66 research outputs found
Global Mycotoxin Occurrence in Feed: A Ten-Year Survey
Mycotoxins contaminating animal feed can exert toxic effects in animals and be transferred into animal products. Therefore, mycotoxin occurrence in feed should be monitored. To this end, we performed a large-scale global survey of mycotoxin contamination in feed and assessed regional differences and year-to-year variation of mycotoxin occurrence. Concentrations of aflatoxin B1, zearalenone, fumonisins, ochratoxin A, deoxynivalenol, and T-2 toxin were analyzed in 74,821 samples of feed and feed raw materials (e.g., maize, wheat, soybean) collected from 100 countries from 2008 to 2017. In total, 88% of the samples were contaminated with at least one mycotoxin. Mycotoxin occurrence showed distinct regional trends and climate was a key determinant governing these trends. In most regions, the majority of samples complied with maximum levels and guidance values for mycotoxins in animal feed that are in effect in the European Union. However, 41.1%, 38.5%, and 20.9% of samples from South Asia, Sub-Saharan Africa, and Southeast Asia, respectively, exceeded the maximum level for aflatoxin B1 (20 µg/kg). In several regions, mycotoxin concentrations in maize showed a pronounced year-to-year variation that could be explained by rainfall or temperature during sensitive periods of grain development. A large fraction of samples (64%) was co-contaminated with ≥ 2 mycotoxins. Most frequently observed mycotoxin mixtures were combinations of deoxynivalenol, zearalenone, and fumonisins, as well as fumonisins and aflatoxin B1. Deoxynivalenol and zearalenone concentrations were correlated in maize and wheat. In conclusion, according to an extensive global survey, mycotoxin (co-)contamination of animal feed is common, shows regional trends, and is governed in part by climate and weather
Emerging Mycotoxins: Beyond Traditionally Determined Food Contaminants
Modern
analytical techniques can determine a multitude of fungal
metabolites contaminating food and feed. In addition to known mycotoxins,
for which maximum levels in food are enforced, also currently unregulated,
so-called “emerging mycotoxins” were shown to occur
frequently in agricultural products. The aim of this review is to
critically discuss the relevance of selected emerging mycotoxins to
food and feed safety. Acute and chronic toxicity as well as occurrence
data are presented for enniatins, beauvericin, moniliformin, fusaproliferin,
fusaric acid, culmorin, butenolide, sterigmatocystin, emodin, mycophenolic
acid, alternariol, alternariol monomethyl ether, and tenuazonic acid.
By far not all of the detected compounds are toxicologically relevant
at their naturally occurring levels and are therefore of little or
no health concern to consumers. Still, gaps in knowledge have been
identified for several compounds. These gaps should be closed by the
scientific community in the coming years to allow a proper risk assessment
Mycotoxins in the food chain and human health implications
Mycotoxins are secondary fungal metabolites that can be produced in crops and other food commodities both pre- and postharvest. When ingested, mycotoxins may cause mycotoxicosis that can result in an acute or chronic disease episode. Reduced growth and development, immunosuppression, and cancer are chronic conditions that have a higher prevalence in communities that have continual exposure to low level mycotoxin ingestion as may occur in developing countries. International regulatory standards for mycotoxins in food commodities determines the extent of global trade in contaminated commodities. As stable, natural contaminants of the food chain, mycotoxin reduction requires a multifaceted approach, including farmers, government agencies, food processors and scientists. This can have a significant impact on the cost of food production. There is an ongoing need for intervention strategies that reduce mycotoxin contamination of the food supply
Growth of nitrite-oxidizing bacteria by aerobic hydrogen oxidation
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Burian_annex_1 from Drivers of microbial food-web structure along productivity gradients
Data used for the meta-analyses on bacteria-virus and chlorophyll-bacteria relationship
Burian_supplementary_information from Drivers of microbial food-web structure along productivity gradients
Additional methodlogical details and analytical result
Burian_annex_2 from Drivers of microbial food-web structure along productivity gradients
R code of SE
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