hrvatski

Mikotoksini u tradicionalnim mesnim proizvodima - procjena izloženosti konzumenata

Mycotoxins are secondary metabolites of moulds that may be present in food and feed, and their presence depends on several factors and cannot be completely prevented. The most common and primary contaminated foods are cereals, but mycotoxins can also be found in milk and dairy products, as well as in meat and meat products, and some other processed products such as pasta, alcoholic beverages and other. Adverse effects on human and animal health can be manifested through all organic systems, while the common name for this type of disease is mycotoxicosis. The aim of the study was to determine occurrence of some mycotoxins in traditional meat products as a consequence of their presence in animal feed, in spices used in their production or the appearance of toxic moulds on their surface. The study covered mycotoxins whose presence is usually monitored in food, such as aflatoxins (AFT) B1, B2, G1, G2, and ochratoxin A (OTA), and for almost unexplored mycotoxins that were suspected to be present, like citrinin (CIT), sterigmatocystin (STC) and cyclopiazonic acid (CPA). In the period 2019-2021, 250 samples of traditional meat products produced on family farms were sampled for mould identification and physicochemical properties determination. Mycotoxins were analyzed by liquid chromatography tandem mass spectrometry (LC-MS / MS). The meat products were classified into six categories: sausages, sausage “kulen”, prosciutto/ham, bacon, neck and loin (“pečenica”), in order to harmonize with consumption data (Croatian Agency for Agriculture and Food, 2011- 2012).The presence of AFT and CIT was not detected above limit of detection (LOD) in the sampled products during the monitored period. Values above the LOD value were found in all product groups for mycotoxins OTA, STC and CPA. Since mycotoxins were not detected in all products in the group, the three scenarios approaches were used in relation to LOD values: “lower bound” (LB) scenario when the assumed value was 0, “middle bound” (MB) used value was 1/2 LOD and “upper bound” when the full LOD value was used. The obtained results for all three cases indicate extremely low exposure of people to average mycotoxins contamination from traditional meat products. However, mycotoxins monitoring is needed because of their different yearly incidence, and possible introduction of monitoring for those mycotoxins that currently have no obligation. As the food safety system is based on preventive actions, an additional contribution of this research are recommendations on the possibilities of reducing the presence of mycotoxins in traditional meat products.

mikotoksini ; tradicionalni mesni proizvodi ; procjena izloženosti

nije evidentirano

engleski

Mycotoxins in Croatian traditional meat products - consumer exposure assessment

Mycotoxins are secondary metabolites of moulds that may be present in food and feed, and their presence depends on several factors and cannot be completely prevented. The most common and primary contaminated foods are cereals, but mycotoxins can also be found in milk and dairy products, as well as in meat and meat products, and some other processed products such as pasta, alcoholic beverages and other. Adverse effects on human and animal health can be manifested through all organic systems, while the common name for this type of disease is mycotoxicosis. The aim of the study was to determine occurrence of some mycotoxins in traditional meat products as a consequence of their presence in animal feed, in spices used in their production or the appearance of toxic moulds on their surface. The study covered mycotoxins whose presence is usually monitored in food, such as aflatoxins (AFT) B1, B2, G1, G2, and ochratoxin A (OTA), and for almost unexplored mycotoxins that were suspected to be present, like citrinin (CIT), sterigmatocystin (STC) and cyclopiazonic acid (CPA). In the period 2019-2021, 250 samples of traditional meat products produced on family farms were sampled for mould identification and physicochemical properties determination. Mycotoxins were analyzed by liquid chromatography tandem mass spectrometry (LC-MS / MS). The meat products were classified into six categories: sausages, sausage “kulen”, prosciutto/ham, bacon, neck and loin (“pečenica”), in order to harmonize with consumption data (Croatian Agency for Agriculture and Food, 2011- 2012).The presence of AFT and CIT was not detected above limit of detection (LOD) in the sampled products during the monitored period. Values above the LOD value were found in all product groups for mycotoxins OTA, STC and CPA. Since mycotoxins were not detected in all products in the group, the three scenarios approaches were used in relation to LOD values: “lower bound” (LB) scenario when the assumed value was 0, “middle bound” (MB) used value was 1/2 LOD and “upper bound” when the full LOD value was used. The obtained results for all three cases indicate extremely low exposure of people to average mycotoxins contamination from traditional meat products. However, mycotoxins monitoring is needed because of their different yearly incidence, and possible introduction of monitoring for those mycotoxins that currently have no obligation. As the food safety system is based on preventive actions, an additional contribution of this research are recommendations on the possibilities of reducing the presence of mycotoxins in traditional meat products.

mycotoxins ; traditional meat product ; exposure assessment

nije evidentirano