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1. Introduction Mycotoxins are naturally occurring secondary metabolites produced by various genera of molds, such as Aspergillus, Fusarium, Penicillium, and Alternaria. About 400 mycotoxins have been identified, with some of the most important ones being aflatoxins B1 (AFB1), aflatoxin B2 (AFB2), Ochratoxin (OTA), and deoxynivalenol (DON) [1]. The consumption of mycotoxin-contaminated foods can have serious health consequences, being potentially fatal, depending on the specific...
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1. Introduction As Thomas Edison once said, “The doctor of the future will no longer treat the human frame with drugs, but will rather cure and prevent disease with nutrition” [1]. Nowadays, one in every five deaths across the globe are attributable to a suboptimal diet, more than other risk factors, such as tobacco [2]. A multitude of chronic diseases related to an improper diet have emerged; thus, more and more experiments regarding the quality of food as a part of...
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I. Introduction Immediately after birth, or hatch in birds, the initial inoculum shapes the gut microbiota for life. The first bacteria to settle in the intestine can attach to epithelial cells with no competition, rapidly establish, grow, and set the intestinal environment to suit their own needs (Stecher and Hardt, 2011; Edwards, 2017). The first bacterial settlers have the most substantial influence on developing the host's immune system and overall ability to thrive (Stecher...
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INTRODUCTION Corn is one of the major components of poultry feed, and up to 65% of finished poultry feed can be comprised of corn and corn byproducts (Alqaisi et al., 2017). Poultry diets are often contaminated with more than one mycotoxin. Fumonisins (FB) and deoxynivalenol (DON) are secondary mycotoxin metabolites produced by Fusarium verticillioides and Fusarium graminearum, respectively (Glenn, 2007). According to the 2021 survey by Biomin, FB and DON are the most prevalent...
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1 Introduction Mycotoxins are toxic metabolites produced by fungi. The fungi grow on food commodities such as cereals, coffee, fruits, nuts, oilseeds, and spices when there are favorable conditions (Awuchi et al., 2021). Currently, over 400 mycotoxins have been recorded, and 25% of food has been shown to be contaminated. (Tola and Kebede, 2016; Escrivá et al., 2017); however, only a few are of concern from a food safety perspective: Aflatoxins (AFs), Fumonisins (FBs),...
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INTRODUCTION Mycotoxins are secondary metabolites that are produced by microfungi which are capable of causing disease and death in humans and other animals (Bennett and Klich, 2003). According to a risk assessment overview provided by the European Food Safety Authority (EFSA) (EFSA CONTAM Panel) related to the main contaminants in food and feed, mycotoxins represented 15% of the overall risk for human and animal health, for the period between 2003 and 2012 (EFSA,...
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INTRODUCTION Fusarium head blight (FHB) is one of the major economically important fungal diseases in wheat, barley, corn, and other small grains worldwide. Wheat yield losses of up to 50% have been reported in North America due to FHB (McMullen et al., 1997; Goswami and Kistler, 2005). One of the major concerns of FHB is the contamination of infected grains with Fusarium mycotoxins. Fusarium mycotoxins represent the largest group of mycotoxins, which contains more than 140 known...
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INTRODUCTION The lifestyles of Aspergillus species associated with plants range from saprophytes and symptomless endophytes to weak and opportunistic phytopathogens. The shift between these lifestyles is the result of global transcriptome changes, primarily affecting secondary metabolite (SM) production (e.g., Reverberi et al., 2013). The principal and well-known mycotoxins produced by the Aspergilli are ochratoxin A (OTA) and aflatoxins (AFs), as well as less-prominent toxins like...
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INTRODUCTION Mycotoxins are toxic secondary metabolites produced by filamentous fungi on agricultural products, which cause acute or chronic toxic effects in farm animals and humans called mycotoxicosis (Schirone et al., 2016; Du et al., 2017). The contamination of agricultural products with fungi occurs during pre-and post-harvesting stages due to inappropriate and unhygienic practices (Bernhoft et al., 2012). The Food and Agricultural Organization (FAO) of the United Nations...
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Chris Parks (Cargill) talks about low-level chronic exposure to mycotoxins, during this Swine It interview with host Laura Greiner....
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Chris Parks (Cargill) comments on recent research and the effect of lower levels of mycotoxin in the feed, during this Swine It interview with host Laura Greiner....
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Victoria Wilson (Seaboard Foods) talks about the process of checking the feed, during this Swine It interview with host Laura Greiner....
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Victoria Wilson (Seaboard Foods) comments on her experience when testing for mycotoxins, during this Swine It interview with host Laura Greiner....
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Don Giesting (Cargill) discusses the characteristics of zearalenone and deoxynivalenol (DON), as well as their impact on reproduction and feed intake, during this Swine It interview with host Laura Greiner....
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Don Giesting (Cargill) comments on zearalenone effects on swine reproduction, during this Swine It interview with host Laura Greiner....
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Don Giesting (Cargill) talked about deoxynivalenol (DON) and zearalenone, during this Swine It interview with host Laura Greiner....
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In a bid to enhance animal health and nutrition for sustainable food security in Sub-Saharan Africa, Livestock Industry Foundation for Africa (LIFA), with the support of the Zoetis Foundation, orchestrated a groundbreaking initiative in West Africa titled “Knowledge Update on Poultry Health and Nutrition.” This transformative program aimed to impart critical knowledge and skills to enhance poultry health practices in the region.
Spanning two significant sessions held on...
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INTRODUCTION Fermented beverages constitute a major part of the diets of traditional African homes (Tafere, 2015). In Nigeria, traditional beverages are widely consumed and mostly preferred to commercial soft drinks by individuals from low income settings due to their relatively low cost of production and high nutritional benefits (Ezekiel et al., 2015). Kunu is a traditional beverage produced principally from single or mixed cereals such as maize, millet, rice, or sorghum. In...
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Mycotoxins are toxic compounds produced by certain types of fungi that can contaminate feed and feed ingredients with detrimental effects on pig performance. Effects of mycotoxins on swine include reduced feed intake, altered nutrient utilization, impaired growth performance, immune system suppression, reproductive issues, and organ damage. Mycotoxins can cause a decrease in feed intake. Affected animals may show reduced appetite, leading to lower nutrient intake and slower growth...
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INTRODUCTION Mycotoxins are low-molecular weight secondary metabolites of different fungal genera, able to cause various diseases in human and animals, thus contributing to economic losses in agriculture and stockbreeding. Mycotoxins can be found in various food and feed commodities, especially in grains and grain-based products, but also in vegetables, fruits and fruit juices, oil seeds and oils, spices, coffee, and wine (Bennett and Klich, 2003). The most prevalent mycotoxins,...
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