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Are Your Feeds Safe? This growing season has been a challenge across the upper Midwest. Whether your crops have been hit with drought or hail the odds are that we are going to see an increase potential for feed contaminants such nitrates or molds which cause mycotoxins. This article focuses on mycotoxins and how to manage them. Mycotoxins: Common Questions What is the difference between molds and mycotoxins? Molds...
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1. Introduction Aspergillus is soil fungal species that have been recognized as a major contaminant of different grains utilized for poultry diets [1]. They grow rapidly under high moisture conditions and produce biologically active hepatotoxic aflatoxins [2]. Maize, cereals like rice, wheat, pistachios, cottonseed, copra groundnuts, and many other feed stuffs are contaminated by these fungal species [3–5]. Aflatoxin actually covers three words in accordance...
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Introduction Changing climatic conditions in Western Canada has led to increased amounts of wheat grain failing milling grade standards and as a result more is available as feed (He et al., 2015). One reason for wheat grain failing grading standards is infection with Fusarium graminearum and/or Claviceps purpurea, which produce deoxynivalenol (DON; Bianchini et al., 2015) and ergot alkaloids (EA; Tittlemier et al., 2015), respectively. Due to the ability of the rumen microbial...
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1. Introduction Traditionally, beer industry by-product (brewer’s grain) is used as a feedstuff intended for swine in the central region of Argentina. Worldwide, fungal contamination of foods and feeds, with consequent mycotoxin production, is a significant problem. Previous studies performed in Brazil determined the fungal flora as well as the presence of different mycotoxins in brewer’s grain and barley rootlets [1, 2]. Aflatoxins (AFs) are highly carcinogenic and...
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Introduction Mycotoxins are toxic secondary metabolites produced by fungi. They are unavoidable contaminants in foods and feeds, exerting harmful effects upon animal and human health 39 . The most important mycotoxins in naturally contaminated foods and feeds are aflatoxins (AFs), ochratoxins, zearalenone, T-2 toxin, deoxynivalenol and fumonisins 7,32 . Aflatoxin contaminated feeds are a severe threat to both livestock productivity and human health and cause...
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1. Introduction Commercial mixed feeds are a basic element in modern animal production. They contain mixtures of home grown cereals and imported commodities among other ingredients. The use of such ingredients inevitably leads to the contamination of the final mixed feed with fungi [1]. Mycotoxins are fungal secondary metabolites associated with severe toxic effects to vertebrates and produced by important phytopathogenic spoilage fungi including Aspergillus ,...
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Introduction Ergot alkaloids (EA) are a group of compounds produced primarily by fungi of the Claviceps and Epichloë spp. Ergot infection has traditionally been associated with grasses and rye, however when conditions are favourable, other important cereals such as wheat, barley, triticale and oats can become infected. The fungus prefers cool, moist conditions during the flowering phase of the host plant and there is evidence that the incidence is increasing. For example, in a...
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Finding solutions for the food safety challenges of tomorrow is what keeps our scientific team asking questions about the industry's needs and listening for those key details that will enable us to design products that support food and feed safety both now and in the future. We are proud to serve global food and agriculture....
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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 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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