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Fumonisins are naturally occurring mycotoxins produced by fungi of the genus Fusarium. They are commonly detected in agricultural food products such as corn, maize, and cereal grains, and often occur at much higher concentrations than other mycotoxins like aflatoxins. Due to their cytotoxic and immunosuppressive properties, fumonisins are considered a significant human and animal health hazard, with dietary exposure linked to potential risks such as carcinogenicity and neurotoxicity.

Environmental and dietary exposure to fumonisins through contaminated food and feed remains a concern globally, driving the need for strict mycotoxin monitoring, food safety testing, and regulatory control in both the food industry and animal feed production to protect consumer health.