engleski

Cyclopiazonic acid in industrially and traditionally produced Croatian dry-fermented sausage

Cyclopiazonic acid (CPA) is considered as potentially dangerous mycotoxins that can cause damage to the digestive organs, the myocardium and the skeletal muscles. CPA levels in different types of meat products are generally unexplored, although there is the possibility of its substantial occurrence in meat products, even in high concentrations. Dry-fermented meat products can be contaminated with CPA directly through production by the moulds of the Aspergillus and Penicillium genus that overgrow their surface during ripening or indirectly through contaminated animal feed and spices used in their production. Production of CPA is climatically conditioned, so its occurrence certainly varies by year of production. The aim of this study was to investigate and compare CPA contamination of traditionally (n=16) and industrially (n=10) produced Croatian dry-fermented sausage kulen, produced during 2019/2020 timeframe. Analysis of CPA was based on the extraction and clean-up using the QuEChERS salts, followed by use of LC-MS/MS (liquid chromatography-tandem mass spectrometry) method. Results showed that CPA was detected in 5 analysed traditionally produced kulen samples, in concentration range from 2.50 to 13.35 µg/kg, while CPA was not detected in any of the analysed industrial samples. This can be attributed to non- regulated and variable season conditions in traditional production in comparison to controlled production conditions in the industry. Further research should be focused on other types of Croatian dry-cured meat products, especially those that ripen through longer period of time on which a mould growth could be substantial.

mycotoxin ; occurrence ; meat products ; LC-MS/MS ; analytical method

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