The Fusarium genus is commonly found as contaminants in cereals and their derivatives, with certain species being particularly concerning due to their ability to produce mycotoxins (specifically fumonisins) that can lead to diseases in both animals and humans. Fusarium spp. molds and fumonisins have been identified as contaminants in various commodities worldwide. The authors explore the different natural forms of fumonisins and the risks associated with exposure to these mycotoxins, which can have negative health effects on animals and humans. Additionally, the latest liquid chromatography-mass spectrometry techniques for analyzing and characterizing fumonisins in food products and other substances are discussed in detail.

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