Ocorrência de aflatoxina e zearalenona em alimentos destinados ao gado leiteiro na Região Norte do Estado do Paraná

Abstract

ResumoOs fungos ocorrem em uma grande variedade de alimentos, inclusive nos volumosos e concentrados destinados à alimentação animal, e podem produzir micotoxinas sob certas condições. O presente trabalho teve por objetivo avaliar a presença das micotoxinas aflatoxina e zearalenona em alimentos fornecidos a bovinos de exploração leiteira na região Norte do Estado do Paraná, Brasil, utilizando como metodologia analítica a cromatografia em camada delgada. Das 272 amostras analisadas para aflatoxinas, 37 (13,6%) foram positivas, sendo 20 (7,3%) acima do limite de 20µg/Kg determinado pela ANVISA. Das 189 amostras analisadas para zearalenona, 32 (16,9%) amostras foram positivas, e todas estavam acima do limite de 200µg/Kg recomendado pelos veterinários da região norte do Paraná, Brasil. Foi encontrada maior contaminação por aflatoxinas em alimentos concentrados, enquanto que por zearalenona ocorreu em alimentos volumosos. Palavras-chave: Micotoxinas, aflatoxina, zearalenona, alimentação animal, gado leiteiro. AbstractMolds occur in a wide range of foods and feedstuffs, including roughage and grains destined to animal consumption, and may produce mycotoxins under certain conditions. This work intended to survey the presence of mycotoxins aflatoxin and zearalenone in feedstuffs destined to dairy cattle consumption in the region of Northern in the Paraná state, Brazil, using thin layer chromatography. Of the 272 samples analyzed for aflatoxins, 37 (13,6%) were positive with 20 (7,3%) above the limit of 20¼g/Kg determined by ANVISA. Of the 189 samples analyzed for zearalenone, 32 (16,9%) were positive and all were above 200¼g/Kg, which is the recommended limit in the surveyed region. Contamination by aflatoxins occurred more in grains, while zearalenone occurred more in roughages.

Monitoring of Mycotoxins in Feed for Goats and Their Residues in Milk

“…They usually are ingredients very susceptible to contamination by mycotoxins and toxigenic fungi. Presence of mycotoxins in food for animal consumption was reported in different regions of Brazil (Sassahara et al, 2003;Gonçalez et al, 2004;Oliveira et al, 2008). A. flavus capable of producing CPA and aflatoxins were isolated from feed samples studied in this work (Silva et al, 2015).…”

“…In all properties, the feeds are prepared using corn, cottonseed, soy beans and salt and they were stored in barrels, each of them with 20 kg capacity. Feed samples (500 g) were collected from nine different points of each barrel: three points at the upper third, three points at the medium third, and three points at the lower third (Sassahara et al, 2003). The samples were homogenized and stored in plastic containers, and sent to the laboratory for analysis of mycotoxins (aflatoxins and cyclopiazonic acid) and water activity.…”

Identification of toxigenic Aspergillus species from diet dairy goat using a polyphasic approach

“…According to SMITH & MOSS (1985), feed with good microbiological quality should present a maximum of 10 5 colony-forming units g -1 (CFU g -1 ). The results showed that only 17% of the feed and 2.8% of forage samples had more than 10 5 CFU g -1 , therefore most of goat feeding had good quality in all farms studied.…”

“…In the properties, feed and forage were packed in barrels with a capacity of 20 kg each. Samples of the feed and forage were collected at nine different points of each barrel: three points of the upper third, three points of the middle third and three points of the lower third (SASSAHARA et al, 2003). Each sample contained a minimum of 500 g. The collected material was homogenized and stored in plastic packaging and sent to the laboratory for isolation and identification of the mycoflora and water activity analysis.…”

“…The complex diet of ruminants, consisting of forages, concentrates, and silages, can be a source of diverse mixture of mycotoxins that contaminate individual feed components (SMITH & KOROSTELEVA, 2012). Both, feed grains (e.g.…”