Fusarium toxins are harmful compounds produced by certain fungi belonging to the Fusarium genus. These toxins can contaminate crops, particularly grains like wheat and corn, posing risks to both human and animal health. Common types of Fusarium toxins 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.