|
Fumonisins are toxic mycotoxins produced by Fusarium
moniliforme, Fusarium proliferatum and
Fusarium nygamoni. The structures of the fumonisins B1,
B2, A1, A2 are a structurally closely related group of
mycotoxins resembling the structure of natural
sphingolipids. Fumonisins have been implicated as the causal
agents in a variety of animal diseases and are
epidemiological linked to the high incidence of human
esophageal cancer in some regions in the world. Fumonisins
are considered to be responsible for two distinct diseases
in animals, namely equine leucoencephalomalacia (ELEM) in
horses and porcine pulmonary edema (PPE) in swine. Examples
of products in which fumonisins were detected are: maize,
maize flour, maize bread, popcorn, rice, sorghum and beans.
Fumonisins are heat stable compounds that survive under most
conditions used during baking and frying. The Maximum Level
in feed for animals is 5 mg/kg (5 ppm, horses), 10 mg/kg (10
ppm, swine) and 50 mg/kg (50 ppm, poultry and cattle).
Officially until now no Maximum Levels (MLs) are recommended
for fumonisins in Europe. Only Switzerland has a ML of 1
mg/kg (1 ppm) for Fumonisin in maize products. In the
fumonisin EIA-kit of Euro-Diagnostica an antiserum is used
that cross-reacts with Fumonisin B1 (100%), Fumonisin B2
(27%) and Fumonisin B3 (76%). The limit of detection for
Fumonisin is 0.2 µg/kg (ppb). |
LIST OF ALL
EURO-DIAGNOSTICA PRODUCTS AND DATA SHEETS