Grain fusariosis are caused by phytopathogenic fungi from genus Fusarium, which due to their high pathogenic properties and toxicity contribute to enormous farming loses. In crop farming they lower grain harvests and worsen its quality, especially the ability to germinate and baking parameters. Most of the wheat diseases are caused by fungi from genera F. culmorum, F. graminearum, F. nivale, F. avenaceum, F. sporotrichioides, F. poae, F. oxysporum and F.verticillioides. Chemical fungicides are often used to control fusariosis, however, despite their effectiveness and easy application, they have not gained good recognition. Phytopathogenic fungi become resistant to fungicides, they reduce beneficial organisms and endanger the health of a consumer. It has led to a search of alternative methods of controling grain fusariosis, with the application of effective biodegradable fungicides and products containing active substances of natural origin or antagonistic microorganisms.