Article published the March 4, 2022
1. IntroductionPoultry and mycotoxins have been closely linked for several decades, as they are one of the most sensitive animal species to the toxic effects of mycotoxins. In the poultry industry, the ingestion of aflatoxin B1 (AFB1) lead to the impairment of all the essential productive parameters [1,2] and decreased resistance to common infectious diseases due to the depression of the humoral a ...
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Article published the January 20, 2022
1. IntroductionMycotoxins are low molecular weight compounds produced as secondary metabolites by filamentous fungi contaminating crops in the field or warehouses when environmental conditions of temperature and humidity are adequate. These metabolites have no biochemical relevance to fungal growth or development, and they constitute a chemically and toxicologically heterogeneous group, which are ...
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Article published the January 18, 2022
1. IntroductionMycotoxins are secondary toxic metabolites produced by filamentous fungi which, even at low concentrations, represent an important danger for both animal and human health [1,2]. Currently, over 300 mycotoxins have been identified worldwide, being aflatoxins, ochratoxins, zearalenone, trichothecenes, and fumonisins, the most frequently found with synergistic toxic effects reported wh ...
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Article published the January 18, 2022
1. IntroductionThe Food and Agriculture Organization of the United Nations (FAO) estimated that 25% of the cereal production is contaminated by mycotoxins [1]. Aflatoxin B1 (AFB1)—the major secondary metabolite of Aspergillus flavus, A. parasiticus, and A. nomius—has adverse effects on humans and animals that result in health disorders and economic losses. To avoid these harmful effect ...
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Article published the July 20, 2021
1. IntroductionA previous study reported nontyphoidal Salmonella spp., Clostridium perfringens, Campylobacter spp., and Escherichia coli as some of the most important foodborne bacterial pathogens in the U.S. [1]. Overall, health-related cost associated with the food borne illness from those pathogens was estimated to be around $51.0 and $77.7 billion based on a basic and enhanced model, respectiv ...
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Article published the February 4, 2021
1. IntroductionIn the poultry industry, enteric bacterial pathogens pose a threat to intestinal health and can contribute to the transmission of zoonotic diseases [1,2], increased mortality in poultry flocks, reduced feed efficiency, decreased rate of body weight gain and, therefore, increase in total production costs [3,4]. Salmonella infection and necrotic enteritis (NE) produced by Clostridium ...
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Article published the December 3, 2018
1. IntroducciónChitin (C8H13O5N)n) is a long-chain polymer of a N-acetylglucosamine (Figure 1(a)), a derivative of glucose, and is found in many places globally. It is the main component of the cell walls of fungi, the exoskeletons of arthropods such as crustaceans (e.g., crabs, lobsters and shrimps) and insects, the radula of mollusks, and the beaks of cephalopods, including squid and octo ...
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