Mycotoxins—Prevention, Detection, Impact on Animal Health

Mycotoxins are defined as secondary metabolites of some species of mold fungi. They are present in many foods consumed by animals. Moreover, they most often contaminate products of plant and animal origin. Fungi of genera Fusarium, Aspergillus, and Peni...

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Autores principales:	Jagoda Kępińska-Pacelik, Wioletta Biel
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	aquaculture animals companion animals detection farm animals mycotoxin prevention Chemical technology TP1-1185 Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/7b73a2fbba9c416c8f90dc28805f727f
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spelling	oai:doaj.org-article:7b73a2fbba9c416c8f90dc28805f727f2021-11-25T18:51:39ZMycotoxins—Prevention, Detection, Impact on Animal Health10.3390/pr91120352227-9717https://doaj.org/article/7b73a2fbba9c416c8f90dc28805f727f2021-11-01T00:00:00Zhttps://www.mdpi.com/2227-9717/9/11/2035https://doaj.org/toc/2227-9717Mycotoxins are defined as secondary metabolites of some species of mold fungi. They are present in many foods consumed by animals. Moreover, they most often contaminate products of plant and animal origin. Fungi of genera <i>Fusarium</i>, <i>Aspergillus</i>, and <i>Penicillum</i> are most often responsible for the production of mycotoxins. They release toxic compounds that, when properly accumulated, can affect many aspects of breeding, such as reproduction and immunity, as well as the overall liver detoxification performance of animals. Mycotoxins, which are chemical compounds, are extremely difficult to remove due to their natural resistance to mechanical, thermal, and chemical factors. Modern methods of analysis allow the detection of the presence of mycotoxins and determine the level of contamination with them, both in raw materials and in foods. Various food processes that can affect mycotoxins include cleaning, grinding, brewing, cooking, baking, frying, flaking, and extrusion. Most feeding processes have a variable effect on mycotoxins, with those that use high temperatures having the greatest influence. Unfortunately, all these processes significantly reduce mycotoxin amounts, but they do not completely eliminate them. This article presents the risks associated with the presence of mycotoxins in foods and the methods of their detection and prevention.Jagoda Kępińska-PacelikWioletta BielMDPI AGarticleaquaculture animalscompanion animalsdetectionfarm animalsmycotoxinpreventionChemical technologyTP1-1185ChemistryQD1-999ENProcesses, Vol 9, Iss 2035, p 2035 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	aquaculture animals companion animals detection farm animals mycotoxin prevention Chemical technology TP1-1185 Chemistry QD1-999
spellingShingle	aquaculture animals companion animals detection farm animals mycotoxin prevention Chemical technology TP1-1185 Chemistry QD1-999 Jagoda Kępińska-Pacelik Wioletta Biel Mycotoxins—Prevention, Detection, Impact on Animal Health
description	Mycotoxins are defined as secondary metabolites of some species of mold fungi. They are present in many foods consumed by animals. Moreover, they most often contaminate products of plant and animal origin. Fungi of genera <i>Fusarium</i>, <i>Aspergillus</i>, and <i>Penicillum</i> are most often responsible for the production of mycotoxins. They release toxic compounds that, when properly accumulated, can affect many aspects of breeding, such as reproduction and immunity, as well as the overall liver detoxification performance of animals. Mycotoxins, which are chemical compounds, are extremely difficult to remove due to their natural resistance to mechanical, thermal, and chemical factors. Modern methods of analysis allow the detection of the presence of mycotoxins and determine the level of contamination with them, both in raw materials and in foods. Various food processes that can affect mycotoxins include cleaning, grinding, brewing, cooking, baking, frying, flaking, and extrusion. Most feeding processes have a variable effect on mycotoxins, with those that use high temperatures having the greatest influence. Unfortunately, all these processes significantly reduce mycotoxin amounts, but they do not completely eliminate them. This article presents the risks associated with the presence of mycotoxins in foods and the methods of their detection and prevention.
format	article
author	Jagoda Kępińska-Pacelik Wioletta Biel
author_facet	Jagoda Kępińska-Pacelik Wioletta Biel
author_sort	Jagoda Kępińska-Pacelik
title	Mycotoxins—Prevention, Detection, Impact on Animal Health
title_short	Mycotoxins—Prevention, Detection, Impact on Animal Health
title_full	Mycotoxins—Prevention, Detection, Impact on Animal Health
title_fullStr	Mycotoxins—Prevention, Detection, Impact on Animal Health
title_full_unstemmed	Mycotoxins—Prevention, Detection, Impact on Animal Health
title_sort	mycotoxins—prevention, detection, impact on animal health
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/7b73a2fbba9c416c8f90dc28805f727f
work_keys_str_mv	AT jagodakepinskapacelik mycotoxinspreventiondetectionimpactonanimalhealth AT wiolettabiel mycotoxinspreventiondetectionimpactonanimalhealth
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Mycotoxins—Prevention, Detection, Impact on Animal Health

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