Multi Mycotoxin Determination in Dried Beef Using Liquid Chromatography Coupled with Triple Quadrupole Mass Spectrometry (LC-MS/MS)

Dada, Toluwase Adeseye; Ekwomadu, Theodora Ijeoma; Mwanza, Mulunda

doi:10.3390/toxins12060357

Cited by 27 publications

(10 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The research was carried out on the number of dairy cows in the conditions of the economy of the Sumy region. In the study of beef cattle, other results can be obtained, which is confirmed by the studies of other authors [16].…”

Section: Resultssupporting

confidence: 77%

Clinical and pathomorphological changes in mycotoxicosis of cows

2022

View full text Add to dashboard Cite

The defeat of feed by microscopic fungi is a fairly common phenomenon at this stage of the management of the agricultural sector. This is due to weather conditions (high rainfall) and errors in harvesting and storage of grain. Feeding affected feed leads to irreversible processes in the body of cows, reducing their productivity. The aim of the study was to establish marker indicators for the rapid diagnosis of mycotoxicoses in cows. So, when exposed simultaneously to T-2 toxin and toxins of the fungus Aspergillus fumigatus, destructive changes in the skin and mucous membranes were diagnosed, and pathology of the limbs was diagnosed, which was characterized by lameness. The laboratory revealed an increase in the level of leukocytes up to 37.1 g/l and a decrease in the content of hemoglobin in the blood of sick animals. Also, a characteristic feature was the latch of the contents of the rumen at pH 8.0, which in turn leads to a decrease in the number of ciliates. Also a sign of poisoning are changes in the fecal matter: liquid, musty odors and with an increased pH of up to 7.5. At the autopsy of the dead animals, a characteristic sign was: necrosis of the mucous membranes of the oral cavity, esophagus, gastrointestinal tract, protein degeneration in the liver and kidneys, and serous pulmonary edema. Infertility is 67.35 %, which leads to multiple unsuccessful insemination, which is due to destructive changes in the organs of the reproductive system. So, in sick animals, ovarian hypotrophy was diagnosed at the level of 54.09 %, ovarian cysts v in 8.18 %, yellow persistent bodies in the postpartum period – 7.54 %. The prospect of further research will be the development of preventive methods for treating cows and increasing their reproductive function of mycotoxicoses.

show abstract

Section: Resultssupporting

confidence: 77%

Clinical and pathomorphological changes in mycotoxicosis of cows

2022

View full text Add to dashboard Cite

show abstract

“…The lowest LOD and LOQ values were achieved with STC and AFB 1 and the highest with CPA. For example, the multi-mycotoxin LC–MS/MS method of Dada et al [ 35 ], used to analyse dried beef, which employs a solid–liquid extraction, resulted in the following LOD values: OTA 0.13 μg/kg, AFB 1 2 μg/kg, CIT 18 μg/kg, CPA 7 μg/kg, and STC 8 μg/kg. The validation results showed that the method is suitable for studying the occurrence of STC, CIT, OTA, AFB 1 , and CPA in dry-cured meat products.…”

Section: Resultsmentioning

confidence: 99%

The Occurrence of Five Unregulated Mycotoxins Most Important for Traditional Dry-Cured Meat Products

Lešić

Vulić

Vahčić

et al. 2022

Toxins

View full text Add to dashboard Cite

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.

show abstract

“…Due to its contact with the ambient microbiota during processing, drying, and point of sale, dried meat is also prone to infection by fungi, which may in turn release mycotoxins. A study concluded that mycotoxins could be found in dried beef samples from Nigerian regions Igede and Ikole, in which mycotoxins are frequently linked to serious health issues ( 152 ). It was mentioned that continuous exposure to mycotoxins like cyclopiazonic acid (CPA), alpha zearalenone, aflatoxin, ochratoxin A, sterigmatocystin and tenuazonic acid could cause immunotoxic, hepatotoxic, and carcinogenic effects on multiple organs in the human body ( 152 ).…”

Section: Safety and Challenges Of Dried Meats And How To Prevent Themmentioning

confidence: 99%

A comprehensive review of drying meat products and the associated effects and changes

et al. 2022

View full text Add to dashboard Cite

Preserving fresh food, such as meat, is significant in the effort of combating global food scarcity. Meat drying is a common way of preserving meat with a rich history in many cultures around the globe. In modern days, dried meat has become a well enjoyed food product in the market because of its long shelf-life, taste and health benefits. This review aims to compile information on how the types of meat, ingredients and the used drying technologies influence the characteristics of dried meat in physicochemical, microbial, biochemical and safety features along with technological future prospects in the dried meat industry. The quality of dried meat can be influenced by a variety of factors, including its production conditions and the major biochemical changes that occur throughout the drying process, which are also discussed in this review. Additionally, the sensory attributes of dried meat are also reviewed, whereby the texture of meat and the preference of the market are emphasized. There are other aspects and concerning issues that are suggested for future studies. It is well-known that reducing the water content in meat helps in preventing microbial growth, which in turn prevents the presence of harmful substances in meat. However, drying the meat can change the characteristics of the meat itself, making consumers concerned on whether dried meat is safe to be consumed on a regular basis. It is important to consider the role of microbial enzymes and microbes in the preservation of their flavor when discussing dried meats and dried meat products. The sensory, microbiological, and safety elements of dried meat are also affected by these distinctive changes, which revolve around customer preferences and health concerns, particularly how drying is efficient in eliminating/reducing hazardous bacteria from the fish. Interestingly, some studies have concentrated on increasing the efficiency of dried meat production to produce a safer range of dried meat products with less effort and time. This review compiled important information from all available online research databases. This review may help the food sector in improving the efficiency and safety of meat drying, reducing food waste, while maintaining the quality and nutritional content of dried meat.

show abstract

Multi Mycotoxin Determination in Dried Beef Using Liquid Chromatography Coupled with Triple Quadrupole Mass Spectrometry (LC-MS/MS)

Cited by 27 publications

References 35 publications

Clinical and pathomorphological changes in mycotoxicosis of cows

Clinical and pathomorphological changes in mycotoxicosis of cows

The Occurrence of Five Unregulated Mycotoxins Most Important for Traditional Dry-Cured Meat Products

A comprehensive review of drying meat products and the associated effects and changes

Contact Info

Product

Resources

About