جستجوی مقالات مرتبط با کلیدواژه "سموم قارچی" در نشریات گروه "شیلات"

Seafood consumption is increased mainly due to its availability, nutritional value, health benefits, reasonable price in comparison to livestock and poultry and finally lack of fatal diseases such as BSE (bovine spongiform encephalopathy) and FMD (foot and mouth disease) risk. Food contamination with mycotoxins is a serious setback to animal health and performance with subsequent health issues to animal protein product consumers. Mycotoxins are secondary fungal metabolites with different chemical charactristics and physiological effects. It is estimated that 25% of the world's agricultural products are annually affected and practically become useless. Aflatoxins are a group of mycotoxins with carcinogenic and immunosuppressive effects. Aflatoxins can transfer to body through food/feed and also via inhalation. Human and animal food/feed ingredients are susceptible to fungal colonization and growth. Aflatoxins are mainly produced by fungi species such as Aspergillus flavus and A. parasiticus. They concentrate in various tissues including liver, kidney, immune system, genital organs, nervous system and gastrointestinal tract. Certainly, they are considerably accumulated in the liver, for instance the hepatic concenteration of aflatoxin would be 10 times higher that its mascular concentration. Various risk management approaches have been proposed to deal with mycotoxins expecially aflatoxin contamination of feed ingredients, mainly including at-harvest and post harvest managemnets. In at-harvest method mostly avoiding insect damage, choosing varieties resistant to fungal diseases and well-adapted to growing area and biological control are addressed. However, avoiding delayed harvest, avoiding grain kernel damage, grain sorting, managing temperature and humidity of silos and ozone treatment and etc. are mainly considered in post harvest management of feed ingredients . This review summarizes the management strategies for preventing the toxicity of aflatoxin in aquaculture along with reviewing existing literature on the toxicity of aflatoxin in aquaculture animal and other monogastric animals expecially poltury.

Aflatoxins are a group of fungal metabolites that are produced by the growth of fungi on food. These toxins cause illness in animals and humans, and are important in economic and humans health. In this investigation, inhibitory effects of savory (Satureja hortensis L.) essential oil were evaluated on the growth of Aspergillus flavus in fish food. A gas chromatograph apparatus linked to a mass spectrometer (GC/MS) was used to identify the effective components in Satureja hortensis essential oil after extraction. Essential oils against Aspergillus flavus incubated in PDA media and antifungal properties of essential oil Satureja hortensis was investigated. About of 300g of food samples was weighted and samples were sterilized by autoclave. Fungal suspension (3cc) was spraied into the feed samples, and various concentrations of essential oils (0, 300, 400, 500, 600ppm) added to samples. The samples were incubated at temperature of (±SD) 28±2°C. After 20-40 and 60 days period, randomly, some sampled were taken from containers and the production of aflatoxin B1, B2, G1, and G2 was measured in the laboratory. This result confirms that 500ppm concentrations of oil savory have antifungal properties against Aspergillus flavus.