engleski

Influence of weather conditions on the presence of mycotoxins in meat products from Croatian family farms

Given the fact that mycotoxins represent naturally occurring cereal contaminants, consequential contamination of feed mixtures used to feed farm animals is to be expected, as also carry-over effect of these contaminants from exposed animals to meat and meat products. Mycotoxin presence can also arise as a consequence of contaminated spices that are used in production of meat products. At the same time, their occurrence in dry-cured meat products could be a consequence of moulds whose spores mostly come from the ripening chambers’ surroundings and tend to overgrow the product surface during ripening. Also, outer damage of dry-cured meat product casing may facilitate the diffusion of mycotoxins inside the product. The aim of this research was to determine the concentrations of ochratoxin A (OTA), aflatoxins (AFs), citrinin (CIT), sterigmatocystin (STC) and cyclopiazonic acid (CPA), and to put into connection established concentrations with weather conditions according to regions of production. For this purpose, confirmatory multi-mycotoxin liquid chromatography tandem mass spectrometry (LC-MS/MS) was used for analyses of 200 traditional meat products produced on Croatian family farms during a two-year period. Based on the data on dietary habits of Croatian population, TMPs consumption- mediated consumer exposure to these mycotoxins shall be assessed and results could be use as a valuable rationale for competent authorities in establishing the maximum levels of mycotoxins in meat products, as well as a valuable guidance for producers that shall help them prevent mycotoxin contamination of meat products they produce.

mycotoxin ; meat products ; carry-over effect ; spices ; surface moulds ; environmental conditions

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