaw, Poland., Zapaśnik A; Department of Microbiology, Waclaw Dabrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Rakowiecka 36, 02-532 Warsaw, Poland., Uwineza PA; Department of Chemistry, Poznań University of Life Sciences, Wojska Polskiego 75, 60-625 Poznań, Poland., Ksieniewicz-Woźniak E; Department of Food Safety and Chemical Analysis, Waclaw Dabrowski Institute of Agricultural and Food Biotechnology-State Research Institute, 02-532 Warsaw, Poland., Modrzewska M; Department of Food Safety and Chemical Analysis, Waclaw Dabrowski Institute of Agricultural and Food Biotechnology-State Research Institute, 02-532 Warsaw, Poland., Waśkiewicz A; Department of Chemistry, Poznań University of Life Sciences, Wojska Polskiego 75, 60-625 Poznań, Poland. |
| Abstrakt: |
Maize ( Zea mays L.) is one of the most susceptible crops to pathogenic fungal infections, and in particular to the Fusarium species. Secondary metabolites of Fusarium spp.-mycotoxins are not only phytotoxic, but also harmful to humans and animals. They can cause acute or chronic diseases with various toxic effects. The European Union member states apply standards and legal regulations on the permissible levels of mycotoxins in food and feed. This review summarises the most recent knowledge on the occurrence of toxic secondary metabolites of Fusarium in maize, taking into account modified forms of mycotoxins, the progress in research related to the health effects of consuming food or feed contaminated with mycotoxins, and also the development of biological methods for limiting and/or eliminating the presence of the same in the food chain and in compound feed. |
