Zearalenone: (S-(E))-3,4,5,6,8,10-Hexahydro-14,16-dihydroxy-3-methyl-1H-2-benzoxacyclotetradecin-1,7(8H)-dione. One of a group of compounds known under the general designation of resorcylic acid lactones. Cis, trans, dextro and levo forms have been isolated from the fungus Gibberella zeae (formerly Fusarium graminearum). They have estrogenic activity, cause toxicity in livestock as feed contaminant, and have been used as anabolic or estrogen substitutes.ResorcinolsZeranol: A non-steroidal estrogen analog.Trichothecenes: Usually 12,13-epoxytrichothecenes, produced by Fusaria, Stachybotrys, Trichoderma and other fungi, and some higher plants. They may contaminate food or feed grains, induce emesis and hemorrhage in lungs and brain, and damage bone marrow due to protein and DNA synthesis inhibition.Mycotoxins: Toxic compounds produced by FUNGI.Fusarium: A mitosporic Hypocreales fungal genus, various species of which are important parasitic pathogens of plants and a variety of vertebrates. Teleomorphs include GIBBERELLA.Gliocladium: A mitosporic fungal genus occurring in soil or decaying plant matter. It is structurally similar to Penicillium.Mycotoxicosis: Poisoning caused by the ingestion of mycotoxins (toxins of fungal origin).Estrogens, Non-Steroidal: Non-steroidal compounds with estrogenic activity.T-2 Toxin: A potent mycotoxin produced in feedstuffs by several species of the genus FUSARIUM. It elicits a severe inflammatory reaction in animals and has teratogenic effects.Gibberella: A genus of ascomycetous fungi of the family Hypocreaceae, order Hypocreales including several pathogens of grains and cereals. It is also the source of plant growth regulators such as gibberellin and gibberellic acid.Food Contamination: The presence in food of harmful, unpalatable, or otherwise objectionable foreign substances, e.g. chemicals, microorganisms or diluents, before, during, or after processing or storage.Ochratoxins: Isocoumarins found in ASPERGILLUS OCHRACEUS and other FUNGI. Ochratoxin contaminated FOOD has been responsible for cases of FOODBORNE DISEASES.Hypocreales: An order of fungi in the phylum ASCOMYCOTA that includes a number of species which are parasitic on higher plants, insects, or fungi. Other species are saprotrophic.Aflatoxins: Furano-furano-benzopyrans that are produced by ASPERGILLUS from STERIGMATOCYSTIN. They are structurally related to COUMARINS and easily oxidized to an epoxide form to become ALKYLATING AGENTS. Members of the group include AFLATOXIN B1; aflatoxin B2, aflatoxin G1, aflatoxin G2; AFLATOXIN M1; and aflatoxin M2.Comb and Wattles: Fleshy and reddish outgrowth of skin tissue found on top of the head, attached to the sides of the head, and hanging from the mandible of birds such as turkeys and chickens.Zea mays: A plant species of the family POACEAE. It is a tall grass grown for its EDIBLE GRAIN, corn, used as food and animal FODDER.Food Microbiology: The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.