engleski

Chemical hazards in fermented meats

Chemical toxicants entering into the food chain may exhibit biological activity in humans, causing adverse effects on their health. In order to prevent their presence in meat and meat products systematic control of certain types or groups of substances through all critical points of the production and storage is absolutely necessary. The applied regulatory measures in monitoring plan of chemical contaminants over the last decades have demonstrated improved level of compliance with the regulations. Still, there is need to implement continuous control from animal farms to the final stages of the industrial or household production process. Systematic monitoring of toxic chemical substances should be carried out in accordance with the adopted annual monitoring state plans and include the application of sophisticated analytical methods, either to ensure their absence or to determine whether their levels are in accordance with the maximum permitted ones stipulated by the law. Future trends should include identification and determination of new generation substances that could be abused in meat industry or through different pathways contaminate fermented meat products, representing thereby chemical hazards and threat to the health of consumers. This Chapter gives an overview of the main representatives of toxic compounds of chemical origin that can be present in fermented meats and enter these meats at any given point from animal farms to the final stages of the industrial or household production process, representing thereby chemical hazards and, consequently, a threat to the health of consumers. The substances discussed under this Chapter shall be the following: (i) substances having an anabolic effect ; (ii) other veterinary drugs, such as antibiotics and carcass disinfectants ; (iii) environmental contaminants, such as heavy metals, dioxins, organophosphorous and organochlorine compounds including polychlorinated biphenyls (PCBs), pesticides and mycotoxins ; and (iv) substances that may be generated during the processing of fermented meats, such as nitrites and nitrates, N-nitrosamines and polycyclic aromatic hydrocarbons (PAHs).

Chemical hazards, Chemical toxicants, Fermented meats

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