“…This disease, causing considerable yield and quality losses, has received much attention in recent years as Fusarium contaminates the grains with mycotoxins and, therefore, the entire cereal food and feed chain, resulting in grains unusable for further production into, e.g. bakery products, breakfast cereals, pasta, snacks, beer or animal feed (Bullerman and Bianchini, 2007;Dexter et al, 1997;Pirgozliev et al, 2003). FHB caused by Fusarium toxigenic species produces several major mycotoxins, namely deoxynivalenol (DON), acetylated-DON (ac-DON), nivalenol (NIV), HT-2 and T-2 toxin, and zearalenone (ZON), which contribute to impaired quality of food products and also cause acute toxic symptoms, such as nausea, or resulting in long-term adverse effects, including interior organ damage, infertility and cancer (Gutleb et al, 2002;Minervini et al, 2004;Rotter et al, 1996;SCF, 1999SCF, , 2000aSCF, , b, 2001.…”