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Pregled bibliografske jedinice broj: 1093237

Aflatoxins and ochratoxin A in dry-fermented sausages in Croatia, by LC-MS/MS


Kudumija, Nina; Vulić, Ana; Lešić, Tina; Vahčić, Nada; Pleadin, Jelka
Aflatoxins and ochratoxin A in dry-fermented sausages in Croatia, by LC-MS/MS // Food Additives & Contaminants Part B-Surveillance, 13 (2020), 4; 225-232 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 1093237 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Aflatoxins and ochratoxin A in dry-fermented sausages in Croatia, by LC-MS/MS

Autori
Kudumija, Nina ; Vulić, Ana ; Lešić, Tina ; Vahčić, Nada ; Pleadin, Jelka

Izvornik
Food Additives & Contaminants Part B-Surveillance (1939-3210) 13 (2020), 4; 225-232

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

Ključne riječi
Mycotoxins ; aflatoxins ; ochratoxin A ; LC/MS-MS ; traditional fermented sausages

Sažetak
The aim of this study was to develop a highly-sensitive liquid chromatographic – tandem mass spectrometric (LC-MS/MS) method to investigate the presence of aflatoxins (AFB1, AFB2, AFG1 and AFG2) and ochratoxin A (OTA) in traditional homemade sausages (n = 88) collected from small family farms situated in different regions in Croatia. Aflatoxins were not detected (<LOD) in any of the analysed samples, whereas the percentage of OTA-positive homemade sausages was 14.8%, consisting of 1.1% Istrian sausages, 7.9% Slavonian sausages and 5.7% Kulenova Seka. In Slavonian sausages, the mean OTA concentration was 0.27 ± 0.09 μg/kg with a maximum of 0.38 μg/kg, while in Kulenova Seka the mean concentration was 0.26 ± 0.14 μg/kg, rising to a maximum of 0.48 μg/kg. Statistically significant differences (p = .243) in OTA concentrations across different types of homemade sausage and sampling regions were not determined.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA


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

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

Profili:

Avatar Url Nada Vahčić (autor)

Avatar Url Ana Vulić (autor)

Avatar Url Jelka Pleadin (autor)

Avatar Url Nina Kudumija (autor)

Avatar Url Tina Lešić (autor)

Citiraj ovu publikaciju

Kudumija, Nina; Vulić, Ana; Lešić, Tina; Vahčić, Nada; Pleadin, Jelka
Aflatoxins and ochratoxin A in dry-fermented sausages in Croatia, by LC-MS/MS // Food Additives & Contaminants Part B-Surveillance, 13 (2020), 4; 225-232 (međunarodna recenzija, članak, znanstveni)
Kudumija, N., Vulić, A., Lešić, T., Vahčić, N. & Pleadin, J. (2020) Aflatoxins and ochratoxin A in dry-fermented sausages in Croatia, by LC-MS/MS. Food Additives & Contaminants Part B-Surveillance, 13 (4), 225-232.
@article{article, year = {2020}, pages = {225-232}, keywords = {Mycotoxins, aflatoxins, ochratoxin A, LC/MS-MS, traditional fermented sausages}, journal = {Food Additives and Contaminants Part B-Surveillance}, volume = {13}, number = {4}, issn = {1939-3210}, title = {Aflatoxins and ochratoxin A in dry-fermented sausages in Croatia, by LC-MS/MS}, keyword = {Mycotoxins, aflatoxins, ochratoxin A, LC/MS-MS, traditional fermented sausages} }
@article{article, year = {2020}, pages = {225-232}, keywords = {Mycotoxins, aflatoxins, ochratoxin A, LC/MS-MS, traditional fermented sausages}, journal = {Food Additives and Contaminants Part B-Surveillance}, volume = {13}, number = {4}, issn = {1939-3210}, title = {Aflatoxins and ochratoxin A in dry-fermented sausages in Croatia, by LC-MS/MS}, keyword = {Mycotoxins, aflatoxins, ochratoxin A, LC/MS-MS, traditional fermented sausages} }

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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