ISSUE FOCUS FEED & ADDITIVE MAGAZINE May 2025 39 Yet, these measures may not always be practical or adequate to fully maintain the quality of stored grain introducing additional protective steps, such as the use of organic acids, provides an antimicrobial defence that inhibits the proliferation of moulds, yeasts, and bacteria, effectively preserving grain quality. Organic acids serve as a formidable asset in integrated grain storage techniques. The mode of action deployed by organic acids prevents microbial growth by establishing an environment that is detrimental to bacteria, yeasts, and moulds, including those that generate mycotoxins. When integrated into a holistic storage approach, organic acids significantly protect grain quality by curbing spoilage, minimizing nutritional losses, and enhancing shelf life. THE ROLE OF ORGANIC ACIDS IN GRAIN PRESERVATION Adaptive storage techniques, which include efficient monitoring systems and the use of organic acid treatments, are vital for safeguarding grain quality, ensuring food safety, and reducing health hazards in an evolving climate. Organic acids, including propionic acid, are wellknown for their antimicrobial effectiveness, especially in low moisture environments, where they inhibit the growth of spoilage bacteria, yeasts, and moulds that produce mycotoxins. These acids infiltrate microbial cells in their undissociated state, acidifying the cytoplasm and depleting energy reserves, which interrupts growth and metabolic functions. The established efficacy of organic acids in preserving grain quality makes them an essential component of grain storage management (Dijksterhuis et al., 2024). Maintaining grain quality during storage is crucial for minimizing losses and preserving its nutritional content. Minimising loss and optimising grain quality during storage were key objectives in the development of Fylax Grain. The potent mixture of buffered Mycotoxin presence in grains is significantly affected by weather conditions that encourage fungal proliferation and toxin synthesis, especially during periods of stress. Elevated temperatures and moisture levels, worsened by climate change, increase the likelihood of contamination from fungi like Aspergillus and Fusarium. History offers a warning of how climate conditions can lead to a mycotoxin crisis. The mycotoxin crisis in Eastern Europe in 2013 emphasized how severe weather conditions intensified mycotoxin contamination, severely impacting maize production and leading to significant milk contamination in the Balkan area. Aflatoxin M1, a mycotoxin found in the milk of cows that consumed contaminated feed, was detected, raising concerns for public health. Furthermore, elevated levels of mycotoxins were detected in dry fermented sausages in Croatia, exceeding the legal thresholds for processed cereals and highlighting the wider ramifications of mycotoxins within the food supply chain (Garcia-Cela & Gasperini, 2024). The mycotoxin crisis of 2013 resulted in the recall of aflatoxin-tainted feed, affecting numerous countries and causing significant financial losses in the millions for stakeholders such as maize traders, feed manufacturers, and the dairy industry (Focker et al., 2021). These observations stress the importance of ongoing surveillance for mycotoxin contamination in both grains and animal products. More recent events have also introduced concern about how climate events are affecting mycotoxin contamination. For instance, in Northern Italy, a pattern of drought followed by rainfall has been associated with increases in aflatoxin concentrations, while wetter seasons contribute to higher levels of other mycotoxins such as zearalenone and deoxynivalenol (DON) (Locatelli et al., 2022). Mycotoxins and Climate Conditions: IMPACTS ON GRAIN AND FOOD SAFETY
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