Intake, decontamination and legislation of fumonisins in foods

Fumonisins (FB) are mycotoxins synthesized mainly by different species of the genus Fusarium with different toxicological effects in humans and animals and associated to esophageal cancer in different countries. This review gives an overview about the intake of fumosins from foods with a careful attention for people with gluten intolerance, celiac or Dühring's disease, infants and alcohol consumers. Furthermore, a section on decontamination is focused on physical, chemical and biological methods. Finally, the legislation of fumonisins in foods in different countries is reviewed.