Epicoccum sorghinum in food: occurrence, genetic aspects and tenuazonic acid production

Epicoccum sorghinum, a producer of tenuazonic acid (TeA), is frequently isolated from a variety of cereals and is considered one of the major component of sorghum grain-mold disease complex. Over the last decade, phylogenetic analyses have been conducted to understand the Phoma complex, which includes E. sorghinum, formerly known as Phoma sorghina. Contamination with TeA has gained considerable attention from the scientific community, especially because of the high levels found in food and beverages. However, TeA contamination is usually associated only with the presence of Alternaria spp. This review discusses general information about E. sorghinum, including taxonomy, identification, genetic aspects, and TeA production.