Fusarium Mycotoxins and Their Modified Forms—Occurrence, Toxicity and Analytical Aspects

mycotoxins pose a major challenge for agriculture and the food industry due to their frequent occurrence in cereals. In addition to conventional mycotoxins, modified mycotoxins, including the subgroup of masked mycotoxins, are receiving increasing attention. These compounds are formed through plant defence mechanisms, food processing or biological transformations and are often undetectable using conventional analytical methods. Due to their potential reactivation in the digestive system of humans and animals, masked mycotoxins represent a hidden threat to food safety. This article examines the mechanisms of formation of modified mycotoxins, their occurrence in the food chain and their potential health risks. Particular emphasis is placed on the analytical methods required for their detection, including advanced chromatographic and spectrometric techniques. Understanding modified mycotoxins is crucial for the development of more effective control and prevention strategies. Improved agronomic practices, proper storage and advances in detection methods are essential to reduce exposure to these compounds and ensure food safety. This study provides a comprehensive overview of the current state of research on modified mycotoxins and underlines the need for further scientific research and regulatory guidance to protect consumer health and maintain confidence in the food industry.