Use of phytochemicals to control the Mycotoxicosis in poultry

SUMMARY

Mycotoxins are the secondary fungal metabolites produced by various toxigenic fungal species and are found in several feedstuffs, particularly in plants during pre- and post-harvesting conditions, like processing, transportation and storage. They can cause disease in both humans and animals. The occurrence of mycotoxins is of high concern to food safety and security due to their negative health and economic effects. Consequently, the control of mycotoxin adulteration is a major goal of the food and agriculture industries. Therefore it is need of time to express the new approaches which may alleviate the economic and health implications linked with mycotoxins adulteration of food and feed ingredients having negative effects on public health and global trade. Several approaches have been assumed to alleviate mycotoxin adulteration but often fall short of the requisite efficiency. One of the auspicious strategies is the usage of bioactive plant metabolites or components synergistically with mycotoxin-adsorbing compounds for limiting the exposure of these mycotoxins and their adverse health effects. Several studies have proven that plant extracts have a variety of bioactive components which may prevent mould growth. The metabolites formed by plants are a promising substitute because plants produce a huge variety of compounds, either as a part of their growth or in response to stress or pathogen attack. The purpose of this review is to discuss the potential for control of fungal growth in food commodities by using plant-derived products or phytochemicals.

KEYWORDS:

• Mycotoxins
• medicinal plants
• phytochemical
• food safety

Disclosure statement

The authors of this manuscript declare there is no conflict of interest.