Fusarium toxin refers to a group of toxic compounds produced by certain species of the Fusarium fungus. These toxins can contaminate crops, particularly grains like wheat and corn, posing risks to both human and animal health. Common types include deoxynivalenol (DON) and zearalenone, which can lead to various health issues when ingested. Exposure to Fusarium toxins can result in symptoms such as nausea, vomiting, and immune system suppression. Regulatory agencies monitor and set limits on these toxins in food products to ensure safety. Proper agricultural practices and storage methods can help reduce the risk of contamination.