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Pregled bibliografske jedinice broj: 1205114

The occurrence of five unregulated mycotoxins most important for traditional dry-cured meat products


Lešić, Tina; Vulić, Ana; Vahčić, Nada; Šarkanj, Bojan; Hengl, Brigita; Kos, Ivica; Polak, Tomaž; Kudumija, Nina; Pleadin, Jelka
The occurrence of five unregulated mycotoxins most important for traditional dry-cured meat products // Toxins, 14 (2022), 476, 16 doi:10.3390/toxins14070476 (međunarodna recenzija, članak, znanstveni)


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Naslov
The occurrence of five unregulated mycotoxins most important for traditional dry-cured meat products

Autori
Lešić, Tina ; Vulić, Ana ; Vahčić, Nada ; Šarkanj, Bojan ; Hengl, Brigita ; Kos, Ivica ; Polak, Tomaž ; Kudumija, Nina ; Pleadin, Jelka

Izvornik
Toxins (2072-6651) 14 (2022); 476, 16

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

Ključne riječi
sausages ; hams ; cyclopiazonic acid ; aflatoxin B1 ; ochratoxin A ; sterigmatocystin ; citrinin ; LC-MS/MS

Sažetak
This study investigated the occurrence of 5 unregulated mycotoxins in a total of 250 traditional dry-cured meat products sampled in 2020 and 2021 in five Croatian regions (eastern, northern, central, western, and southern). Aflatoxin B1 (AFB1), ochratoxin A (OTA), sterigmatocystin (STC), citrinin (CIT), and cyclopiazonic acid (CPA) concentrations were related to the geographical region of the product’s origin and to local weather. The results revealed the contamination of 27% of samples, namely, STC in 4% of samples in concentrations of up to 3.93 µg/kg, OTA in 10% of samples in concentrations of up to 4.81 µg/kg, and CPA in 13% of samples in concentrations of up to 335.5 µg/kg. No AFB1 or CIT contamination was seen. Although no statistically significant differences in concentrations of individual mycotoxins across the production regions were found, differences in mycotoxin occurrence were revealed. The eastern and western regions, with moderate climate, delivered the largest number of contaminated samples, while the southern region, often compared with subtropics, delivered the smallest, so that the determined mycotoxins were probably mainly produced by the Penicillium rather than the Aspergillus species. Due to the interaction of various factors that may affect mycotoxin biosynthesis during production, the detected concentrations cannot be related solely to the weather.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija, Interdisciplinarne biotehničke znanosti



POVEZANOST RADA


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

Ustanove:
Hrvatski veterinarski institut, Zagreb

Profili:

Avatar Url Ivica Kos (autor)

Avatar Url Ana Vulić (autor)

Avatar Url Nina Kudumija (autor)

Avatar Url Tina Lešić (autor)

Avatar Url Brigita Hengl (autor)

Avatar Url Nada Vahčić (autor)

Avatar Url Jelka Pleadin (autor)

Avatar Url Bojan Šarkanj (autor)

Poveznice na cjeloviti tekst rada:

doi www.mdpi.com

Citiraj ovu publikaciju:

Lešić, Tina; Vulić, Ana; Vahčić, Nada; Šarkanj, Bojan; Hengl, Brigita; Kos, Ivica; Polak, Tomaž; Kudumija, Nina; Pleadin, Jelka
The occurrence of five unregulated mycotoxins most important for traditional dry-cured meat products // Toxins, 14 (2022), 476, 16 doi:10.3390/toxins14070476 (međunarodna recenzija, članak, znanstveni)
Lešić, T., Vulić, A., Vahčić, N., Šarkanj, B., Hengl, B., Kos, I., Polak, T., Kudumija, N. & Pleadin, J. (2022) The occurrence of five unregulated mycotoxins most important for traditional dry-cured meat products. Toxins, 14, 476, 16 doi:10.3390/toxins14070476.
@article{article, author = {Le\v{s}i\'{c}, Tina and Vuli\'{c}, Ana and Vah\v{c}i\'{c}, Nada and \v{S}arkanj, Bojan and Hengl, Brigita and Kos, Ivica and Polak, Toma\v{z} and Kudumija, Nina and Pleadin, Jelka}, year = {2022}, pages = {16}, DOI = {10.3390/toxins14070476}, chapter = {476}, keywords = {sausages, hams, cyclopiazonic acid, aflatoxin B1, ochratoxin A, sterigmatocystin, citrinin, LC-MS/MS}, journal = {Toxins}, doi = {10.3390/toxins14070476}, volume = {14}, issn = {2072-6651}, title = {The occurrence of five unregulated mycotoxins most important for traditional dry-cured meat products}, keyword = {sausages, hams, cyclopiazonic acid, aflatoxin B1, ochratoxin A, sterigmatocystin, citrinin, LC-MS/MS}, chapternumber = {476} }
@article{article, author = {Le\v{s}i\'{c}, Tina and Vuli\'{c}, Ana and Vah\v{c}i\'{c}, Nada and \v{S}arkanj, Bojan and Hengl, Brigita and Kos, Ivica and Polak, Toma\v{z} and Kudumija, Nina and Pleadin, Jelka}, year = {2022}, pages = {16}, DOI = {10.3390/toxins14070476}, chapter = {476}, keywords = {sausages, hams, cyclopiazonic acid, aflatoxin B1, ochratoxin A, sterigmatocystin, citrinin, LC-MS/MS}, journal = {Toxins}, doi = {10.3390/toxins14070476}, volume = {14}, issn = {2072-6651}, title = {The occurrence of five unregulated mycotoxins most important for traditional dry-cured meat products}, keyword = {sausages, hams, cyclopiazonic acid, aflatoxin B1, ochratoxin A, sterigmatocystin, citrinin, LC-MS/MS}, chapternumber = {476} }

Časopis indeksira:


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


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