Mycological Contamination Assessment of Poultry Feeds in Algeria

Abstract

Toxigenic fungi are regularly found in poultry feeds. The deterioration of food by fungi results in economic losses. Additionally, the production of toxins, which can adversely affect animal health and pose harmful effects on humans if transmitted through milk, meat and eggs. This study aims to isolate and identify pathogenic fungi from raw materials and commercially prepared poultry feed. The isolation of fungi was conducted using the dilution plate method, and fungal isolates were identified at the genus/species level based on macroscopic and microscopic characteristics.

  Molds isolated included Penicillium, Aspergillus, Fusarium, Rhizopus, Alternaria, Talaromyces, and Mucor with Aspergillus, Penicillium and Fusarium being the most frequently occurring genera. Fungal counts ranged from 1×10³ to 17×10³ CFU/g. The highest fungal contamination among primary products was 16×10³ CFU/g in barley, followed by 11×10³ CFU/g in bran, and then 6×10³ , 4×10³ CFU/g in both maize and soybean, respectively. Among the commercially prepared poultry feed, the highest fungal contamination was 17×10³ CFU/g in chicken food, followed by 9×10³ CFU/g in broiler food, and the lowest fungal contamination values was 1×10³ CFU/g for finisher food. The moisture content of poultry feeds samples ranged from 14.70 % to 18.36%. It is evident that poultry feed is highly susceptible to fungal contamination, requiring specific storage and handling conditions to reduce fungal infections and protect the health of humans and animals.