Naslov
Ochratoxin A accumulation in meats and some traditional dry- cured meat products produced from pigs fed on contaminated feed ; Traditional Foods from Adriatic to Caucasus ; Sarajevo, 1. - 4. 10. 2015.
(Ochratoxin A accumulation in meats and some traditional dry- cured meat products produced from pigs fed on contaminated feed)

Autori
Pleadin, Jelka ; Kudumija, Nina ; Vulić, Ana ; Kovačević, Dragan

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

Izvornik
Traditional Foods from Adriatic to Caucasus ; Abstract Book / - Sarajevo : Namik Kemal University, Faculty of agriculture Department of Food Engineering, 2015, 56-56

ISBN
978-605-4265-37-4

Skup
Traditional Foods from Adriatic to Caucasus

Mjesto i datum
Sarajevo, Bosna i Hercegovina, 01.10.2015. - 04.10.2015

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
ochratoxin A; accumulation; meat; raw materials; traditional dry-cured meat products

Sažetak
Ochratoxin A (OTA), as one of the most represented food- contaminating mycotoxins in the world, has already attracted a considerable attention. Since classified as possible human carcinogen, many studies have attempted to investigate into its presence and possibilities of detection in different foodstuffs, as well as to estimate its dietary intake and establish risk assessment-based human consumption limits. Products of animal origin, such as dry-cured meat products, can contribute to human OTA intake in several ways, a carry- over effect, i.e. an indirect transfer from farm animals exposed to naturally contaminated diet being one of them. The aim of this study was to compare OTA accumulation in three raw pork meat categories, as well as in traditional dry-cured meat products (n = 30) (smoked pork rack, pork shoulder and pancetta produced from pigs fed on OTA-contaminated feed (300 µg/kg). OTA concentrations were determined using a high performance liquid chromatography with fluorescence detection (HPLC-FLD) and expressed on dry matter basis. OTA levels determined in the first, the second and the third category meat were 15.16±3.56 μg/kg, 12.17±2.43 μg/kg and 9.56±2.76 μg/kg, respectively, indicating a significantly higher (p < 0.05) OTA accumulation in leaner meats. The results were conformant to earlier data showing a higher OTA accumulation in muscle as compared to adipose tissue. OTA levels found in final products (10.15±0.52 μg/kg in pancetta, 13.26±2.28 μg/kg in pork rack and 14.85±3.12 μg/kg in pork shoulder) complied with the mycotoxin accumulation pattern already observed in meats, with variations possibly attributable to the differences in composition of raw materials used in the production of the above-mentioned traditional meat products. The results pointed towards the need for an efficient control over the mycotoxin presence in feed farm animals are fed on, so as to enable the release of high-quality and safe meat products to the market.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA