Chapter 14 Flashcards
1
Q
What are mycotoxins?
A
- secondary metabolites produced by filamentous fungi
2
Q
Mycotoxins are most common in:
A
- cereal grains
- corn
- peanut and tree nuts
3
Q
Common characteristics of mycotoxins
A
- can be very toxic to humans and animals at low concentrations
- lack of visible appearance of fungus, does not negate presence of mycotoxins
- toxins can remain in the organism after the fungus has been removed
- can be heat stable, not destroyed by canning or other processes
4
Q
Where are mycotoxins found?
A
- in food and feed
5
Q
What kind of affect do mycotoxins have on animal health?
A
- detrimental effect on animal health and performance
- the impact on animal health and productivity depends on the interactions between the toxin, the animal and environmental factors
6
Q
What are mycotoxins important?
A
- because they can be costly when they effect
- the food and agriculture organization of the United nations (FAO) states the cost of mycotoxins in canada and US is approximately 5 billion dollars a year
1. animal productivity
2. human health
3. international trade
7
Q
Human symptoms from mycotoxins
A
- immunosuppression
- irritation of the mucus membrane and the CNS
- symptoms related are varied, but may include headaches, respiratory stress, dizziness, nausea, fatigue and diarrhea
- carcinogenic
8
Q
Symptoms in animals from mycotoxins
A
- economic loss due to impaired health of stock animals
- feed refusal
- impaired animal health resulting in reduced production of eggs, milk, weight gain, etc
- metabolites are passed through the milk in cheese, dry milk and yogurt
- disease
- death
9
Q
Mycotoxin Health hazards
A
- generally lower risk in well developed countries due to improved standards of living
- high intake of affected product, usually in conjunction with limited amounts of other food sources
- greatest threat comes from long term exposure due to eating contaminated food or meat from animals fed contaminated feed
10
Q
Why mycotoxins in the past?
A
- food eaten right away, or dried and stored in short term
11
Q
Why mycotoxins in the present?
A
- large amounts of food produced at once
- large amounts stored (silo, warehouse, stores)
- shipped great distances, over a long time
- cultural differences
- fermented flavors
- animals will eat it
- may be contaminated even if you do not see mold
12
Q
Brief history of mycotoxins
A
- mycotoxin contamination has affected humans for thousands of years
- festival for roman god Robigus, protector of grain and trees was celebrated to stave off rust and mold
- middle ages had outbreaks of erogtism
- only in the last 30-40 years have scientists been able to isolate specific toxins from their fungal sources
13
Q
Turkey X disease
A
- formal study of mycotoxins began with the investigation of the deaths of more than 100,000 turkeys in England
- linked to aflatoxins in the grains they were being fed
14
Q
Aflatoxins
A
- linked to Turkey X disease
- in England thousands of turkeys sickened rapidly, hemorrhaged subcutaneously and died
- were found in Brazilian peanut mill in feed
- potent carcinogen
15
Q
Major groups of mycotoxins
A
- Alfatoxins
- Ochratoxin A
- T-2 Toxin
16
Q
Alfatoxins are produced by what species?
A
- produced by Aspergillus flavus, A parasiticus
