Mycotoxins in Poultry Production: Impacts on Gut Health, Immunity, and Emerging Mitigation Strategies

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Mycotoxins are toxic secondary metabolites produced by fungi such as Aspergillus, Fusarium, and Penicillium, which frequently contaminate poultry feed worldwide. Their occurrence poses severe risks not only to poultry health and productivity but also to food safety through residue transfer into eggs and meat. This review aims to provide a comprehensive synthesis of the prevalence of mycotoxins in poultry systems, their physiological and immunological impacts, and current as well as emerging mitigation strategies. A systematic literature review was conducted using Scopus, PubMed, and Web of Science databases, with twenty-four peer-reviewed articles published between 2010 and 2025 selected based on PRISMA-like screening. Across multiple surveys, more than two-thirds of feed samples in many regions contained at least one detectable mycotoxin, and co-contamination with two or more toxins was frequently observed. Extracted data covered prevalence surveys, mechanistic investigations, controlled feeding trials, and intervention studies. Findings demonstrate that poultry feed is widely contaminated with multiple mycotoxins, including aflatoxins, deoxynivalenol (DON), fumonisins, and zearalenone, often occurring simultaneously and sometimes in masked forms that complicate detection. Chronic exposure reduces growth rates, increases feed conversion ratios, and elevates mortality while adversely affecting welfare indices, such as measures of stress and fear responses. Mycotoxins disrupt intestinal barrier integrity, induce dysbiosis, and suppress immune function, resulting in diminished vaccine responsiveness. Notably, synergistic interactions between toxins and pathogens, such as DON with Campylobacter jejuni, amplify inflammatory responses and impair host defenses. Food safety implications are underscored by the detection of residues in eggs and meat. Conventional binders remain effective against aflatoxins but are limited against DON and fumonisins. Enzyme-based detoxification technologies offer promising specificity, while probiotics (e.g., Lactiplantibacillus plantarum, Aseel chicken-derived strains) and phytobiotics (curcumin, baicalin) provide protective effects through antifungal, antioxidant, and immunomodulatory mechanisms. Despite laboratory success, field validation remains insufficient. In conclusion, mycotoxins impose multifaceted burdens on poultry production. Effective management requires multi-modal approaches integrating adsorbents, enzymes, probiotics, and phytobiotics. This review advances the current knowledge by linking mechanistic evidence with practical strategies, thereby providing a framework for sustainable poultry production and food safety.