A systematic review of global occurrence of emerging mycotoxins in crops and animal feeds,and their toxicity in livestock

Mycotoxins are the most frequently occurring natural contaminant in food and feed.Their occurrence in crops and animal feed represents an enormous challenge,particularly for livestock farmers in terms of increased production costs,reduced animal performance and profitability.This study investigates the scale of emerging mycotoxins contamination of crops and animal feeds globally,and evaluates their impacts on the health and performance of livestock,especially when they co-occur alongside regulated mycotoxins.Emerging mycotoxins including nivalenol,enniatins,beauvericin,diacetoxyscirpenol,fusaric acid,patulin,moniliformin and sterigmatocystin were found to be the most prevalent contaminants of cereals and other feed commodities worldwide.The pooled mean levels for beauvericin,nivalenol,enniatins,moniliformin,sterigmatocystin,diacetoxyscirpenol,fusaric acid,and patulin were 386,421,7,854,204,136,126,370 and 138 mg/kg,respectively.In terms of toxicity,co-occurrence of emerging mycotoxins with each other and also with regulated mycotoxins profoundly impacts livestock performance,even at low levels.Therefore,there is a need for cumulative risk assessments to evaluate the health risks associated with simultaneous exposure to emerging and regulated mycotoxins and also to develop effective mitigation strategies.

Bacteriocinogenic lactic acid bacteria from Thai fermented foods: Potential food applications

Fermentation is an ancient preservation process which has been widely used in many countries across the world,especially in Southeast Asia.Many types of traditional fermented food products that contain lactic acid bacteria(LAB)appear to contain an abundance of bacteriocin producers.Until now,thirteen types of traditional Thai fermented food are recognized as isolation sources of bacteriocinogenic LAB.Furthermore,twenty-four bacteriocins from Thai fermented food isolates have been identified and fully charactized.Additionally,six bacteriocinogenic LAB strains have been applied to food products,as starter cultures or bacteriocin preparations,in order to increase product quality and safety.However,research into this form of application of bacteriocins produced by Thai fermented food isolates in food products remains very limited.Hence,the aim of this article is to provide a comprehensive review on bacteriocin from Thai fermented food isolates(i.e.,definition,types diversity,and various isolation sources of bacteriocinogenic LAB).Additionally,the potential application of bacteriocins as either starter cultures or preservatives has also been summarized.