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Pregled bibliografske jedinice broj: 831260

Assessment of possible human exposure to ochratoxin A in Croatia due to the consumption of dry-cured and fermented meat products


Vulić, Ana; Vahčić, Nada; Hengl, Brigita; Gross-Bošković, Andrea; Jurković, Martina; Kudumija, Nina; Pleadin, Jelka
Assessment of possible human exposure to ochratoxin A in Croatia due to the consumption of dry-cured and fermented meat products // Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment, 33 (2016), 9; 1428-1434 doi:10.1080/19440049.2016.1213428 (međunarodna recenzija, članak, znanstveni)


Naslov
Assessment of possible human exposure to ochratoxin A in Croatia due to the consumption of dry-cured and fermented meat products

Autori
Vulić, Ana ; Vahčić, Nada ; Hengl, Brigita ; Gross-Bošković, Andrea ; Jurković, Martina ; Kudumija, Nina ; Pleadin, Jelka

Izvornik
Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment (1944-0049) 33 (2016), 9; 1428-1434

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Ochratoxin A ; meat products ; exposure ; tolerable weekly intake ; ELISA

Sažetak
Ochratoxin A (OTA) is a toxic secondary metabolite produced by the fungi of Aspergillus and Penicillium species. Data indicate a frequent OTA contamination of cereals and cereal products, and consequently also the contamination of meat and meat products. The aim of this study was to determine a possible level of meat product consumers’ exposure to OTA through the consumption of dry-cured and fermented meat products available on the Croatian market. Data showed the weekly OTA intake of 90% of male dry-cured ham consumers to be a maximum of 51.9 ng kg–1 b.w., i.e., far below the tolerable weekly intake (TWI) of 120 ng kg–1 b.w. weekly set out by the European Food Safety Authority (EFSA). OTA intake coming from the consumption of other meat products under study is lower and ranges from 0.1 to 42.1 ng kg–1 b.w. weekly, dependent on the study. The study demonstrated that meat products in Croatia do not constitute a notable source of OTA in the human diet, so that the human health risk coming from the consumption of dry-cured and fermented meat products is negligible.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

Napomena
Rad je indeksiran i u bazama: ; Research Alert ; SIIC DataBases, SciSearch® ; The Food Trades Directory of the UK, Europe and UnCover.



POVEZANOST RADA


Ustanove
Hrvatski veterinarski institut, Zagreb,
Prehrambeno-biotehnološki fakultet, Zagreb

Profili:

Avatar Url Jelka Pleadin (autor)

Avatar Url Nada Vahčić (autor)

Avatar Url Ana Vulić (autor)

Avatar Url Nina Kudumija (autor)

Avatar Url Brigita Hengl (autor)

Citiraj ovu publikaciju

Vulić, Ana; Vahčić, Nada; Hengl, Brigita; Gross-Bošković, Andrea; Jurković, Martina; Kudumija, Nina; Pleadin, Jelka
Assessment of possible human exposure to ochratoxin A in Croatia due to the consumption of dry-cured and fermented meat products // Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment, 33 (2016), 9; 1428-1434 doi:10.1080/19440049.2016.1213428 (međunarodna recenzija, članak, znanstveni)
Vulić, A., Vahčić, N., Hengl, B., Gross-Bošković, A., Jurković, M., Kudumija, N. & Pleadin, J. (2016) Assessment of possible human exposure to ochratoxin A in Croatia due to the consumption of dry-cured and fermented meat products. Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment, 33 (9), 1428-1434 doi:10.1080/19440049.2016.1213428.
@article{article, year = {2016}, pages = {1428-1434}, DOI = {10.1080/19440049.2016.1213428}, keywords = {Ochratoxin A, meat products, exposure, tolerable weekly intake, ELISA}, journal = {Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure and Risk Assessment}, doi = {10.1080/19440049.2016.1213428}, volume = {33}, number = {9}, issn = {1944-0049}, title = {Assessment of possible human exposure to ochratoxin A in Croatia due to the consumption of dry-cured and fermented meat products}, keyword = {Ochratoxin A, meat products, exposure, tolerable weekly intake, ELISA} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus
  • MEDLINE


Uključenost u ostale bibliografske baze podataka:


  • BIOSIS Previews (Biological Abstracts)
  • CA Search (Chemical Abstracts)
  • EMBASE (Excerpta Medica)
  • FSTA: Food Science and Technology Abstracts
  • RAPRA: Rubber and Plastics
  • CAB International
  • CABS
  • Cambridge Scientific Abst.
  • Educational Research Abstracts Online
  • Environmental Abst.
  • Environmental Periodical Bibliography
  • Fish and Fisheries Worldwide
  • Index Copernicus
  • Journals Master List Index
  • NISC database


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