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Aflatoxins
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INTRODUCTION Presence of mycotoxins in feed is one of the major constraints in maintaining feed quality, especially in tropical countries. The Food and Agriculture Organization has estimated that 25% of the world’s crops are affected by mycotoxins each year (Das, 2004). The most widespread mycotoxin i.e., aflatoxins are of great concern in warm and humid climatic conditions like India (Singh et al., 2010). Swamy et al. (2012) found that South Asian feeds are contaminated...
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All feeds (raw material and finished products) are suitable media for growth of a wide variety of moulds, provided moisture and temperature requirements are met. The moulds in feed may cause problems in two ways (i) the moulds itself use the feed nutrients for their growth, and (ii) the moulds can produce mycotoxins in feed. Reduction in the metabolisable energy value (Bartov 1982), and reduced fat content, dry matter and protein retention, metabolisable energy and performance of broilers...
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Introduction Mycotoxins are secondary metabolites of low molecular weights produced by certain strains of filamentous fungi such as Aspergillus, Fusarium and Penicillium, which invade crops in the field and may grow on foods during storage under favaourable conditions of temperature and humidity. The most common mycotoxins are aflatoxins, fumonisins, ochratoxin A, trichothecenes, zearalenone, and out of which aflatoxins (AF) commonly contaminate a wide variety of tropical and...
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Introduction Mycotoxins are secondary metabolites of low molecular weights produced by certain strains of filamentous fungi such as Aspergillus, Fusarium and Penicillium, which invade crops in the field and may grow on foods during storage under favorable conditions of temperature and humidity. The most common mycotoxins are aflatoxins, fumonisins, ochratoxin A, trichothecenes, zearalenone, and out of which aflatoxins (AF) commonly contaminate a wide variety of tropical and...
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INTRODUCTION Food security has become a very important issue worldwide and the potential effects of climate change on yields and quality of food is now receiving significant attention by scientists, especially from a risk analysis perspective. The moldy contamination of staple foods such as cereals has received attention because of their acute and chronic effects in humans and animals. Indeed, the increasing use of staple crops, especially maize for biofuel production, has put...
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Introduction Mycotoxins are secondary metabolites of low molecular weights produced by certain strains of filamentous fungi such as Aspergillus, Fusarium and Penicillium, which invade crops in the field and may grow on foods during storage under favorable conditions of temperature and humidity (Shamsudeen et al., 2013). The most common mycotoxins are aflatoxins, fumonisins, ochratoxin A, trichothecenes, zearalenone, and out of which aflatoxins (AF) commonly contaminate a wide...
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Mycotoxins are poisonous chemicals produced by moulds. They can contaminate food and feed crops such as cereals and nuts. Outside Europe consumers and farm animals in some countries may have greater exposure to these toxins. Climate change makes dealing with these risks more challenging. Europe’s scientific knowledge on mycotoxins is a growing resource for countries across the world to tackle mycotoxin risks in food.
In this video, the European Food Safety Authority explains...
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INTRODUCTION Dietary mycotoxin contamination is an area of great concern for different organisms ( Abdelhamid, 2019a & b ). It negatively affects the immune system, gut development ( Mass, 2018 ), digestion and performance ( Abdelhamid et al ., 1992 ), and may lead to death ( Abdelhamid et al ., 2006 ); so, leads to economic loss ( Abdelhamid, 2000; 2004 and 2009 )....
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INTRODUCTION There is increasing evidence that cereal grains used for poultry feed are commonly contaminated with mycotoxins. Mycotoxins are toxic compounds produced by fungi, when present in the feed depress nutrient quality of the feed and hence the health and performance of poultry. The tropical and subtropical climate with hot and humid condition prevailing in India coupled with poor harvesting of crops, inadequate drying and storage facilities, and insect infestation...
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INTRODUCTION The aflatoxins are group of closely related fungal secondary metabolites produced by certain strains of Genus Aspergillus. The aflatoxins are reported to be carcinogenic, mutagenic and teratogenic and toxic which causes severe economic loss in poultry due to poor growth, reduced feed intake, poor FCR and immunosuppression rather than heavy mortality. Several studies have been conducted on dietary supplementation of nutrients for counteracting aflatoxicosis in...
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INTRODUCTION Poultry farming has metamorphosed into an organized industry in recent past and registered a rapid growth over last three decades in India. Many problems are continuously challenging against successful poultry farming operations and the common one is threat of mycotoxicosis in poultry. Aflatoxins (AF) have been demonstrated to be carcinogenic, mutagenic, teratogenic and toxic. Surveillance of AFB 1 content of poultry feedstuffs in U.P., India by Johri et...
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INTRODUCTION Aflatoxin is the common name for a group of chemically related compounds (Moss, 1996) produced by certain strains of Aspergillus flavus and A. parasiticus in the feedstuffs as poisonous secondary metabolites. Aflatoxins are stable once formed in grain and are not degraded during normal milling and storage process (Brown, 1996) and have been demonstrated to be carcinogenic, mutagenic and teratogenic (Cole and Cox, 1981). It impairs humoral and cellular immune...
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INTRODUCTION Food has an important role in people's life. Animal protein is one of the essential needs of human nutrition. Poultry has been used as a valuable source of protein in human nutrition in the world for years and animal products, specially meat and poultry liver have played an important role in people’s nutrition. This product is influenced by factors that make it improper nutrition uses because of different reasons (Allameh and Razzaghi Abyaneh, 2001). Today,...
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Presence of mycotoxins in feed is one of the major constraints in maintain feed quality because the mycotoxins are widely present in feedstuffs around the world and may affect production even in very low concentration. The most widespread and in most studied group of mycotoxins, aflatoxins are of great concern in warm and humid climatic conditions like India (Singh et al. 2010). Aflatoxin in poultry causes reductions in growth performance (Silambarasan et al. 2013, Patil et al. 2013),...
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Introduction Aflatoxins (AF) are a major concern in poultry production and public health because of serious economic losses and health problems. AF in poultry feed cause listlessness, anorexia with lowered growth rate, poor feed utilization, decreased egg production and increased mortality (Miazzo et al 2000). Anaemia (Oguz et al 2000a), reduction of immune function (Gabal and Azzam 1998, Oguz et al 2003), hepatotoxicosis, hemorrhage (Ortatatli and Oguz 2001), teratogenesis,...
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1. Introduction Nowadays, insects are considered a promising alternative protein source for use in feed and food applications in Europe. In particular, larvae of Alphitobius diaperinus (lesser mealworms, LMW) and Hermetia illucens (black soldier flies, BSF) are considered a sustainable source of high-quality protein and certain vitamins and minerals and are amongst the insect species gaining most interest for feed and food applications [1]. While national policies in several...
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INTRODUCTION The problems associated with mycotoxin contamination of grains are worldwide. Mycotoxic moulds generally attack the kernels of grain robbing the nutrients and lower the fat, protein and vitamin content of the grain. The mould also often changes the colour of the grains, the consistency/texture and often imparts an odour that causes feed refusal in animals. Aflatoxins are produced by Aspergillus flavus and Aspergillus parasiticus in both field and storage. Infection...
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Aflatoxins B1 and M1. Biotransformation Aflatoxin B1 (AFB1) is a toxic secondary metabolite produced by several strains of Aspergillus, basically by Aspergillus flavus and Aspergillus parasiticus . Aspergillus is considered an “storage fungi”: a temperature of 25 O C and a water activity (wa) of 0.83-0.95 are ideal conditions for growth and mycotoxin...
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INTRODUCTION Aflatoxins belong to a group of mycotoxins produced as secondary metabolites by fungi of the Aspergillus genus, especially A. flavus, A. parasiticus and A. nomius (Kurtzman et al., 1987). No region of world escapes the problem of mycotoxins and according to Lawler and Lynch (2005) mycotoxin are estimated to affect as much as 20% of world’s crop each year. Crops grown under warm and moist weather in tropical or subtropical countries are especially more...
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Poultry industry suffers greatly from the economic losses due to the adverse effects of mycotoxicosis attributed to reduced feed intake, poor feed conversion and nutrient utilization, growth and production performance, immunosuppression and subsequently increased susceptibility to various infections (Xue et al. 2010). Aflatoxin is the most commonly occurring mycotoxin in India. Major forms of AF include B 1 , B 2 , G 1 , and G 2 , while AFB 1 is...
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