Contamination of Cereals and Feed With Fusarium Mycotoxins in European Countries

Gareis, M.; Bauer, Johann; Enders, Corinne; Gedek, B.

doi:10.1016/b978-0-444-87468-9.50031-6

Cited by 34 publications

(24 citation statements)

References 18 publications

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“…However, T-2 toxin is the most common type A mycotoxin (20 % of tested samples), while other toxins of this group are less common: HT-2 toxin (14 %), T-2 tetraol (6 %), neosolaniol (1 %), diacetoxyscirpenol (DAS) (4 %), monoacetoxyscirpenol (MAS) (1 %). Average T-2 toxin mass fraction in grain ranges between 0.03 mg kg -1 and 0.155 mg kg -1 (3,(28)(29)(30). A similar incidence of T-2 toxin in grain (13 % to 30 %) with the average mass fraction from 0.01 mg kg -1 to 0.71 mg kg -1 has been reported by other authors (26,31,32 .…”

Section: Natural Occurrence In Grain and Feedsupporting

confidence: 63%

T-2 Toxin: Incidence and Toxicity in Poultry

Sokolović¹,

Garaj-Vrhovac²,

Šimpraga³

2008

Archives of Industrial Hygiene and Toxicology

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T-2 toxin is the most toxic type A trichothecene mycotoxin. It is the secondary metabolite of the Fusarium fungi, and is common in grain and animal feed. Toxic effects have been shown both in experimental animals and in livestock. It has been implicated in several outbreaks of human mycotoxicoses. Toxic effects in poultry include inhibition of protein, DNA, and RNA synthesis, cytotoxicity, immunomodulation, cell lesions in the digestive tract, organs and skin, neural disturbances and low performance in poultry production (decreased weight gain, egg production, and hatchability). Concentrations of T-2 toxin in feed are usually low, and its immunosuppressive effects and secondary infections often make diagnosis difficult. If at the onset of the disease, a change in diet leads to health and performance improvements in animals, this may point to mycotoxin poisoning. Regular control of grain and feed samples is a valuable preventive measure, and it is accurate only if representative samples are tested. This article reviews the incidence and toxic effects of T-2 toxin in poultry.

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Section: Natural Occurrence In Grain and Feedsupporting

confidence: 63%

T-2 Toxin: Incidence and Toxicity in Poultry

Sokolović¹,

Garaj-Vrhovac²,

Šimpraga³

2008

Archives of Industrial Hygiene and Toxicology

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“…are more or less common depending on environmental conditions; hot weather with limited precipitation favours F. culmorum head infection (Leiteritz and Focke, 1977). Abundant growth of F. culmorum can cause biosynthesis of deoxynivalenol (DON), 3-and 15-acetyldeoxynivalenol (3-AcDON and 15-AcDON) and zearalenone (ZEA) (Scott, 1989;Gareis et al, 1989). Nivalenol (NIV) was also found in barley samples infected by F culmorum (Perkowski et al, 1992;Mirocha et al, 1994).…”

Section: Introductionmentioning

confidence: 99%

Head blight and biosynthesis of Fusarium toxins in barley kernels field inoculated withFusarium culmorum

Perkowski¹,

Kiecana²,

Schumacher

et al. 1996

Eur J Plant Pathol

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Heads of 12 spring barley genotypes (eight cultivars, four lines) were inoculated with conidial suspensions of two Fusarium culmorum isolates (I1 and 12). Both isolates caused the following significant reductions (%) when compared with the control: number of kernels head-l 12 and 16, weight of 1000 kernels 47 and 24, yield 49 and 37, for Iland I2 respectively. Both isolates were able to produce average levels (mg kg-1) of deoxynivalenol of 67.1 and 13.9, 3-acetyldeoxynivalenol of 9.4 and 1.4 and zearalenone of 0.3 and 0.4 for 11 and I2 respectively. In kernels of three genotypes inoculated with the same isolates, 15-acetyldeoxynivalenol at an average level (rag kg-1) of 1.3 and 1.5 was detected, while in kernels of six genotypes inoculated with I2, 0.2 of nivalenol was found. A significant correlation for yield and toxin level was found for less pathogenic F. culmorum isolate I2.

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“…According to Kumpulainen (1991, 1993), oat seemed to be more susceptible to Fusarium mycotoxins than rye, wheat or barley. However, Fusarium toxin formation is greatly dependent on the Fusarium species and climate conditions (Gareis et al 1989). Germination conditions favour microbial growth.…”

Section: Microbiological Quality Of Germinated Oatmentioning

confidence: 99%

Germination: a means to improve the functionality of oat

Kaukovirta-Norja¹,

Wilhelmson²,

Poutanen³

2008

AFSci

115

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The biochemical and physiological reactions of germination have long been utilised to produce barley malt for brewing and other purposes. Also some oat malt has been produced as raw-material of ale and stout production. The main goals of malting have been the degradation of grain storage components to soften the kernel structure, synthesis of amylolytic enzymes and production of nutrients for brewing yeast. Also flavour and colour attributes have been important. During the recent years interest has arisen also in the secondary metabolites produced during germination, which can have valuable health promoting properties and act as bioactive or functional compounds in foods. By using a tailored germination/malting process a desired combination of valuable properties may be obtained in germinating grains or seeds. All this requires knowledge and know-how of the germination process and the biochemistry behind it. This paper reviews the scientific knowledge about germination/malting of oat with special emphasis on changes in grain characteristics.

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Contamination of Cereals and Feed With Fusarium Mycotoxins in European Countries

Cited by 34 publications

References 18 publications

T-2 Toxin: Incidence and Toxicity in Poultry

T-2 Toxin: Incidence and Toxicity in Poultry

Head blight and biosynthesis of Fusarium toxins in barley kernels field inoculated withFusarium culmorum

Germination: a means to improve the functionality of oat

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