Mycotoxins are toxic secondary metabolites produced by mould and fungi (mainly
Aspergillus and Fusarium) and are found in grain. They occur naturally and can develop
in the field (pre-harvest) or in grain storage (post-harvest).
Unfortunately, once mycotoxins develop, they cannot be destroyed without significantly
damaging the feed, as they are highly chemically and thermally stable and able to survive
through the feed manufacturing process.
Mycotoxin exposure usually occurs when animals ingest feed that is contaminated with
mycotoxins. They are then absorbed into the bloodstream and have a toxic effect on the
animals at low levels of ppm and ppb, a disease known as mycotoxicosis.
The effects of mycotoxicosis will vary according to the type of mycotoxin and will have a
severe effect on the health and yield of animals, and, in severe cases, metabolites may
build up in the milk, eggs, and meat.
One of the most common types is deoxynivalenol (DON), a highly toxic mycotoxin
belonging to the trichothecenes family. The high levels of DON found in raw materials
and feed affects countries throughout the world, and it is also very difficult to treat.
