Mycotoxins in foods and feeds : 1-aflatoxins

Abstract EN

Mycotoxins are toxic metabolites synthesized by some naturally occurring fungi under suitable physical, chemical and biological factors.

High temperature stress, humidity stress and insect damage of the product are major determining factors in mold infestation and toxin production.

Mycotoxins contaminated food and feed supplies could increase the economic and health risks to humans and animals.

The aflatoxins constitute a group of fungal metabolites that have varied toxic and carcinogenic properties, depending on dose and duration of exposure.

The adverse effects of aflatoxins in humans ranged from acute hepatic toxicity to chronic disease such as liver cancer.

In animals, the aflatoxins cause liver damage, decreased milk production, reduced reproductively and suppressed immunity in animals consuming low dietary concentrations.

In acute toxicity the clinical signs include gastrointestinal dysfunctions, decreased feed intake and efficiency, weight loss, jaundice, drop in milk production, nervous signs, bleeding and death.

All species of animals are susceptible to aflatoxicosis.

The susceptibility of individual animals to aflatoxicosis varies considerably depending on dose, duration of exposure, species, age, sex and nutrition.

In poultry, beside inappetance, weight loss, decreased egg production, leg and bone problems, poor pigmentation, fatty liver, kidney dysfunction, bruising and death, suppression to natural immunity and susceptibility to parasitic, bacterial and viral infections can occur.