Effect of Aflatoxins on Poultry Production and Control Methods of Destructive Influence

Aflatoxins are natural fungi toxins that have originated from Aspergillous fungi and secondary metabolites of moulds such as Aspergillus flavus and A. parasiticus. These toxins can be carcinogenic if they enter the body through food. Alfatoxin toxins can cause tissue necrosis, hepatic cirrhosis and liver cancer. Observed clinical signs in human including: regurgitation, cramp, acute hepatic lesions such as lipid changes, pulmonary edema, muscle tremors, coma, hysteria and death with brain edema and involvement of organs such as liver, kidney and heart. Among aflatoxins B1, B2, G1, G2, the most common ones is aflatoxin B1 that is very toxic. Aflatoxins can be found in many foods, for example, grains, oilseeds, spices, maize, groundnuts(peanuts), pistachios, red pepper, black pepper, dried fruit, figs, are substances that have a high risk of aflatoxin. But this dangerous toxin has been observed in a wide variety of food. There has been a chance of contaminant with alfatoxin M in milk, chesses and other dairy products; and Mycotoxins have had improper economical effects on farmers, consumers of agricultural and animal products and ultimately the entire of community.