Mycotoxicosis, a widespread problem in the poultry industry is caused by ingestion of toxins produced by molds which contaminate cereals and some oilseeds before and subsequent to harvest.

Mycotoxins are a diverse group of chemical compounds which adversely affect liveability, growth rate, feed conversion, immune response, egg production, and carcass quality. The acute and chronic effects of mycotoxins depend on the type of compounds present, level of contamination, and duration of ingestion.

Maize, wheat, rice, and peanut meal are most frequently implicated in cases of mycotoxicosis.

Immature chickens are most susceptible to mycotoxins, but age, intercurrent health and environmental stress also influence the response to various toxins in feed.

Aflatoxins, ochratoxins, trichothecenes, and rubratoxins may result in high mortality if lethal levels of these compounds are present in feed. Low levels may produce economically significant reduction in growth rate and feed conversion in broilers, and low egg production in breeders and commercial egg flocks.

Specific mycotoxins may product characteristic lesions in affected flocks:

• Fusarium T-2 toxin is associated with stomatitis (ulceration of the lining of the oral mucosa).
• Ochratoxin results in kidney degeneration.

Nutrient content of grain is reduced when mold growth occurs on ingredients even in the absence of mycotoxins.

Prevention is based on detection of contaminated ingredients and their exclusion from rations if this is practical or justified financially.

The correct storage of ingredients is necessary. Feed additive mold inhibitors such as propionate and gentian violet will suppress proliferation of fungi and elaboration of toxins. Salvage of feed contaminated with aflatoxin is possible using high temperature ammoniation or adding commercial aluminosilicates to diets. These zeolite compounds specifically bind aflatoxin in the intestine, inhibiting absorbtion. They do not inactivate other mycotoxins including the fusariotoxins.