Fusarium head blight (FHB), or scab, is one of the most important diseases in wheat and is caused by several Fusarium species. It causes significant losses annually, in spite of efforts during recent decades to obtain and release more tolerant varieties. Since several Fusarium species causing FHB produce mycotoxins that are harmful to human and animal health, there is a growing concern for food and feed safety. The mycotoxins of primary concern are the trichothecenes, of which the most common in scabby grain is deoxynivalenol (DON), produced by Fusarium graminearum and F. culmorum. New EU regulations, enforcing DON limits as low as 0.750 mg/kg (750 ppb) in flour intended for human consumption, reflect the attention given by policy makers to food safety. Thus, research aimed at minimizing mycotoxin levels in cereals is becoming a high priority.2 pages