Occurance of Mycotoxins and Mycotoxicosis in Poultry
Volume 2 - Issue 1
Nikola Puvača1*, Dragana Ljubojević2, Milica Živkov Baloš2, Olivera Đuragić3, Vojislava Bursić4, Gorica Vuković5,
Radivoj Prodanović1 and Jelana Bošković1
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- 1Department of Engineering Management in Biotechnology, University Business Academy, Serbia
- 2Scientific Veterinary Institute “Novi Sad”, Serbia
- 3Scientific Institute for Food Technology in Novi Sad, Serbia
- 4Faculty of Agriculture, University of Novi Sad, Serbia
- 5Institute of Public Health of Belgrade, Serbia
*Corresponding author:
Nikola Puvača, Faculty of Economics and Engineering Management, Department of Engineering Management in
Biotechnology, University Business Academy, Novi Sad, Serbia
Received: October 01, 2018; Published: October 09, 2018
DOI: 10.32474/CDVS.2018.02.000130
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Abstract
Mycotoxins are biologically active, toxic metabolites produced
by toxigenic fungi mainly belonging to Aspergillus, Fusarium
and Penicillium species, which invade crops in the field and may
grow on feedstuffs during storage under favourable conditions of
temperature and humidity. FAO estimated that about 25% of
food and feedstuffs are contaminated with mycotoxins and strong
efforts have been made to decontaminate them by the use of
physical and chemical adsorbents but the success made so far is
limited
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