Trovanja životinja izazvana sekundarnim metabolitima plesni

It is estimated that at least 25% of grain and other cereals are today contaminated with known mycotoxins, while a large number of them are probably contaminated with as yet unidentified mycotoxins. Mycotoxins produce mold mycea, and it is believed that over 220 species have this characteristic. A large number of different mycotoxins has been identified so far, of which only a small number are of medicinal, nutritive and economic significance (aflatoxins, ochratoxins, trichotecenes, zearalenon). The listed mycotoxins present secondary metabolites, primarily the species Aspergillus, Fusarium and Penicillinum. Mycotoxicoses pose a nutritive-medical, but also a diagnostic problem, because certain mycotoxins cause changes in a number of organs. Diseases caused by mycotoxins are not contagious, they are connected with food and/or specific feed, they are similar to avitaminoses, they are not treated with antibiotics or other medicines, and they do not cause an immunological response in the organism because they are of small molecular mass so that animals are permanently protected from their effects. The content of mycotoxins in food and/or feed in practical conditions more often causes the appearance of chronic mycotoxicoses, and the effects of smaller quantities over a longer time period are the same as of bigger quantities over a short period. The early or timely establishment of the presence of mycotoxins in food and the subsequent elimination of the contaminated food from use can aleviate the negative effects, but a certain time period is required for the elimination of the resorbed quantities of mycotoxins and the disappearance of the harmful effect. That is why constant and multilevel monitoring of sanitary hygiene of feed must be practiced in production conditions in order to secure a swift and efficient reaction, as currently the only manner for the successful prevention of the harmful effects of mycotoxins.Procenjuje se da je danas najmanje 25 posto žitarica i drugog zrnevlja kontaminisano poznatim mikotoksinima, dok je, verovatno, veliki deo kontaminisan još neidentifikovanim mikotoksinima. Mikotoksine produkuju gljivice plesni, a smatra se da ovu osobinu poseduje više od 220 vrsta. Do sada je poznat veliki broj različitih mikotoksina od kojih samo manji broj ima medicinski, nutritivni i ekonomski značaj (aflatoksini, ohratoksini, trihoteceni i zearalenon). Navedeni mikotoksini predstavljaju sekundarne metabolite, pre svega, Aspergillus, Fusarium i Penicillium vrsta. Mikotoksikoze predstavljaju nutritivno-medicinski, ali i dijagnostički problem, jer pojedini mikotoksini izazivaju promene na više organa. Oboljenja koja izazivaju mikotoksini nisu kontagiozna, vezana su za hranu i/ili specifična hraniva, slična su avitaminozama, ne leče se antibioticima i drugim lekovima, a u organizmu ne izazivaju imunski odgovor, jer su male molekulske mase, pa su životinje trajno nezaštićene od njihovog delovanja. Sadržaj mikotoksina u hranivima i/ili hrani u praktičnim uslovima češće izaziva pojavljivanje hroničnih mikotoksikoza, a delovanje manjih količina tokom dužeg vremenskog perioda ima iste efekte kao veće količine tokom kraćeg vremenskog perioda. Ranim, odnosno pravovremenim utvrđivanjem prisustva mikotoksina u hrani i posledičnim isključivanjem kontaminisane hrane iz upotrebe mogu da se ublaže negativni efekti, ali je potreban određeni vremenski period za eliminisanje resorbovane količine mikotoksina i štetnog efekta. Zato u proizvodnim uslovima mora da se praktikuje stalni i višestepeni monitoring higijenske ispravnosti hrane radi brzog i efikasnog reagovanja, kao, za sada jedinog, načina uspešne prevencije štetnih efekata mikotoksina