Mycotoxins are a diverse group of secondary fungal metabolites produced by
different fungi. Hundreds of mycotoxins have been chemically identified but the
toxicity, occurrence, and target organs vary. But despite the increase in the
occurence there has been a decline in research. WHY?
Mycotoxins are a diverse group of secondary fungal metabolites produced by
different fungi. Hundreds of mycotoxins have been chemically identified but the
toxicity, occurrence, and target organs vary.
Although the economic costs of mycotoxins are impossible to
accurately determine,
annual economic losses (on a
global basis) in animal production industries due to mycotoxins could be as much
as several hundred billion dollars.
Diagnosis of mycotoxicoses, diseases caused by mycotoxins, in
animals is difficult as they may be similar to diseases with other etiologies.
It is well known that grains infected by fungi in the field or during harvest or
storage can produce multiple
mycotoxins .
Increased frequency of multiple mycotoxin
contamination
This situation may occur especially in animal feeds compounded
from grain ingredients produced in different geographic regions. Multiple
mycotoxin contamination has become a greater concern to poultry industry in
recent years due to more frequent reports by analytical laboratories. The
occurrence of
single mycotoxin contamination seems to be rare.
It appears that there has been an increasing trend in the
severity and economic importance of mycotoxins in recent years and trading of
agricultural commodities at global level might have contributed to this trend.
Decline in mycotoxin research
There has been, however, a decline in mycotoxin research with
relevance to the poultry industry. Why?
Do we have a comprehensive understanding of mycotoxins and as a
result, we do not need to do any more research or lack of funding is the main
reason? Do you, as an individual involved in the poultry industry, think that
mycotoxins can be problematic for your business in your country? Where is the
position of mycotoxins in classification of influential factors in today's
modern poultry production?
How accurate are the analytical methods?
Although some preventative strategies can reduce mycotoxin
formation, it is quite simplistic to think that the problem is over. We still
have problem with the way that we take samples from ingredients/finished feeds.
Is your submitted
sample for analysis representative of whole
batch? Are mycotoxin concentrations in analyzed sample the same as the whole
batch? How about analytical methods used?
Determination of mycotoxin concentrations in feed samples is a
highly variable task. It has recently been shown that
"masked" mycotoxins in which the toxin is conjugated to
glucose can escape routine detection methods but can undergo hydrolysis
releasing free mycotoxins in the intestinal tract. This
might contribute to an underestimation of the total amount of mycotoxins in the
feed samples. As I mentioned earlier, it is quite obvious that we can not
prevent formation of mycotoxins but what you do now to reduce the adverse
effects of mycotoxins in your farm/ feed mill?