Camouflaged mycotoxins in some field crops and forages: A review

Abstract

Mycotoxins are secondary mould metabolites, which are associated with toxic effects in living forms including humans, birds and animals and are chiefly produced by some species of Aspergillus, Penicillium and Fusarium. They are produced in cereal grains and forages quite before or during or after harvesting under diverse environmental conditions. Owing to their diverse toxic effects and synergetic properties, mycotoxins are considered risky for the health of consumers ingesting foods contaminated with them. Majority of the reported mycotoxins are worldwide in distribution and impose severe health risks to all the living forms. The phytopathogenic Fusarium species, which are the causal agents of 'head blight' (scab) of small grain cereals and 'ear rot' of maize, occur worldwide and may accumulate several mycotoxins in the infected kernels, some of which show remarkable impact on the health of consumers. While F. graminearum, F. culmorum, F. poae, F. avenaceum and Microdochium nivale predominantly cause diseases of small grain cereals, maize is predominantly attacked by F. graminearum, F. moniliforme, F. proliferatum and F. subglutinans. Since fungal infection and subsequent mycotoxin production begins in the field prior to harvest, the focus of this review encompasses occurrence and management of various crops diseases (wheat, barley, rice, maize and sorghum) caused by toxigenic fungi and that of forage crops harbouring toxigenic endophytic fungi. The review also focuses on the influence of various factors on disease development and production of camouflaged mycotoxins in the field.