XXI Century Agriculture Challenges: mycotoxins

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[:is]Mycotoxins are by-products of the metabolism of microscopic fungi that can grow on the plant in the field or during storage. They are toxic to humans and animals, and more than 300 have been identified... Currently, from a health point of view, there is great concern about the possible chronic toxicity due to continuous exposure to low amounts of mycotoxins.

The growth of mycotoxins depends on biological factors since there are crops that are more sensitive to the action of fungi, but also on environmental conditions such as variations in temperature and humidity. Mycotoxins can be found in products such as fodder, cereals, nuts and fruit, coffee, wine and beer, flour and derivatives, spices, and in foods of animal origin, such as meat, milk, and eggs. At IDEAGRO, we work with many of these crops, especially cereals and fodder, and we are very concerned about finding out about the latest advances and news in order to guarantee the best advice to our partners and farmers, since our harvest depends on their crops. feeding.

The main mycotoxin-producing fungi, known as mycotoxicogenic, correspond to the genera Aspergillus, Penicillium and Fusarium.Each of these genera can generate different types of mycotoxins, in the same way that a certain type of mycotoxin can be produced by different species of fungi.

Field manifestations are seasonal and are generally related to exposure to contaminated feed or forage. Seasonality is associated with climatic conditions, since these affect the development of fungi and the consequent production of mycotoxins, which can develop on substrates such as: cereal grains and oilseeds, green forage or silage, and foods in general, rich in carbohydrates and lipids, producing their deterioration both in the field and in storage.

Given the diversity of environmental conditions under which fungi can proliferate, fungal infection and mycotoxin contamination can occur in direct at any time within the chain of production, transport and handling of food or fodder in the crop (prior to harvest), in the case of mycotoxins such as zearalenones or, during storage, as can occur in the case of aflatoxins.

To rule out risks, it is essential to detect and identify mycotoxins because the presence of fungi does not necessarily imply their production, for example, there are strains of Aspergillus flavus They do not produce aflatoxins. On the other hand, even if the fungus has disappeared, there is not enough evidence to ensure that the mycotoxin is not present in the product. In the latter case, when the toxigenic fungus that contaminated the substrate has disappeared but its mycotoxin still persists, it is called contamination. hint.

The presence of these microorganisms in the field is inevitable since their propagules persist year after year in the stubble, in the soil or suspended in the air, being transported by water, wind, insects, etc. Nevertheless, For the infection to take place and thus increase the chances of fungal growth in the field and the subsequent generation of mycotoxins, crops must be exposed to extreme environmental conditions, such as: thermal or water stress; physical damage caused by hail, insects or other biotic factors; inappropriate management practices (incorrect planting and harvest dates, excessive densities, inefficient weed and insect controls, etc.) or present genetic (susceptibility or resistance) and/or morphological characteristics (for example: maize with husks that do not cover the spike, with a lack of compactness) that give it greater or lesser protection against fungal invasion.

This problem can start in the crop but can also originate or deepen throughout the agri-food chain. when the substrates susceptible to being contaminated are exposed to inadequate conditions during harvesting, transport, storage and/or processing, or when the way of conservation and feeding at the place of consumption are defective.

One of the main characteristics of mycotoxins is that they are toxic at low concentrations (hypotoxic) and their action is cumulative, with delayed effects over time, typical of mutagenic toxins. Its effects are drastic for the Animal production; animal species such as pigs and poultry are likely to be affected; ruminants, however, show greater tolerance to the negative effects of mycotoxins, probably due to the ability of the rumen microflora to denature these toxic metabolites.

The growing social awareness regarding the contamination of agricultural products by mycotoxins has promoted the application of analysis and handling methodologies to prevent their introduction into food and feed, research to develop guarantee systems to minimize the production of mycotoxins and their incorporation into the food chain, and legislation to establish safety levels.

The current production techniques do not allow today to completely avoid contamination by fungi, but by applying good agricultural practices followed by good practices of manufacturing during handling, storage, processing and distribution of feed and food, the presence can be minimized so that exposure of the population through food does not pose a risk. Therefore, it is worth noting the recommendations of the European Commission on general principles for the prevention and reduction of contamination with fungal toxins, as well as guides on the application of the system of hazard analysis and critical control points (HACCP) in the prevention and in the control of contamination by mycotoxins…

It is therefore necessary to have an adequate integrated risk management system, which takes into account pre-harvest management (good agricultural practices), management during harvest and post-harvest management (good manufacturing and storage practices). In several countries, predictive models have been created that take into account climatic factors, varietal sensitivity, use of fungicides, and agricultural practices such as crop rotation and management of residues from previous harvests.

At IDEAGRO, over the last two years we have been making important advances together with the companies we work with to detect the conditions that induce the development of mycotoxins during cultivation. (especially in those crops that serve as raw materials for the preparation of feed for animal feed), as well as with the use of biostimulants to evaluate their reduction together with the modification of habitual cultivation practices, promoting new and better agricultural practices.

Within our specific program, we currently have 22 different crop hypotheses under study that will allow us to know the influence and response of each one of them, with special emphasis on multi-contamination, and on the summative effect (hypotoxic) of low doses for the mycotoxins analyzed.

In addition, and with the aim of providing the widest possible service, Currently we can simultaneously analyze seven different mycotoxins in the same sample (B1, M1, DON, T2, ZEA, Ochratoxin A and Fumonisin) in different media; cereals, corn, silage, wine, paprika,... having optimized our sampling procedure and sample processing, so important in this type of analysis.

For more information, or if you want to contact us: info@ideagro.es & www.ideagro.es


Info & Consulted Documents:

Rafael M. Jimenez Diaz – SUSTAINABLE AGRICULTURE & THE ENVIRONMENTAL CHALLENGE OF AGRICULTURAL PRODUCTION

Miriam S. Romagnoli & Patricia S. Silva – Mycotoxins. What do we know about this problem?[:]

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