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Pregled bibliografske jedinice broj: 960912

Mycotoxins in food of animal origin: Occurence, detection and prevention


Pleadin, Jelka
Mycotoxins in food of animal origin: Occurence, detection and prevention // Book of Abstracts of 9th International Congress of Food Technologists, Biotechnologists and Nutritionists / Kovačević Ganić, K. (ur.).
Zagreb, 2018. str. 14-14 (plenarno, međunarodna recenzija, sažetak, znanstveni)


Naslov
Mycotoxins in food of animal origin: Occurence, detection and prevention

Autori
Pleadin, Jelka

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts of 9th International Congress of Food Technologists, Biotechnologists and Nutritionists / Kovačević Ganić, K. - Zagreb, 2018, 14-14

ISBN
978-953-99725-7-6

Skup
9th International Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Zagreb, 3-5.10.2018.

Vrsta sudjelovanja
Plenarno

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Mycotoxins ; Food of animal origin ; carry-over effect ; Moulds ; Food Safety

Sažetak
Mycotoxins as toxigenic secondary metabolites of fungi have been globally recognised as food safety hazards. As natural and unavoidable contaminants of important agricultural commodities, mycotoxins have continued to severely impact animal and human health. Due to the often natural contamination of grains used by the food and feed industry, there exists a high possibility for mycotoxins to enter the food chain. Research is mainly focused on the most toxic aflatoxin B1 and ochratoxin A, while notions on the prevalence and consumer exposure to the other mycotoxins have still not been clarified. Literature data has shown that products of animal origin, such as meat and meat products, offal, eggs and milk, as important nutrients in human diet, can also contribute to human mycotoxins’ intake coming as a result of either indirect transfer from farm animals exposed to naturally contaminated grains and feed (the carry-over effect) or direct contamination with moulds or naturally contaminated spice mixtures used in their production. As industrial processing has mainly no significant effect on their reduction, in order to be able to vouch for the absence of mycotoxins, it is necessary to process foodstuffs under standardized and well-controlled conditions as also to control each and every loop of the production and storage chain. Mycotoxins analysis enables not only the evaluation of exposure to these contaminants, but also the assessment of consumer risk arising on the grounds of contaminated food of animal origin, taking into account their synergistic effects in organism. Further investigations are needed in order to identify conditions that facilitate the growth of mycotoxin-producing fungi and to recognize preventative measures that can reduce the mycotoxin contamination of food of animal origin.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
HRZZ-IP-2018-01-9017 - Mikotoksini u hrvatskim tradicionalnim mesnim proizvodima: molekularna identifikacija plijesni producenata i procjena izloženosti potrošača (Jelka Pleadin, )

Ustanove
Hrvatski veterinarski institut, Zagreb

Autor s matičnim brojem:
Jelka Pleadin, (273891)