In the Hazard Map database, we have updated all the sheets corresponding to the mycotoxins of the chemical hazards block:
- Trichothecenes T-2 and HT2
Mycotoxins are products of fungal metabolism and their ingestion, inhalation or skin absorption can cause disease or death in animals and people. The most important mycotoxins are produced by molds of the genera Aspergillus , Penicillium and Fusarium .
Among the most common mycotoxins are aflatoxins, ochratoxin A, patulin, fumonisins, zearanelone, deoxynivalenol, and T-2 and HT-2 toxins.
Posted in Aflatoxin, Aspergillus, deoxynivalenol, Food Hazard, Food Hazrd, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Toxin, Fumonsins, Fusarium Toxin, microbial contamination, Microbiology, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin, Patulin, Penicillium brevicompactum, Trichothecenes, Zearalenone
Farmers are being warned to keep their eyes peeled for signs of contamination in feed after sampling has shown high mycotoxin risk levels.
UK-wide sampling carried out by Alltech has shown that 46% of total mixed rations (TMR) produced in spring-summer have a moderate to high mycotoxin risk.
“The most common types of mycotoxin found were the Type A Trichothecenes and the Penicilliums,” explains Bob Kendal, North England ruminant manager at Alltech.
“Penicilliums are found in silages and are of particular concern for ruminants. The mould starts life white in colour before developing a blue/grey/green colour and, as the name suggests, can have an antibiotic effect on rumen bacteria.
“This manifests itself as acidosis-like symptoms, dung consistency and sudden drops in milk.
“Type A Trichothecenes includes T-2 toxin which can have a serious effect on the gut of the cow and reduce intakes and performance.”