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Interested in learning more about what drives VICAM innovation? Dr. Lingyun Chen, VICAM's Director of R&D, shares about the unique requirements for food and agricultural producers and processors to accurately detect mycotoxins outside of the traditional laboratory environment....
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1. Introduction Deoxynivalenol (DON) is a secondary toxic metabolite mainly produced by Fusarium species that belongs to the trichothecenes family. DON frequently occurs in cereals, including wheat, maize, barley, rye and oats [1]. A 10-year survey from 2008 to 2017 of the global mycotoxin occurrence in feed revealed that DON was the most prevalent of mycotoxins and was detected in 64% of 74,821 samples collected from 100 countries [2]. Therefore, DON is considered to be...
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Among mycotoxins, deoxynivalenol (DON), is one of the most prevalent and occurs worldwide in feed. Virginie Marquis, Toxicology R&D Manager at Phileo by Lesaffre, speaks about how to reduce the risk of DON for health of the livestock
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1. INTRODUCTION Mycotoxins, toxins produced by fungi on various food and feed products such as cereals and nuts, present a worldwide food and feed safety concern, which can lead to several health problems in humans and animals, as well as major economic losses for farmers, the industry, and society (Marin, Ramos, Cano-Sancho, & Sanchis, 2013). The Food and Agriculture Organization estimated that approximately one quarter of all cereal products worldwide are contaminated...
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1. Introduction Moulds have long been raising health issues in humans, animals as well as in plants; and they continue to be of major concern to public health and a considerable burden to the worldwide economy [1]. In addition to mycoses, they produce a myriad of poisonous toxins (mycotoxins) causing debilitating acute and chronic diseases in humans and animals. Moulds and their toxins have been the source of recurring disasters throughout the history of the mankind, but the...
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1. Introduction Fusarium graminearum (teleomorph: Gibberella zeae ) is a pathogen of maize, wheat, rice, and barley responsible for the disease known as Fusarium head blight (FHB) and mycotoxin contamination [1,2]. FHB destroys the grain starch and protein and was responsible for losses of over $2.7 billion in the United States between 1998 and 2000 [2]. The mold’s most common mycotoxins are nivalenol (NIV) and deoxynivalenol (DON) [3], usually...
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Nath Morris (IPPE Executive VP-Expo) comments on the great feedback received in the latest edition, as well as an expanded floorplan for 2024, in this interview during IPPE 2023 in Atlanta, USA....
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Wheat—the most widely cultivated crop in the world—is under growing attack from harmful toxins. Across Europe, almost half of wheat crops are impacted by the fungal infection that gives rise to these toxins, according to a study led by fungal biologist Dr. Neil Brown from the U.K.'s University of Bath,...
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You may not have heard of the fungus Aspergillus, but the farmers who produce your food are certainly aware of it. Aflatoxin is a toxic, carcinogenic compound produced by some Aspergillus species and found in several agricultural commodities, such as corn, cotton seeds, and nuts. It can also be found in soil, decaying...
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1. Introduction Ochratoxin A (OTA) is a naturally occurring mycotoxin produced by the Aspergillus and Penicillium species that can be found as a contaminant of poultry feeds. OTA contamination can occur from cool temperate to tropical regions (Northern and Southern America, Northern and Western Europe, Africa and South Asia) [1]. Dietary contamination by OTA also poses a big risk for animal health and is a food safety concern due to the transfer of this...
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1. Introduction Aflatoxins are the mycotoxins of the greatest concern to food safety due to their wide distribution in foods and feeds and their high toxicities. Since their discovery, aflatoxins have been associated with liver cancer, with peanut, maize and their derivatives being the main vehicles. Geographically, tropical and subtropical regions are the most affected by aflatoxins as food and feed contaminants and as chemical hazards that contribute greatly to the...
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1. Introduction Fumonisin mycotoxins are toxic secondary metabolites produced by several Fusarium species such as F. verticillioides and F. proliferatum. These mycotoxins are causing a major concern in the United States and global agriculture (Kamle et al., 2019). Fumonisin B1 (FB1) is the most abundant naturally predominating form of the fumonisins in foods, mainly maize and maize-based products. It is also the most toxicologically important among all other fumonisins and has...
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1. Introduction The last two decades have witnessed a rapid global re-emergence of Fusarium, an important genus of cereal pathogens [1–3], due to climate change [4], edaphic and agro-technical factors [5–7]. These molds have garnered attention from researchers, scholars and legislators because of their deleterious impact in agriculture, trade, health and animal sciences. The most commonly found in temperate areas are F. graminearum and F. moniliforme,...
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INTRODUCTION Aflatoxin Testing in Changing Times: The Context at a Glance As toxic contaminants of very high concern, aflatoxins stand out as a key area of focus in today’s food safety testing arena. The issues surrounding the rising importance of accurate, defensible aflatoxin test results are numerous and complex. Chief among them are a growing public awareness of the health and economic implications of foodborne toxins, the increasing...
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1 INTRODUCTION Camel is a domesticated animal, which is an important resource of food in many countries of the world including the Middle East. The health benefits of camel milk are associated with its antimicrobial (Abdel-Hamid et al., 2016), dislipedemic (Mohammaddin et al., 2018), antidiabetic (Fallah et al., 2020), and anticancer (Abrhaley & Leta, 2018) properties, and its richness of minerals and vitamins (Swelum et al., 2021). Mycotoxins, the metabolites of some...
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1. Introduction Mycotoxins are among the most important food safety hazards, based on their presence in agricultural commodities and their potential health impacts (Gruber-Dorninger, Jenkins, & Schatzmayr, 2019; Miraglia, De Santis, & Brera, 2008). A recent study confirms the (earlier) FAO estimate of 25% of mycotoxin occurrence being above European Commission and/or Codex threshold limits, while the prevalence of detectable mycotoxins is up to 60%–80% in all food...
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Fusarium toxins are one of the most common contaminants in poultry diets. Co-occurrence of fumonisins (FUM) and deoxynivalenol (DON), even at a subclinical dose, negatively affects the production performance and intestinal integrity in broiler chickens. Loss of gut integrity can be expected to alter the intestinal microbiota composition. This study evaluated the effects of subclinical doses of combined mycotoxins on the cecal microbiota composition and diversity in broiler chickens. Broiler...
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1. INTRODUCTION Global programs are involved in addressing food and nutrition in the developing countries (WHO 2018). Improving nutrition is undoubtedly a challenging interdisciplinary proposition that involves availability and consumption of nutritious food. Covid-19 pandemic has further exposed the vulnerability of food systems in the low- and middle-income countries (LMICs). Green revolution was one milestone towards achieving food security when high yielding crop...
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Nancy Collette and Emma Myers from VICAM's technical services team demonstrate Afla-V ONE lateral flow strip test capabilities for total aflatoxin testing in complete feeds.
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