engleski

Ochratoxin A in homemade sausages produced from treated pigs

Ochratoxin A (OTA) is a natural contaminant of cereals and feed, often present in meat and offal of farm animals and products of animal origin. The aim of this study was to determine the OTA residues in different types of homemade sausages produced from pigs after subchronic treatment with OTA. Treated group of animals (n=5) were administered a dose of 300 μg OTA/kg of feed for a period of 30 days while the other animals (n=5) were not treated and served as control group. Cooked (liverworts, pudding and pate) and dried (kulen, homemade sausage and Slavonian salami) sausages were home-made according to different traditional recipes from appropriate raw materials. Residue concentrations of OTA in these products were determined by liquid chromatography with fluorescent detection (HPLC-FD). The highest concentrations of OTA in finished products were in blood sausages (12.82 μg/kg), followed by liverworts (12.17 μg/kg) and pate (7.92 μg/kg), while the concentrations of OTA in dried sausages were significantly lower and varied from 5.19 μg/kg to 5.75 μg/kg. The study showed that subchronic exposure of pigs to OTA from feed leads to accumulation of OTA residues in offal and edible carcass parts. The concentration of OTA residues in produced sausages is directly dependent on the degree of contamination of raw materials and their content in final products.

ochratoxin A; homemade sausages; treated pigs

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