Mycotoxins can be found in many foods consumed by humans and animals. These substances are secondary metabolites of some fungi species and are resistant to technological processes (cooking, frying, baking, distillation, fermentation). They most often contaminate products of animal (beef, pork, poultry, lamb, fish, game meat, milk) and plant origin (cereals, processed cereals, vegetables, nuts). It is estimated that about 25% of the world’s harvest may be contaminated with mycotoxins. These substances damage crops and may cause mycotoxicosis. Many mycotoxins can be present in food, together with mold fungi, increasing the exposure of humans and animals to them. In this review we characterized the health risks caused by mycotoxins found in food, pet food and feed. The most important groups of mycotoxins are presented in terms of their toxicity and occurrence.

The chemical composition of 4 spring wheat species was analyzed: einkorn (Triticum monococcum) (local cv.), emmer (Triticum dicoccon) (Lamella cv.), spelt (Triticum spelta) (Wirtas cv.), and common wheat (Triticum aestivum) (Rospuda cv.). Mean emmer and einkorn yield was significantly lower than that of common wheat. The analyses of the wheat grain included the content of total protein, crude ash, crude fat, crude fibre, carbohydrates, phosphorus, potassium, magnesium, calcium, copper, iron, manganese, and zinc. The grains of the tested ancient wheats were richer in protein, lipids, crude fibre, and crude ash than the common wheat grains. The significantly highest levels of crude protein, ether extract, and crude ash were found in einkorn. As the protein concentration in the grain increased, the calcium, magnesium, and potassium levels increased, and the zinc and manganese levels decreased. Genotypic differences between the studied wheats were reflected in the concentrations of the minerals and nutrients, an observation which can be useful in further cross-linkage studies. Dough made from common wheat and spelt flour showed better performance quality classifying it to be used for bread production. In turn, flour from emmer and einkorn wheat may be intended for pastry products, due to short dough development time and constancy as well as high softening.

Mycotoxins are defined as secondary metabolites of some species of mold fungi. They are present in many foods consumed by animals. Moreover, they most often contaminate products of plant and animal origin. Fungi of genera Fusarium, Aspergillus, and Penicillum are most often responsible for the production of mycotoxins. They release toxic compounds that, when properly accumulated, can affect many aspects of breeding, such as reproduction and immunity, as well as the overall liver detoxification performance of animals. Mycotoxins, which are chemical compounds, are extremely difficult to remove due to their natural resistance to mechanical, thermal, and chemical factors. Modern methods of analysis allow the detection of the presence of mycotoxins and determine the level of contamination with them, both in raw materials and in foods. Various food processes that can affect mycotoxins include cleaning, grinding, brewing, cooking, baking, frying, flaking, and extrusion. Most feeding processes have a variable effect on mycotoxins, with those that use high temperatures having the greatest influence. Unfortunately, all these processes significantly reduce mycotoxin amounts, but they do not completely eliminate them. This article presents the risks associated with the presence of mycotoxins in foods and the methods of their detection and prevention.

Due to the increasing global population, the world cannot currently support the well-known techniques of food production due to their harmful effects on land use, water consumption, and greenhouse gas emissions. The key answer is a solution based on the use of edible insects. They have always been present in the diet of animals. They are characterized by a very good nutritional value (e.g., high protein content and contents of essential amino acids and fatty acids, including lauric acid), and products with them receive positive results in palatability tests. Despite the existing literature data on the benefits of the use of insects as a protein source, their acceptance by consumers and animal caregivers remains problematic. In spite of the many advantages of using insects in pet food, it is necessary to analyze the risk of adverse food reactions, including allergic reactions that may be caused by insect consumption. Other hazards relate to the contamination of insects. For example, they can be contaminated with anthropogenic factors during breeding, packaging, cooking, or feeding. These contaminants include the presence of bacteria, mold fungi, mycotoxins, and heavy metals. However, insects can be used in the pet food industry. This is supported by the evolutionary adaptation of their wild ancestors to the eating of insects in the natural environment. The chemical composition of insects also corresponds to the nutritional requirements of dogs. It should be borne in mind that diets containing insect and their effects on animals require careful analysis. The aim of this article is to discuss the nutritional value of insects and their possible applications in the nutrition of companion animals, especially dogs.

Plants of the Asteraceae family have been used in traditional medicine for thousands of years. Now, forgotten for some time, they are gaining popularity again. The aim of this study was to determine and compare the proximate composition and antioxidant activity of inflorescences and leaves of Taraxacum officinale F.H. Wigg. (common dandelion), Tanacetum vulgare L. (tansy) and Solidago virgaurea L. (European goldenrod). The content of dry matter, crude protein, crude ash and crude fat was determined according to the Association of Official Analytical Chemists (AOAC). The content of total polyphenols was determined using methanol extracts. Antioxidant activity was determined by three methods. The protein content was the highest in Taraxacum officinale. The fat and ash content increased in the sequence of Solidago virgaurea < Tanacetum vulgare < Taraxacum officinale. The total content of polyphenols in the material and its antioxidant activity (AA) were different between species. Changes were also observed in the morphological parts of the plants. The results of the research encourage the use of not only those parts of plants known but also inflorescences or leaves, which can be excellent ingredients for drugs and other preparations used in medicine or cosmetology and also in the food industry.

The growing popularity of the use of nutraceuticals in the prevention and alleviation of symptoms of many diseases in humans and dogs means that they are increasingly the subject of research. A representative of the nutraceutical that deserves special attention is turmeric. Turmeric belongs to the family Zingiberaceae and is grown extensively in Asia. It is a plant used as a spice and food coloring, and it is also used in traditional medicine. The biologically active factors that give turmeric its unusual properties and color are curcuminoids. It is a group of substances that includes curcumin, de-methoxycurcumin, and bis-demethoxycurcumin. Curcumin is used as a yellow-orange food coloring. The most important pro-health effects observed after taking curcuminoids include anti-inflammatory, anticancer, and antioxidant effects. The aim of this study was to characterize turmeric and its main substance, curcumin, in terms of their properties, advantages, and disadvantages, based on literature data.