Naslov
Aflatoxins and ochratoxin A in dry-fermented sausages in Croatia, by LC-MS/MS

Autori
Kudumija, Nina ; Vulić, Ana ; Lešić, Tina ; Vahčić, Nada ; Pleadin, Jelka

Izvornik
Food Additives & Contaminants Part B-Surveillance (1939-3210) 13 (2020), 4; 225-232

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

Ključne riječi
Mycotoxins ; aflatoxins ; ochratoxin A ; LC/MS-MS ; traditional fermented sausages

Sažetak
The aim of this study was to develop a highly-sensitive liquid chromatographic – tandem mass spectrometric (LC-MS/MS) method to investigate the presence of aflatoxins (AFB1, AFB2, AFG1 and AFG2) and ochratoxin A (OTA) in traditional homemade sausages (n = 88) collected from small family farms situated in different regions in Croatia. Aflatoxins were not detected (<LOD) in any of the analysed samples, whereas the percentage of OTA-positive homemade sausages was 14.8%, consisting of 1.1% Istrian sausages, 7.9% Slavonian sausages and 5.7% Kulenova Seka. In Slavonian sausages, the mean OTA concentration was 0.27 ± 0.09 μg/kg with a maximum of 0.38 μg/kg, while in Kulenova Seka the mean concentration was 0.26 ± 0.14 μg/kg, rising to a maximum of 0.48 μg/kg. Statistically significant differences (p = .243) in OTA concentrations across different types of homemade sausage and sampling regions were not determined.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA