Naslov
Pathways of Mycotoxin Occurrence in Meat Products: A Review

Autori
Pleadin, Jelka ; Lešić, Tina ; Milićević, Dragan ; Markov, Ksenija ; Šarkanj, Bojan ; Vahčić, Nada ; Kmetič, Ivana ; Zadravec, Manuela

Izvornik
Processes (2227-9717) 9 (2021); 1-14

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, pregledni rad, znanstveni

Ključne riječi
mycotoxins ; meat products ; contaminated spices ; surface moulds ; carry-over effect ; control and preventative measures

Sažetak
Documented cases of mycotoxin occurrence in meat products call for further research into potential contamination sources, especially given an ever more increasing consumption of these nutritionally rich products. These foodstuffs can be contaminated with mycotoxins through three pathways: contaminated spices and other raw materials, mycotoxin-producing moulds present on the surface of dry-cured meat products, and carry- over effect from farm animals exposed to contaminated feed. In order to establish meat products’ mycotoxin contamination more precisely, the concentrations of all mycotoxins of relevance for these products should be determined. This manuscript reviews data on major mycotoxins present in different types of meat products, and discusses the contamination pathways, contamination levels and control & preventative measures.

Izvorni jezik
Engleski

Znanstvena područja
Javno zdravstvo i zdravstvena zaštita, Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA