Naslov
Conditions influencing mycotoxin contamination of Croatian traditional meat products

Autori
Pleadin, Jelka ; Lešić, Tina

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

Izvornik
Book of Abstracts of 19th Ružička Days TODAY SCIENCE – TOMORROW INDUSTRY / Babić, J. - Osijek : Zagreb, 2022, 8-8

Skup
19. Ružičkini dani "Danas znanost - sutra industrija"

Mjesto i datum
Vukovar, Hrvatska, 21.09.2022. - 23.09.2022

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
toxigenic moulds ; mycotoxins ; meat products ; sausages

Sažetak
Mycotoxins are secondary fungal metabolites produced during mould growth, which contaminate a variety of foodstuffs worldwide. They represent a heterogeneous group of substances with diverse and strong pharmacological and toxic effects on humans and animals, including carcinogenicity, teratogenicity, immune toxicity, neurotoxicity, hepatotoxicity, nephrotoxicity, reproductive & developmental toxicity, and so forth. Traditional meat products (TMPs) are consumed worldwide, consumers thereby increasingly demanding their higher-level quality and safety. However, documented cases of mycotoxin occurrence in meat products call for further research into potential contamination sources. TMPs can be contaminated with mycotoxins through three pathways: carryover effect from farm animals exposed to contaminated feed, contaminated spices and other raw materials used in the production, and mycotoxin-producing moulds present on the surface of dry-cured meat products. In order to establish the contamination source and route more precisely, concentrations of all mycotoxins of relevance for this type of products should be determined. In this study, aflatoxin B1 (AFB1), ochratoxin A (OTA), sterigmatocystin (STC), citrinin (CIT), and cyclopiazonic acid (CPA) were investigated using LC-MS/MS (liquid chromatography-tandem mass spectrometry). Mycotoxins were detected in 27% of 250 analysed meat product samples, with the highest occurrence and concentrations of CPA (13% of samples in concentrations of up to 335.5 µg/kg), followed by OTA (10% of samples) and STC (4% of samples). No contamination with AFB1 and CIT was observed. The study revealed a rather high percentage of positive dry-fermented sausages in comparison with dry-cured meat products, indicating a possible contamination of spices added to the sausages. Meat products’ contamination strongly depends on household hygienic conditions and regional weather, which influence the growth of toxicogenic moulds on the products’ surfaces and result in mycotoxin contamination of TMP.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA