Mycotoxins are an ongoing concern when feeding livestock and companion animals since minute amounts can greatly effect animal health and productivity. This document is written to help answer questions about the accumulation of mycotoxins in feeds, guidelines for feeding mycotoxin-contaminated feedstuffs, sampling grain for mycotoxin analysis, and the methods used for mycotoxin analysis in the lab. Download the white paper:
Mycotoxins are an ongoing concern when feeding livestock and companion animals since minute amounts can greatly effect animal health and productivity.
We’ve compiled here a list of tests that might interest you based on your specific search.
We’ve compiled here a list of resources that might interest you based on your specific search.
Patulin is a mycotoxin associated with the spoilage of grains, fruits, cheeses, and breads. It is considered the most significant mycotoxin in fruit and fruit juices; important because high-risk populations such as infants, children and the elderly consume these products. Download white paper to read on:READ MORE
First described as a pathogen in the late 1920's, it was not until the early 1980's that Listeria monocytogenes emerged as a food-borne pathogen. These hardy, nonspore-forming bacteria are capable of growing over a temperature range of 1-45o C (34-113o F), growing best at 30-37o C (86-99o F); a pH range of 5.5-9 preferring a slightly alkaline condition; and can survive salt concentrations up to 25%!READ MORE
Forages provide the nutritional base of cow-calf operations. Mineral supplementation decisions pivot around the quanitity and quality of the forage-base.READ MORE