Abstract
Mycotoxins produced by various fungi of the genera Aspergillus, Fusarium and Penicillium can easily contaminate cereals, their by-products and many plant and animal products commonly used for manufacturing industrial and homemade fish feed. The most common are: aflatoxins, ochratoxin A, zearalenone and trichothecenes. However, information on the impact of mycotoxins is still scarce, most of it coming from experimental studies. The toxicological effects of mycotoxins on fish depend on the type of mycotoxin and on the relationship between dose and exposure to which the fish are subjected. Subchronic intoxication usually results in decreasing rates of growth, changes in the general condition of the fish, specific lesions in various organs including the liver, immunosuppression and an increased occurrence of opportunistic pathogens. Aflatoxins are often associated with a high incidence of liver tumours. However, significant variations in toxicity are related to various factors, including the species and age of the fish in question. This article provides an overview of the issues related to mycotoxins in fish farming and presents the necessary actions to be undertaken in order to reduce their effects with emphasis on the multifactorial aspects of these contaminants.
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