Naslov
Influence of weather conditions on the presence of mycotoxins in meat products from Croatian family farms

Autori
Pleadin, Jelka

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

Izvornik
Book of abstracts of the 1st International Conference Food and Climate Change / Šamac, D. ; Šarkanj, B ; Sviličić, Petrić, I. - Koprivnica, 2021, 16-16

ISBN
978-953-7986-31-5

Skup
1st international conference Food and Climate Change

Mjesto i datum
Koprivnica, Hrvatska, 15.10.2021. - 16.10.2021

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
mycotoxin ; meat products ; carry-over effect ; spices ; surface moulds ; environmental conditions

Sažetak
Given the fact that mycotoxins represent naturally occurring cereal contaminants, consequential contamination of feed mixtures used to feed farm animals is to be expected, as also carry-over effect of these contaminants from exposed animals to meat and meat products. Mycotoxin presence can also arise as a consequence of contaminated spices that are used in production of meat products. At the same time, their occurrence in dry-cured meat products could be a consequence of moulds whose spores mostly come from the ripening chambers’ surroundings and tend to overgrow the product surface during ripening. Also, outer damage of dry-cured meat product casing may facilitate the diffusion of mycotoxins inside the product. The aim of this research was to determine the concentrations of ochratoxin A (OTA), aflatoxins (AFs), citrinin (CIT), sterigmatocystin (STC) and cyclopiazonic acid (CPA), and to put into connection established concentrations with weather conditions according to regions of production. For this purpose, confirmatory multi-mycotoxin liquid chromatography tandem mass spectrometry (LC-MS/MS) was used for analyses of 200 traditional meat products produced on Croatian family farms during a two-year period. Based on the data on dietary habits of Croatian population, TMPs consumption- mediated consumer exposure to these mycotoxins shall be assessed and results could be use as a valuable rationale for competent authorities in establishing the maximum levels of mycotoxins in meat products, as well as a valuable guidance for producers that shall help them prevent mycotoxin contamination of meat products they produce.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA