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Aflatoxins
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INTRODUCTION Aflatoxin causes severe economic losses to the poultry industry. Aflatoxicosis that occurs from ingesting aflatoxins is characterized in broiler chickens by decreased feed intake and growth rate, poor feed utilization and mortality (Tedesco et al ., 2004; Bailey et al ., 2006; Shi et al ., 2006). Aflatoxicosis is also associated with changes in biochemical and haematological parameters (Denli et al ., 2004; Basmacioglu et...
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INTRODUCTION Feed is the major input in poultry production. Supply of high quality feed is must to obtain optimum performance. 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...
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Introduction Mycotoxins are toxic metabolites that synthesized by a variety of fungal species and can be produced in feed, feedstuffs and foods in suitable conditions, such as moisture, temperature, oxygen and duration (Saleemi et al., 2017). The most common mycotoxin found in poultry feed and foodstuffs is aflatoxins (AFs) because it is produced rapidly and more toxic than the others (Oguz, 2016; Yalcin et al., 2017; Khatoon et al., 2017). AFs are a major concern in poultry...
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INTRODUCTION
Aflatoxins are defined as difuranocyclopentanocumarines / difuranopentanolidocumarines this contains a dihydrofuran or a tetrahydrofuran ring. One of the most important effects of post harvest decays of fruits, vegetables and especially of seed and feed deterioration by fungi is the produce of mycotoxicoses. This is a disease of animals and humans following consumption of feeds and foods invaded by fungi that produce toxic substances called...
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Dr. Raj Murugesan (Biomin) gave a comprehensive presentation on mycotoxins and the most important factors to take into account when dealing with them, during the 22nd Annual Distillers Grains Symposium in Des Moines, Iowa....
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In 2010, Kenyan authorities reported that 2.3 million bags of corn harvested in that country had been contaminated with fungal poisons known as aflatoxins. 1 These toxins—which include aflatoxin B1, the most potent naturally occurring liver carcinogen ever identified—are produced by Aspergillus flavus and A. parasiticus , and they infect corn (maize), nuts, and other crops, especially during periods of drought stress and...
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Introduction Maize is an important staple food in most countries in Africa including West Africa (Shiferaw et al., 2011) where infants being weaned off mothers’ milk rely mostly on maize flour for nutrition. Maize is often invaded by Aspergillus fungal species before and after harvest and in storage. Aspergillus species are commonly found in the soil, which acts as source of primary inoculum for infecting developing maize kernels during the growing season (Horn, 2007)....
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Mycotoxins are toxic secondary metabolites produced by fungi and are involved in the contamination of grains used in human and animal diets (Gimeno, 2012). When ingested in high amounts, mycotoxins can affect the health and performance of animals by decreasing their immune response and increasing their mortality rates (Murugesan et al., 2015). The most important mycotoxicoses in breeder chickens are caused by aflatoxin B1, ochratoxin A, T-2 toxin, and diacetoxyscirpenol (DAS), and...
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INTRODUCTION Aflatoxins (AF) are toxic metabolites produced by fungi, such as Aspergillus flavus and Aspergillus parasiticus, and are considered to be the most harmful mycotoxins as they are highly toxic to animals and humans (Kaya, 1989; Hoerr, 2003). There are six different kinds of aflatoxins: B1, B2, G1, G2, M1, M2. Aflatoxin B1 (AFB1) is accepted as the most harmful, as well as most common metabolite in feeds and foods (Hatch, 1988). Aflatoxicosis in quails has been...
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Introduction Mycotoxin contamination of food and feed poses a serious concern for animal and human health. Aflatoxins, one of the major classes of mycotoxins, have received considerable attention, but research and regulatory efforts to mitigate the impact of aflatoxins have not resulted in satisfactory reduction of this carcinogen in the food supply. Control of this disease has been problematic, owing in part to our lack of understanding of the conditions that lead to infection...
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Introduction A preliminary survey of fungi and mycotoxin contamination of fresh and dried vegetable plants stored for sale in Nigerian markets revealed that they are suitable substrates for various fungi growth and aflatoxins contamination [1]. The fungi family have continuously raised global food safety concerns due to their ability to colonize food items and either cause physical damage or release secondary metabolites which may be toxic [2]. Fungi of the genera...
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1. Introduction Aflatoxins are secondary metabolites produced by fungi of the genus Aspergillus , mainly by species A. flavus , A. parasiticus and A. nomius . These fungi naturally grow in food products and are able to initiate a variety of toxic effects in vertebrates, including humans [1]. The prevalence of tropical climate in Brazil creates ideal conditions for the development of these fungi, mainly in cereal products [2]. The main types of...
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Introduction Livestock in countries, especially developing countries, is vital to livelihood of people and to the economy. In the developing world, livestock species often represent a sole asset base for small-holder animal husbanders and cattle often provide the majority of draught power for crop production. Nigeria has the largest animal resources in the West African...
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Introduction Aflatoxins are secondary metabolites from certain fungal lineages of the Aspergillus genus, mainly A. flavus and A. parasiticus . Aflatoxins B 1 , B 2 , G 1 , and G 2 are natural contaminants of seeds and feed, mainly nuts, peanuts, cotton seeds, maize, and other oilseeds (Sweeney and Dobson, 1998; Stroka et al., 2000). Obtaining trustable results on mycotoxins analysis in feed is important for...
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Introduction Egyptian aquaculture has grown rapidly, with annual production reaching 705,000 tons in 2009 – up from 57,000 tons in 1994. Per capita consumption of fish in Egypt rose from8.5 kg to 15.4 kg/ capita/ year between 1996 and 2008. Population increase and rising consumer search for lower-cost alternatives to expensive meat and poultry are driving this demand. Fish are important protein source for human beings in many countries. Most countries...
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1. Introduction Aflatoxins are naturally occurring mycotoxins that are produced by some strains of Aspergillus species which are commonly found in cereals worldwide and bring significant threats to the food industry and animal production [1]. At least 14 different types of aflatoxins are produced in nature [2,3]. Aflatoxin B1 (AFB1) is considered the most toxic and is produced by both Aspergillus flavus and...
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Introduction Foods and feeds generally have the potential of being invaded by fungi, particularly Aspergillus flavus and Aspergillus parasiticus during pre-production or post- production, resulting to contamination due to proliferation. In the process, metabolic activities take place within the fungi, in and on the food produce or product. The biochemical actions results to production of secondary metabolites in the food...
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