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ARPN Journal of Science and Technology >> Volume 7, Issue 2, November 2017

ARPN Journal of Science and Technology


Mycotoxins: Toxigenic Fungal Compounds A Review

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Author Mohammed Sani Sambo Datsugwai, Bala Ezekiel, Yunusa Audu, Muhammad Isah Legbo, Yakubu Azeh, Muhammad Ramatu Gogo
ISSN 2225-7217
On Pages 687-692
Volume No. 3
Issue No. 7
Issue Date August 01, 2013
Publishing Date August 01, 2013
Keywords fungus, mycotoxins, severe, chronic, mycotoxicosis



Abstract

The toxigenic fungal compounds called mycotoxin are poisonous substances produced by different species of fungus. Basically three major genera of fungus are identified to produce mycotoxins: they include Aspergillus, Fusarium and Penicillum. Although other genera also produces these toxigenic compounds. The presence of mytotoxins in food poses health risk ranging from mild to severe damage to the liver and kidney. Chronic damage may be induced in animals or human after ingestion of small quantity of the toxin present in contaminated foods. For example Aflatoxin produced by Aspergillus flavus, if ingested from contaminated food could pose serious and severe health risk to man and animals. Foods like rice, corn, barley, wheat, sorghum, peanut, cotton seeds, soya bean, silages and by products feeds which have been mishandled are the major sources of mycotoxins. Different species of fungus produce different types of mycotoxins. The disease caused by ingestion of mycotoxins is called mycotoxicosis. Mycotoxin contamination of foods could be prevented by controlling the environmental condition that influence fungal growth, which is by controlling the physical conditions of the grains, cleaning the storage systems regularly and by the use of mold inhibitors and anti cracking additives. The control of the toxigenic compounds could also be by removing the suspected feed contaminated with mycotoxins or by addition of toxin binder to the ration of the feed.


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