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Pregled bibliografske jedinice broj: 1036159

A study of surface moulds and mycotoxins in Croatian traditional dry-cured meat products


Zadravec, Manuela; Vahčić, Nada; Brnić, Dragan; Markov, Ksenija; Frece, Jadranka; Beck, Relja; Lešić, Tina; Pleadin, Jelka
A study of surface moulds and mycotoxins in Croatian traditional dry-cured meat products // International journal of food microbiology, 317 (2020), 108459, 7 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 1036159 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
A study of surface moulds and mycotoxins in Croatian traditional dry-cured meat products

Autori
Zadravec, Manuela ; Vahčić, Nada ; Brnić, Dragan ; Markov, Ksenija ; Frece, Jadranka ; Beck, Relja ; Lešić, Tina ; Pleadin, Jelka

Izvornik
International journal of food microbiology (0168-1605) 317 (2020); 108459, 7

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Surface moulds Traditional meat products Production technology Climate Aflatoxin B1 Ochratoxin A
(Surface moulds ; Traditional meat products ; Production technology ; Climate ; Aflatoxin B1 ; Ochratoxin A)

Sažetak
Xerophilic species of Aspergillus, Penicillium and Eurotium genera from surfaces of dry-cured traditional meat products (TMPs) can cause mycotoxin contamination during uncontrolled household processing. The aim of this study was to investigate into surface moulds growing on Croatian prosciuttos and fermented sausages produced in different climate regions using different technologies (n = 160), and to relate the occurrence of aflatoxin B1 (AFB1) and ochratoxin A (OTA) to their presence. The results revealed the Penicillium (79%) to be the dominating contaminating mould, while Aspergillus (11%), Eurotium (7%) and Mucor (4%) species were present in a significantly lower number of isolates, with higher prevalence and greater diversity in prosciuttos than in sausages, relative of the production technology and regional climate. OTA contamination (14% of samples) was significantly more frequent than that with AFB1 (8% of samples), with OTA concentration rising to the maximal 6.86 μg/kg, whereas AFB1 concentrations were slightly higher than, or around, the limit of quantification of the method in use, with the maximal value of 1.92 μg/kg. The presence of AFB1 in absence of toxicogenic moulds, observed in some samples, can be attributed to contaminated spices used in TMP production or an indirect contamination via a carry-over effect.

Izvorni jezik
Engleski

Znanstvena područja
Javno zdravstvo i zdravstvena zaštita, Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
HRZZ-IP-2018-01-9017 - Mikotoksini u hrvatskim tradicionalnim mesnim proizvodima: molekularna identifikacija plijesni producenata i procjena izloženosti potrošača (TMPmouldRISK) (Pleadin, Jelka, HRZZ - 2018-01 )

Ustanove
Hrvatski veterinarski institut, Zagreb,
Prehrambeno-biotehnološki fakultet, Zagreb

Citiraj ovu publikaciju

Zadravec, Manuela; Vahčić, Nada; Brnić, Dragan; Markov, Ksenija; Frece, Jadranka; Beck, Relja; Lešić, Tina; Pleadin, Jelka
A study of surface moulds and mycotoxins in Croatian traditional dry-cured meat products // International journal of food microbiology, 317 (2020), 108459, 7 (međunarodna recenzija, članak, znanstveni)
Zadravec, M., Vahčić, N., Brnić, D., Markov, K., Frece, J., Beck, R., Lešić, T. & Pleadin, J. (2020) A study of surface moulds and mycotoxins in Croatian traditional dry-cured meat products. International journal of food microbiology, 317, 108459, 7.
@article{article, year = {2020}, pages = {7}, chapter = {108459}, keywords = {Surface moulds, Traditional meat products, Production technology, Climate, Aflatoxin B1, Ochratoxin A}, journal = {International journal of food microbiology}, volume = {317}, issn = {0168-1605}, title = {A study of surface moulds and mycotoxins in Croatian traditional dry-cured meat products}, keyword = {Surface moulds, Traditional meat products, Production technology, Climate, Aflatoxin B1, Ochratoxin A}, chapternumber = {108459} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus
  • MEDLINE





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