Occurrence and significance of mycotoxins in forage crops and silage: a review

Scudamore, K. A.; Livesey, C. T.

doi:10.1002/(sici)1097-0010(199805)77:1<1::aid-jsfa9>3.0.co;2-4

Cited by 173 publications

(134 citation statements)

References 69 publications

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“…Apart from mould growth during ensilage, forage crops are at risk in the field from infection by a number of different mould species. These moulds are different from the ones normally developing during ensilage and include species of Fusarium, Alternaria, Cladosprium, Claviceps, and endophytic infections (34).…”

Section: Mouldsmentioning

confidence: 64%

“…This relates to the fact that many mould species are capable of producing toxins (27). Depending on the type and amount of mycotoxin present in the silage, health problems can range from minor digestive upsets, minor fertility problems, and reduced immune function to serious liver or kidney damage and abortion (34). Important mycotoxin-producing moulds associated with aerobic spoilage of silage are Aspergillus fumigatus, Penicillium roqueforti, and Byssochlamys nivea.…”

Section: Mouldsmentioning

confidence: 99%

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The impact of the quality of silage on animal health and food safety: A review

Driehuis¹,

Elferink²

2000

Veterinary Quarterly

149

137

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Section: Mouldsmentioning

confidence: 64%

Section: Mouldsmentioning

confidence: 99%

The impact of the quality of silage on animal health and food safety: A review

Driehuis¹,

Elferink²

2000

Veterinary Quarterly

149

137

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“…Numerous highly toxinogenic species of Aspergillus and Penicillium have been detected in damp hay and straw [9,38,40,57] as well as Fusarium spp. that produce ZEN [82]. As a consequence, a large range of toxins including the harmful PAT, aflatoxins and sterigmatocystin can be found in insufficiently dried hay and straw.…”

Section: Moulds and Mycotoxins In Foddermentioning

confidence: 99%

“…OTA and citrinin may be produced both in maize silage and in dry forages [42,43,82]. Penicillium roqueforti is the major contaminant in grass, maize or sugar beet pulp silages in Europe [55].…”

Section: Moulds and Mycotoxins In Foddermentioning

confidence: 99%

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Mycotoxins in feeds and their fate in animals: a review

2002

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-Mycotoxins are secondary metabolites secreted by moulds, mostly belonging to the three genera Aspergillus, Penicillium and Fusarium. They are produced in cereal grains as well as forages before, during and after harvest, in various environmental conditions. Due to the diversity of their toxic effects and their synergetic properties, mycotoxins are considered as risky to the consumers of contaminated foods. Mycotoxin metabolism is complex and involves pathways of bioactivation and detoxification in both humans and animals. Detoxification occurs via biotransformation mediated by enzymes in the host cells and in the digestive microbial flora. Some of the toxins or their metabolites may become fixed in animal or human tissues. However, most are eliminated in the urine, faeces and milk. In animals, toxicity is generally revealed as chronic minor troubles and only rarely causes death. The presence of mycotoxins in feeds may decrease feed intake and affect animal performance. In addition, the possible presence of toxic residues in edible animal products (milk, meat, offal), may have some detrimental effects on human health. Maximum acceptable doses in feeds and milk have been set for certain mycotoxins by international authorities. The potential risks of mycotoxins may be controlled by checking plant material for fungal contamination, by improving methods of cultivation, harvest and storage, by eliminating or diluting toxins from the contaminated food or feeds, and by using adsorbents to reduce the bioavailability of toxins in the digestive tracts of animals. These measures will be assessed in the present paper. (0)4 73 63 46 59; e-mail: jouany@clermont.inra.fr présent dans le tube digestif. Certaines des toxines ou de leurs métabolites peuvent être fixés dans les tissus animaux ou humains. Cependant, la majorité est éliminée dans l'urine, dans les fèces et dans le lait. La toxicité se manifeste généralement sous forme de troubles chroniques difficiles à identifier, et rarement par la mort de l'animal. La présence de mycotoxines dans les aliments diminue la plupart du temps les quantités d'aliments ingérés ainsi que les performances zootechniques des animaux. La présence de résidus toxiques dans les produits animaux destinés à la consommation humaine (lait, viande, abats) constitue un risque potentiel qu'il est nécessaire d'évaluer pour mieux répondre à la demande sociétale de sécurité dans la chaîne alimentaire. Des doses acceptables devront être définies pour les toxines les plus dangereuses. En parallèle, des moyens de contrôle devront être mis en place pour vérifier l'innocuité des produits alimentaires mis sur le marché. Le risque potentiel des mycotoxines peut être diminué en évitant la contamination des plantes par les moisissures au moment de leur culture, de leur récolte et de leur conservation. Il est également possible de réduire la concentration en toxines des plantes contaminées par dilution avec des aliments sains et par des traitements appropriés, et (ou) de limiter la biodisponibilité des myc...

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Silage and animal health

Wilkinson

1999

Nat. Toxins

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The process of preserving crops by fermentation in silos is under the control of the farmer to a much lesser degree compared to the level of control by the manufacturer over the production of other fermented foods, such as cheese and yoghurt. Additives designed to direct the extent and pattern of the fermentation are relatively unpopular in most countries, and their use is not guaranteed to remove the risk of undesirable components in silage. Hazards to animal health associated with silage fall into three categories: (1) undesirable micro-organisms e.g. Listeria, enterobacteria, clostridia and moulds; (2) undesirable chemicals, e.g. mycotoxins, and (3) excess acidity and other metabolic disorders. In some regions of Europe, the production of silage is discouraged or prohibited because of the risk of undesirable microbes. The princIpal risk in these areas is that of the secondary fermentation of cheese made from milk contaminated by bacterial spores, rather than a direct hazard of contaminated silage to animal health. With the possible exception of high dry matter silage conserved in large bales, respiratory hazards to animals from moulds and their spores generally are less from silage than hay. Mycotoxins and phytoestrogens may survive the ensiling period and constitute risks to animal health. Relatively little is known about the epidemiology of diseases that may be linked to undesirable chemicals and excess acidity in silage. Therefore, research is needed to define epidemiologically and mechanistically the risks to animal health and to the human food chain from silages contaminated with pathogenic bacteria and mycotoxins, and to understand more completely the relationships between the physical and chemical compositions of silage and metabolic disorders in animals.

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Occurrence and significance of mycotoxins in forage crops and silage: a review

Cited by 173 publications

References 69 publications

The impact of the quality of silage on animal health and food safety: A review

The impact of the quality of silage on animal health and food safety: A review

Mycotoxins in feeds and their fate in animals: a review

Silage and animal health

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