mycotoxin risk will be reduced or removed from the farmer’s toolbox. It is difficult to precisely predict the impact such polices will have on future mycotoxin levels, However, given the changing landscape, both from an environmental point of view but also, in the future, from a legislative point of view, it is inevitable producers will have to adapt their businesses.
Novel methods for a mycotoxin management programme There have been positive developments in new and novel areas of mycotoxin management: from biopesticides and biostimulants through to competitive exclusion strategies using nontoxigenic strains of Aspergillus moulds. While these methods are not perfect, they do offer positive tools for the control of aflatoxin, which is of particular concern from a food safety and security standpoint. Other post-harvest concepts include grain cleaning and processing, which has different implications depending on the exact nature of the grain, mycotoxins present and processing steps. Stages such as cleaning, sieving and thermal treatment can positively affect the level of mycotoxins. Still, the outcomes vary and do not result in mycotoxin-free grains.
Can mycotoxin adsorbents play a role? A recent meta-analysis conducted on published studies where a yeast cell wall extract (YCWE) (Mycosorb, Alltech) was fed to laying hens consuming diets with and without mycotoxins demonstrated that the contribution YCWE makes to environmental sustainability is significant, as calculated by Alltech E-CO2
. Based on the increased performance from
feeding a YCWE product, it found that if Mycosorb was added to the diet of 100,000 poultry layers for a period of 63 weeks, it could help to reduce the overall carbon footprint by 3.76%, equal to removing 124 cars from the road, grounding 221 round - trip transatlantic flights or planting 190 trees. While grain producers, particularly those in Europe, look set to face a restricted set of crop management tools for reducing the mycotoxin threat, livestock producers will be expected to understand their production metrics from an increasingly environmental viewpoint. Between these two sets of producers, there will be a requirement for the food and feed industry to better understand mycotoxin contamination levels and act accordingly with respect to the prevailing legislative regulations in its jurisdiction.
References are available on request. ▶ MYCOTOXINS | NOVEMBER 2021 11
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