Fungi and mycotoxins in corn grains and their consequences

Corn is one of the most important crops in the world, used extensively for animal feed and human consumption, however, is susceptible to mycotoxin contamination. These compounds are produced by toxigenic strains of fungi and may be present in soil, water, or transported by the wind. The migration and proliferation of corn grains can be stimulated by factors such as the higher grain moisture content, higher temperature and storage time, leading to reduction in productivity and quality, with economic losses. The problem does not end production losses, since mycotoxins pose a potential risk to human and animal health. Acceptable maximum limits for mycotoxins vary widely between countries and maize grain producers must adopt the regulations established of the originating country and the laws of the destination countries. This review focuses on the presence of mycotoxins in rot grains from diseased corn cobs due to the presence of fungi, especially mycotoxins produced by the fungi Fusarium spp., Penicillium spp. and Aspergillus spp. It was concluded that due to the toxic effects of mycotoxins must be carried out rigorous controls such as the application of integrated management practices, use of new technologies for contaminant detection and the use of recommendations made by producers to ensure that maize grains are safe for consumption.