Effet chez le porcelet d'une exposition à un régime co-contaminé en ...

INTRODUCTIONINTRODUCTIONFood safety is a major issue throughout the world. In this respect, much attention needs to bepaid to the possible contamination of food and feed by fungi and the risk of mycotoxin production.Mycotoxins are secondary metabolites produced by fungi, mainly by species from the genusAspergillus, Fusarium and Penicillium. Mycotoxins are very common contaminants of cereals.Furthermore, most mycotoxins are resistant to milling, processing and heating and, therefore, readilyenter the food and feed chains (Bullerman and Bianchini, 2007). The toxicological syndromes causedby ingestion of such toxins range from acute mortality, to slow growth and reduced reproductiveefficiency. Consumption of fungal toxins may also result in impaired immunity and decreasedresistance to infectious diseases (Oswald and Comera, 1998).Most fungi are able to produce several mycotoxins simultaneously in separate feedstuffs, andconsidering, it is a common practice to use multiple grain sources in animals diets, the risk to beexposed to several mycotoxins at the same time increases. This is supported by global surveys thatindicate humans and animals are generally exposed to more than one mycotoxin (Bermudez et al.,1997; Boeira et al., 2000; Monbaliu et al., 2010; Rodrigues and Griessler, 2010; Speijers and Speijers,2004; Wangikar et al., 2004b). The toxicity of combinations of mycotoxins cannot always bepredicted based upon their individual toxicities. Interactions between concomitantly occurringmycotoxins can be antagonistic, additive, or synergistic. The data on the in vivo combined toxiceffects of mycotoxins are limited and therefore, the health risk from exposure to a combination ofmycotoxins is incomplete.The aim of this review is to summarize the published experiments, where laboratory and farmanimals were exposed to a combination of mycotoxins and to describe, parameter by parameter, thetype of interaction observed.22