There are many factors that increase the production of fungal toxins in food, such as poor storage. The storage of food at high temperatures, high humidity and high water content leads to the release of many fungal toxins in food.
Poor storage of grains and dry fruits helps in the growth of microbes and bacteria, especially fungi, which work on the secretion of enzymes digestive degradation of protein and fatty substances of seeds and feed stored, which leads to destruction.
Fungi fungal toxins are also secreted as secondary metabolites.
Milk comes in the forefront of food, which is a suitable medium for the production and reproduction of aflatoxin, especially if exposed to poor storage and heat and high humidity.
Fodder provided to livestock is a cause of contamination of milk and meat with fungal toxins, so be careful to provide the appropriate warehouse in terms of humidity and temperature to maintain the safety of feed.
Of the innate toxins that may exist in fodder is what is known as the uchatoxin, which is found in the yellow corn, and proved to be behind 70% of kidney failure in Egypt.
In addition, aflatoxin is found in wheat, soybeans and rumen (human and animal food), which is responsible for cancer and renal failure.
There is a third fungus called phyomatosis that destroys brain cells and paralyzes it.
All poultry species are affected by aflatoxins. In general, total fungal toxins (total aflatoxins) should not exceed 20 pb in the diet, but B1 should not exceed 10 parts per billion. White chickens are more tolerant of aflatoxins than small chicks.
Fungal toxin (T-2) causes symptoms of ulcers on the mouth and intestines, damage to the immune system of birds, lack of egg production, lack of food intake, low weight and affect the appearance of feathers.
Poultry feed is a good environment for growing mushrooms and forming toxins.
Some feedstocks may contain residues of crops or grains unsuitable for human food. In addition, some substances are added to improve their nutritional value, such as proteins, vitamins, mineral salts, dried blood or fish powder, and may be stored under environmental conditions to encourage the growth of insects, bacteria and fungus. .
The fungus produces its toxins and is transferred to the animal and is not destroyed within the animal and thus transmitted to the human while eating meat, milk and eggs of these animals.
Aspergillus, penicillium, fusarium and lantaria are the leading contaminants of rice, wheat, maize, bread, cotton seeds, ground beans, peanuts, nuts, citrus, olives, dairy products and others. Different foodstuffs are either coarse feed materials or dry materials.
Poor storage of grains and dry fruits helps in the growth of microbes and bacteria, especially fungi, which work on the secretion of enzymes digestive degradation of protein and fatty substances of seeds and feed stored, which leads to destruction.
Fungi fungal toxins are also secreted as secondary metabolites.
Milk comes in the forefront of food, which is a suitable medium for the production and reproduction of aflatoxin, especially if exposed to poor storage and heat and high humidity.
Fodder provided to livestock is a cause of contamination of milk and meat with fungal toxins, so be careful to provide the appropriate warehouse in terms of humidity and temperature to maintain the safety of feed.
Of the innate toxins that may exist in fodder is what is known as the uchatoxin, which is found in the yellow corn, and proved to be behind 70% of kidney failure in Egypt.
In addition, aflatoxin is found in wheat, soybeans and rumen (human and animal food), which is responsible for cancer and renal failure.
There is a third fungus called phyomatosis that destroys brain cells and paralyzes it.
All poultry species are affected by aflatoxins. In general, total fungal toxins (total aflatoxins) should not exceed 20 pb in the diet, but B1 should not exceed 10 parts per billion. White chickens are more tolerant of aflatoxins than small chicks.
Fungal toxin (T-2) causes symptoms of ulcers on the mouth and intestines, damage to the immune system of birds, lack of egg production, lack of food intake, low weight and affect the appearance of feathers.
Poultry feed is a good environment for growing mushrooms and forming toxins.
Some feedstocks may contain residues of crops or grains unsuitable for human food. In addition, some substances are added to improve their nutritional value, such as proteins, vitamins, mineral salts, dried blood or fish powder, and may be stored under environmental conditions to encourage the growth of insects, bacteria and fungus. .
The fungus produces its toxins and is transferred to the animal and is not destroyed within the animal and thus transmitted to the human while eating meat, milk and eggs of these animals.
Aspergillus, penicillium, fusarium and lantaria are the leading contaminants of rice, wheat, maize, bread, cotton seeds, ground beans, peanuts, nuts, citrus, olives, dairy products and others. Different foodstuffs are either coarse feed materials or dry materials.
