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The implications of naturally occurring levels of fumonisins in corn for human and animal health

✍ Scribed by Pieter G. Thiel; Walter F. O. Marasas; Eric W. Sydenham; Gordon S. Shephard; Wentzel C. A. Gelderblom

Publisher: Springer Netherlands
Year: 1992
Tongue: English
Weight: 528 KB
Volume: 117
Category: Article
ISSN: 0301-486X
DOI: 10.1007/bf00497272

No coin nor oath required. For personal study only.

✦ Synopsis

Contamination of corn with the fungus Fusarium moniliforme and its secondary metabolites, the fumonisins, has been associated with several human and animal diseases. This paper summarizes present knowledge and presents new data on the levels of fumonisins present in foods and feeds associated with these diseases as well as in commercial corn and corn-based products. The doses of fumonisins to which humans and animals consuming these products would be exposed are compared with those doses known to produce LEM in horses and hepatocarcinogenesis in rats. It is concluded that the known naturally occurring levels of fumonisins present a potential threat to human and animal health and realistic tolerance levels need to be set.

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