ABSTRACT

In many parts of the world, the major cereal crops (maize, wheat, barley, rye and oats) are particularly susceptible to infection by Fusarium species. Moniliformin (МОN) is a mycotoxin produced by Fusarium species, most often F. proliferatum, F. avenaceum and F. subglutinans. The occurrence of MON has been recorded worldwide, with the highest detected value of 530 mg/kg in maize intended for human consumption. Limited information on toxicity in experimental and farm animals indicates haematotoxicity and cardiotoxicity as the main damaging effects of MON on human health. Its stability and fate during processing has also been poorly studied, so the degree of consumer’s exposure to MON is still uncertain. This review summarizes available information on the MON chemistry, toxicity, its worldwide occurrence in cereals, methods of analysis and the potential methods for its decontamination in food and feed.