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1 Introduction Mycotoxins are secondary products of fungal metabolism, with a high capacity to cause damage to human and animal health (Bennett & Klich, 2003). Fungi can naturally proliferate in food and are very commonly found in grains used for animal and human food. The growth is mainly favored by humidity and temperature. Inadequate harvesting and storage practices contribute to fungal contamination (Batatinha et al., 2008). The presence of fungi in...
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Join Carlton and Clint for a brief discussion around Myco 5-in-1 PLUS - VICAM's answer to global grain and feed producers and handlers who are impacted by the need to monitor more than one mycotoxin in a non-laboratory testing environment. Then, watch the procedure from start to finish ...
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by University of Chemistry and Technology Prague
Mycotoxins are a group of low-molecular-weight compounds with a...
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The purple race of Zea mays L. is a native plant from America. It was one of the main foodstuffs of indigenous peoples in the pre-Columbian era, and several medicinal properties have been attributed to it; hence its industrial and export potential. Chemical components of the purple maize are essences, salicylic acid, fats, resins, saponins, potassium and sodium salts, sulfur and phosphorus, and especially phenolic compounds (ARROYO et al., 2007). Mycotoxins are toxic secondary...
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Introduction Mycotoxins are toxic secondary metabolites produced by some filamentous fungi that grow naturally in many commodities around the world [1,2]. In Brazil, contamination of substrates by mycotoxigenic fungi is rather common, since climatic conditions favor their development and the production of mycotoxins. These substances are chiefly produced by three fungal genera: Aspergillus, Penicillium and Fusarium [3]. Of these, the genus Fusarium is of great importance for it...
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INTRODUCTION The Food and Agriculture Organization (FAO) forecasts that the human population will increase by 30% by 2050 (FAO, 2019) with corresponding increase in demand for food. Animal protein, the largest component of human food is entirely dependent on livestock production channels as its source. Over 70% of the cost of livestock production is feed, and the second largest component and cost of feed is the crude protein, a segment that has been challenged for its...
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Introduction The gastrointestinal (GI) tract of humans and animals is populated with a diverse group of microbes known as the microbiota that include bacteria, fungi, archaea, protists, and viruses, with bacteria being the most predominant [1, 2]. The bacterial microbiota is well known to be critically involved in host physiology and immune development [1, 2]; however, the role of the fungal community, known as the mycobiota, that plays in health and diseases is less studied and...
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1. Introduction Mycotoxin studies have been gaining prominence since the second half of the 20th century, and deoxynivalenol (DON) or vomitoxin (H 15 O 20 O 6 , Figure 1) is among the most well-known among these toxins [1]. In its physical form DON form colorless fine needles, it is soluble in polar organic solvents and water and its melting point is 151–153 °C [2]. DON belongs to the class of trichothecenes and causes nausea, vomiting,...
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Introduction There has been interest in the utilization of actively growing natural microorganisms for the competitive exclusion of toxigenic fungal species or by using their naturally produced metabolites for inhibiting the germination and growth of these pathogens that cause diseases of humans and contaminate food and feed (Dogi et al. 2013; Faheem et al. 2015; Guo et al. 2011). A key driver is the strict legislative limits, which exist in many countries for mycotoxins in a...
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Nancy Zabe Collette, Technical Services and Applications Manager at Vicam Waters, points out the main problems caused by mycotoxins in the feed, the benefits of VICAM immunoaffinity column products, and more in this interview
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1. Introduction One of the main toxic factors in dairy products is the concentration of mycotoxins, which are secondary metabolites produced by organisms of the fungus kingdom [1]. They can cause diseases and even deaths either in humans or in animals [2]. The term “mycotoxin” is usually intended for the toxic chemical products of fungi. The fungi consume organic matter where humidity and temperature are adequate. If the conditions are appropriate, fungi proliferate...
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1. Introduction 1.1. General Remarks for Mycotoxins Mycotoxins are toxic secondary metabolites produced by aerobic, mycelial, microscopic fungi, especially from the genera Aspergillus, Fusarium, and Penicillium [1–3] (Figure 1A–F); these compounds may cause adverse health effects (e.g., hepatotoxicity, nephrotoxicity, neurotoxicity, and immunotoxicity) in humans and animals [4,5]. Toxic effects in plants related with mycotoxins and mechanisms...
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Introduction Secondary metabolites (SMs) are low-molecular-weight metabolites that are not required for growth or development, but instead provide ecological advantages under certain environmental conditions. Microbial SMs are diverse in chemical structure and biological activity; some are toxins, plant hormones, pigments, or antibiotics, and some have pharmaceutical properties. Many SMs contribute to host-pathogen interactions. Despite their structural diversity, most microbial...
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1. Introduction Mycotoxins are toxic secondary metabolites produced by various fungi on diverse agricultural commodities. The accumulation of mycotoxins in food and feedstuffs represents a major threat to human and animal health, as they are related to different toxic effects, such as cancer induction, mutagenicity, nephrotoxicity, estrogenicity, and urogenital and nervous disorders. Contaminated food consumption is the major source of human exposure to mycotoxins [1,2]....
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1. Introduction Intensive agriculture and climate change can lead to the proliferation of microscopic fungi, which can cause severe economic and health damage through their toxin production. Fusarium species infect cereals, such as wheat, barley, oats, and maize, worldwide. According to the Biomin Worldwide Mycotoxin Survey [1], the percentage of positive samples of finished feeds in Europe was 65% for deoxynivalenol (DON) with an average of 268 µg/kg (maximum: 18,300...
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VICAM is a global leader in the development of rapid food safety diagnostics for field and laboratory.
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The liver is the largest gland of the body and an accessory organ of the poultry digestive system. The liver involves in a wide range of functions including the fat mobilization and metabolism of carbohydrates, proteins, fats, vitamins and...
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1. Introduction Contamination of cereal grains and their byproducts by mycotoxins is a worldwide problem negatively affecting poultry production [1]. Two Fusarium mycotoxins which are among the most toxic and frequent feed contaminants are the trichothecene deoxynivalenol (DON) and fumonisins (FUM). DON is produced as a secondary metabolite by Fusarium graminearum and Fusarium culmorum, whereas FUM are secondary metabolites which are mainly produced by Fusarium verticillioides...
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INTRODUCTION For feed chain stakeholders in an increasingly competitive marketplace, the bottom line can rise or fall with the contaminant levels in grain and other raw materials. The repercussions of feedstuffs that fail to meet the highest safety and quality standards can spread across the entire value chain, jeopardizing livestock health and the reputation and economic performance of multiple businesses and entire growing regions. Ultimately, toxic contaminants that slip...
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