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Pregled bibliografske jedinice broj: 1041472

Toxicogenic fungi and the occurrence of mycotoxins in traditional meat products


Zadravec, Manuela; Markov, Ksenija; Frece, Jadranka; Perković, Irena; Jakopović, Željko; Lešić, Tina; Mitak, Mario; Pleadin, Jelka
Toxicogenic fungi and the occurrence of mycotoxins in traditional meat products // Croatian Journal of Food Science and Technology, 11 (2019), 2; 272-282 doi:10.17508/CJFST.2019.11.2.05 (međunarodna recenzija, pregledni rad, znanstveni)


CROSBI ID: 1041472 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Toxicogenic fungi and the occurrence of mycotoxins in traditional meat products

Autori
Zadravec, Manuela ; Markov, Ksenija ; Frece, Jadranka ; Perković, Irena ; Jakopović, Željko ; Lešić, Tina ; Mitak, Mario ; Pleadin, Jelka

Izvornik
Croatian Journal of Food Science and Technology (1847-3466) 11 (2019), 2; 272-282

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, pregledni rad, znanstveni

Ključne riječi
Toxicogenic fungi ; Surface ; Mycotoxins ; Traditional meat products

Sažetak
During ripening, the surface of dry traditional meat products (TMPs) becomes overgrown by fungi of the Penicillium spp., Aspergillus spp. and Eurotium spp. whose spores mostly come from the environment in which the ripening chambers are placed. Certain fungi species is often responsible for the occurrence of toxic compounds termed the mycotoxins, among which of the outermost importance in connection with meat products are aflatoxin B1 (AFB1) and ochratoxin A (OTA). Besides, some other mycotoxins such as citrinin (CIT), cyclopiazonic acid (CPA) and sterigmatocystin (STC) can also be present, but their impact on the quality and safety of meat products, and therefore also on human health, has still not been fully clarified. As control and prevention of toxicogenic fungi growth are key factors to the prevention of mycotoxin presence in dry-cured TMPs, levels of mycotoxin contamination, mycotoxin-producing mould species and factors of relevance for mycotoxin production, such as climate, should be determined.

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; Markov, Ksenija; Frece, Jadranka; Perković, Irena; Jakopović, Željko; Lešić, Tina; Mitak, Mario; Pleadin, Jelka
Toxicogenic fungi and the occurrence of mycotoxins in traditional meat products // Croatian Journal of Food Science and Technology, 11 (2019), 2; 272-282 doi:10.17508/CJFST.2019.11.2.05 (međunarodna recenzija, pregledni rad, znanstveni)
Zadravec, M., Markov, K., Frece, J., Perković, I., Jakopović, Ž., Lešić, T., Mitak, M. & Pleadin, J. (2019) Toxicogenic fungi and the occurrence of mycotoxins in traditional meat products. Croatian Journal of Food Science and Technology, 11 (2), 272-282 doi:10.17508/CJFST.2019.11.2.05.
@article{article, year = {2019}, pages = {272-282}, DOI = {10.17508/CJFST.2019.11.2.05}, keywords = {Toxicogenic fungi, Surface, Mycotoxins, Traditional meat products}, journal = {Croatian Journal of Food Science and Technology}, doi = {10.17508/CJFST.2019.11.2.05}, volume = {11}, number = {2}, issn = {1847-3466}, title = {Toxicogenic fungi and the occurrence of mycotoxins in traditional meat products}, keyword = {Toxicogenic fungi, Surface, Mycotoxins, Traditional meat products} }

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  • CAB Abstracts


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