Invited review: Remediation strategies for mycotoxin control in feed

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Abstract

Mycotoxins are secondary metabolites of different species of fungi. Aflatoxin B ₁ (AFB ₁), deoxynivalenol (DON), zearalenone (ZEN) and fumonisin B ₁ (FB ₁) are the main mycotoxins contaminating animal feedstuffs. These mycotoxins can primarily induce hepatotoxicity, immunotoxicity, neurotoxicity and nephrotoxicity, consequently cause adverse effects on the health and performance of animals. Therefore, physical, chemical, biological and nutritional regulation approaches have been developed as primary strategies for the decontamination and detoxification of these mycotoxins in the feed industry. Meanwhile, each of these techniques has its drawbacks, including inefficient, costly, or impractically applied on large scale. This review summarized the advantages and disadvantages of the different remediation strategies, as well as updates of the research progress of these strategies for AFB ₁, DON, ZEN and FB ₁ control in the feed industry.

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Strategies to prevent mycotoxin contamination of food and animal feed: a review.

Bulent Kabak, Alan D W Dobson, Işil Var (2006)

Mycotoxins are fungal secondary metabolites that have been associated with severe toxic effects to vertebrates produced by many important phytopathogenic and food spoilage fungi including Aspergillus, Penicillium, Fusarium, and Alternaria species. The contamination of foods and animal feeds with mycotoxins is a worldwide problem. We reviewed various control strategies to prevent the growth of mycotoxigenic fungi as well as to inhibit mycotoxin biosynthesis including pre-harvest (resistance varieties, field management and the use of biological and chemical agents), harvest management, and post-harvest (improving of drying and storage conditions, the use of natural and chemical agents, and irradiation) applications. While much work in this area has been performed on the most economically important mycotoxins, aflatoxin B(1) and ochratoxin A much less information is available on other mycotoxins such as trichothecenes, fumonisin B(1), zearalenone, citrinin, and patulin. In addition, physical, chemical, and biological detoxification methods used to prevent exposure to the toxic and carcinogenic effect of mycotoxins are discussed. Finally, dietary strategies, which are one of the most recent approaches to counteract the mycotoxin problem with special emphasis on in vivo and in vitro efficacy of several of binding agents (activated carbons, hydrated sodium calcium aluminosilicate, bentonite, zeolites, and lactic acid bacteria) have also been reviewed.

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Worldwide Occurrence of Mycotoxins in Cereals and Cereal-Derived Food Products: Public Health Perspectives of Their Co-occurrence.

Hyun Lee, Dojin Ryu (2017)

Cereal grains and their processed food products are frequently contaminated with mycotoxins. Among many, five major mycotoxins of aflatoxins, ochratoxins, fumonisins, deoxynivalenol, and zearalenone are of significant public health concern as they can cause adverse effects in humans. Being airborne or soilborne, the cosmopolitan nature of mycotoxigenic fungi contribute to the worldwide occurrence of mycotoxins. On the basis of the global occurrence data reported during the past 10 years, the incidences and maximum levels in raw cereal grains were 55% and 1642 μg/kg for aflatoxins, 29% and 1164 μg/kg for ochratoxin A, 61% and 71,121 μg/kg for fumonisins, 58% and 41,157 μg/kg, for deoxynivalenol, and 46% and 3049 μg/kg for zearalenone. The concentrations of mycotoxins tend to be lower in processed food products; the incidences varied depending on the individual mycotoxins, possibly due to the varying stability during processing and distribution of mycotoxins. It should be noted that more than one mycotoxin, produced by a single or several fungal species, may occur in various combinations in a given sample or food. Most studies reported additive or synergistic effects, suggesting that these mixtures may pose a significant threat to public health, particularly to infants and young children. Therefore, information on the co-occurrence of mycotoxins and their interactive toxicity is summarized in this paper.

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Impact of food processing and detoxification treatments on mycotoxin contamination

Petr Karlovsky, Michele Suman, Franz Berthiller … (2016)

Mycotoxins are fungal metabolites commonly occurring in food, which pose a health risk to the consumer. Maximum levels for major mycotoxins allowed in food have been established worldwide. Good agricultural practices, plant disease management, and adequate storage conditions limit mycotoxin levels in the food chain yet do not eliminate mycotoxins completely. Food processing can further reduce mycotoxin levels by physical removal and decontamination by chemical or enzymatic transformation of mycotoxins into less toxic products. Physical removal of mycotoxins is very efficient: manual sorting of grains, nuts, and fruits by farmers as well as automatic sorting by the industry significantly lowers the mean mycotoxin content. Further processing such as milling, steeping, and extrusion can also reduce mycotoxin content. Mycotoxins can be detoxified chemically by reacting with food components and technical aids; these reactions are facilitated by high temperature and alkaline or acidic conditions. Detoxification of mycotoxins can also be achieved enzymatically. Some enzymes able to transform mycotoxins naturally occur in food commodities or are produced during fermentation but more efficient detoxification can be achieved by deliberate introduction of purified enzymes. We recommend integrating evaluation of processing technologies for their impact on mycotoxins into risk management. Processing steps proven to mitigate mycotoxin contamination should be used whenever necessary. Development of detoxification technologies for high-risk commodities should be a priority for research. While physical techniques currently offer the most efficient post-harvest reduction of mycotoxin content in food, biotechnology possesses the largest potential for future developments.

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Author and article information

Contributors

Lvhui Sun: lvhuisun@mail.hzau.edu.cn

Journal

Journal ID (nlm-ta): J Anim Sci Biotechnol

Journal ID (iso-abbrev): J Anim Sci Biotechnol

Title: Journal of Animal Science and Biotechnology

Publisher: BioMed Central (London )

ISSN (Print): 1674-9782

ISSN (Electronic): 2049-1891

Publication date (Electronic): 28 January 2022

Publication date PMC-release: 28 January 2022

Publication date Collection: 2022

Volume: 13

Electronic Location Identifier: 19

Affiliations

[1 ]GRID grid.35155.37, ISNI 0000 0004 1790 4137, Hubei Hongshan Laboratory, College of Animal Science and Technology, , Huazhong Agricultural University, ; Wuhan, 430070 Hubei China

[2 ]Department of Agriculture of Sichuan Province, Chengdu, 610041 China

[3 ]Trouw Nutrition, Amersfoort, The Netherlands

[4 ]GRID grid.411660.4, ISNI 0000 0004 0621 2741, Animal Production Department, Faculty of Agriculture, , Benha University, ; Banha, 13736 Egypt

Article

Publisher ID: 661

DOI: 10.1186/s40104-021-00661-4

PMC ID: 8796454

PubMed ID: 35090579

SO-VID: 5da63c26-f411-4faf-b846-d43668cccc32

License:

Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/. The Creative Commons Public Domain Dedication waiver ( http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated in a credit line to the data.

History

Date received : 2 August 2021

Date accepted : 29 November 2021

Funding

Funded by: chinese natural science foundation projects

Award ID: 31772636 and 32072775

Funded by: nutreco n.v. (netherlands)

Custom metadata

ScienceOpen disciplines: Animal science & Zoology

Keywords: animal health,feed,mycotoxin,performance,remediation strategies

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ScienceOpen disciplines: Animal science & Zoology

Keywords: animal health, feed, mycotoxin, performance, remediation strategies

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Invited review: Remediation strategies for mycotoxin control in feed

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Most cited references 177

Strategies to prevent mycotoxin contamination of food and animal feed: a review.

Worldwide Occurrence of Mycotoxins in Cereals and Cereal-Derived Food Products: Public Health Perspectives of Their Co-occurrence.

Impact of food processing and detoxification treatments on mycotoxin contamination

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