Control of Fusarium and Aspergillus species and associated mycotoxins on wheat and maize.

A number of Fusarium and Aspergillus species are important pathogens of wheat and maize in Europe and worldwide infecting floral organs and contaminating grain with a range of mycotoxins that are harmful to human and animal consumers. Fusarium head blight of wheat and gibberella ear rot of maize caused by E graminearum or E culmorum leads to contamination by trichothecenes, the most prevalent being deoxynivalenol (DON) and nivalenol (NIV). Infection of maize by F.verticillioides and E proliferatum may lead to accumulation of fumonisins. in addition, maize may become contaminated with aflatoxins through infection by A. flavus or A. parasiticus. It is highly likely that integrated approaches will be required to overcome these diseases and reduce the risk of mycotoxins entering the human and animal food chains. Herein we review some of the current and potential methods to control the causal agents and reduce the associated risk of mycotoxin contamination. These range from the use of fungicides, or the growing of conventional resistant or genetically modified varieties, to the use of bio-control agents or altered agronomic practices.