Fusaproliferin, beauvericin and enniatins: occurrence in food – a review

The present review summarises data on the prevalence and concentration of fusaproliferin, beauvericin and enniatins in small grains, maize and processed grain-based foods. These fungal secondary metabolites possess interesting biological activities and are presently often referred to as 'emerging mycotoxins'. They have been considered as less important since they are likely not of acute toxicity. However, their high prevalence in foodstuffs, occasionally in higher mg/kg concentrations, warrants an assessment of their true importance for food (and feed) safety. Thorough surveys that determine the contamination of raw and processed foods with fusaproliferin, beauvericin and enniatins are still scarce and are generally limited to Northern Europe and the Mediterranean. The reported data suggest a connection between the observed concentrations and climate. The data further suggest that humans might be exposed continuously to low levels of enniatins as these compounds were of particularly high prevalence in the surveys. The highest concentrations of enniatins were reported from Spain and Northern Africa (maximum concentration of enniatin A1 814 mg/kg in rice from the Spanish market), while concentrations were significantly lower in Northern Europe (maximum concentration of enniatin B 18.3 mg/kg in wheat from Finland). Beauvericin appears to be of low significance in grains from cooler climates while it has been reported to occur at concentrations of tens of mg/ kg in Southern Europe and Morocco (maximum concentration 59 mg/kg in maize from Morocco). Fusaproliferin has been least investigated. Several reports from the Mediterranean show its occasional occurrence up to 19.6 mg/ kg in rice from Morocco, while its natural occurrence in cooler climates seems to be more rare.