References
Tremorgenic mycotoxicosis in dogs
Abstract
Dogs commonly ingest tremorgenic mycotoxins because of their indiscriminate eating habits. Common sources are mouldy food, compost and rotten, fallen fruits and nuts. The mycotoxins penitrem A and roquefortine are produced by species of the mould Penicillium. Tremorgenic mycotoxicosis is characterised by rapid onset whole-body muscle tremors, vomiting, pyrexia, convulsions, ataxia, twitching and hyperaesthesia. Dogs are also at risk of aspiration. Treatment is aimed at decontamination and control of increased muscle activity and seizures to prevent complications from prolonged seizure activity. This will involve gut decontamination (depending on the condition of the dog), repeat doses of activated charcoal (as the mycotoxins undergo enterohepatic recirculation) and administration of sedatives, anticonvulsants and/or anaesthetics. Lipid emulsion should also be considered in severe cases. Prognosis is typically good in dogs with mild signs or controlled seizures, but more guarded where there is uncontrolled seizure activity or aspiration pneumonitis.
Mycotoxins are fungal metabolites that cause toxicity when ingested by humans and animals. Tremorgenic mycotoxins are commonly produced by the fungus Penicillium, which is found in mouldy (decomposing) foods, silage and compost. Most cases of tremorgenic mycotoxicosis involve dogs, as cats have more discriminating eating habits (Warantuke, 2017).
Mouldy foods, particularly mouldy dairy products (Figure 1), are common sources of tremorgenic mycotoxins (Box 1), but any food waste, including composted waste (Figure 2), rotting, fallen fruits and nuts and silage are potential sources.
Box 1.Potential sources of tremorgenic mycotoxins
There are a number of tremorgenic mycotoxins, but only a few are of clinical significance. Penitrem A and roquefortine are the most common mycotoxins associated with poisoning in small animals. Penitrem A (previously known as tremortin A) is primarily produced by the mould Penicillium crustosum (Frisvad and Filtenborg, 1989). It has been isolated from mouldy cheese, bread and walnuts. Roquefortine is mainly produced by the mould Penicillium roqueforti but also by other Penicillium species (including P. crustosum; Frisvad and Filtenborg, 1989). Roquefortine is found in blue cheese and decaying organic matter such as silage, rubbish and compost (and is produced by different strains of P. roqueforti) (Frisvad and Filtenborg, 1989).
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