Mycotoxins in Meat and Processed Meat Products

Bailly, Jean-Denis; Guerre, Philippe

doi:10.1007/978-0-387-89026-5_4

Cited by 21 publications

(27 citation statements)

References 231 publications

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“…Mycotoxins in meat products may originate from residue in animal feed, direct growth of toxigenic moulds, usually on the outer layer of meat products (Bailly & Guerre, 2009) or from the addition of flavoring materials, such as spices (Fazekas, Tar, & Kovács, 2005).…”

Section: Introductionmentioning

confidence: 99%

Rapid determination of total aflatoxins and ochratoxins A in meat products by immuno-affinity fluorimetry

Abd-Elghany

Sallam

2015

Food Chemistry

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Section: Introductionmentioning

confidence: 99%

Rapid determination of total aflatoxins and ochratoxins A in meat products by immuno-affinity fluorimetry

Abd-Elghany

Sallam

2015

Food Chemistry

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“…In ruminants, many studies evaluated aflatoxin transfer into the milk of lactating cows. However, as for other species, residues can be found in liver and kidney that are edible parts of these animals [41].…”

Section: Aflatoxins Occurrence In Animal Productsmentioning

confidence: 93%

“…It was reported [41] that processing conditions during ageing of hams may allow aflatoxin synthesis. Thus, is important to conduct research evaluating the production of AFB 1 during meat processing and ageing.…”

Section: Aflatoxins Occurrence In Animal Productsmentioning

confidence: 99%

See 1 more Smart Citation

Aflatoxins Importance on Animal Nutrition

Feddern¹,

Dors²,

Tavernari³

et al. 2013

Aflatoxins - Recent Advances and Future Prospects

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Mycotoxins are secondary metabolites produced by several fungal species, toxic to humans, animals and plants. Their ingestion, inhalation or dermal absorption may cause different diseases and even death. These compounds have been described for many decades, however in the beginning of the s, they have been chemically characterized due to the discovery of aflatoxins [ ]. The word aflatoxin is the combination of other words a for Aspergillus genus, fla for the species flavus and toxin, meaning poison [ ]."flatoxin is the mycotoxin generating the greatest losses and the highest management costs due to its extremely high toxicity on a unit basis, and its long history of stringent regulation. The costs are inversely related to the regulatory level that must be met, and lower concentration allowances will increase the costs of crop management. Several effective ways for the management of mycotoxin contamination in agriculture have been stressed. One strategy to manage mycotoxin contamination and decrease health risks and economic costs is to instruct food producers and handlers on how to minimize mycotoxin contamination, and to encourage the adoption of process-based guidelines such as Good "gricultural Practices G"Ps before harvest and good manufacturing practices GMPs after harvest. These actions would minimize risk throughout the production, handling, and processing chain, and can complement product standards [ ]. To control the presence of aflatoxins in foods, many countries established maximum tolerated concentrations through legislation Van Egmond, a cited [ ] .This chapter focuses on properties of aflatoxins and their occurrence in feeds and animal products as meat, eggs, liver, kidneys and milk. Topics regarding mycotoxins absorbents and legislation in feed ingredients and feeds are also covered.

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“…Fumonisin B1 is synthesized by F. verticillioide, F. proliferatum ve F. nygami (42,45). However, due to its absorption and kinetics properties, it is reported that meat and meat products are not important sources for public health (11).…”

Section: Fumonisinsmentioning

confidence: 99%

Et ve Et Ürünlerinde Mikotoksin Tehlikesi

Kaynarca

Hecer

Ulusoy

2019

Atatürk Üniversitesi Veteriner Bilimleri Dergisi

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Mycotoxin; is one of the problems threatening human and animal health in food industry. Mycotoxins have some serious harms on human health such as hepatotoxic, neurotoxic, mutagenic, carcinogenic and estrogenic effects. Aflatoxin, ochratoxin A, zearalenone, fumonisins and tricotheenes are mycotoxins which have agricultural and economic importance.According to the studies on these toxins, it appears that meat and meat products play an important role in delivering toxins to humans. Regarding to the mechanism of seconder contamination of toxins to meat, it is important to apply good hygiene practice and good manufacturing practice in food industry. It is important to avoid feding the food animals with contaminated feed in order to prevent from primer contamination of meat with mycotoxins. Öz: Mikotoksinler; insan ve hayvan sağlığını tehdit eden sorunlardan birisidir. Mikotoksinlerin insan sağlığı üzerine hepatotoksik, nörotoksik, mutajenik, kanserojenik ve östrojenik gibi etkileri bulunmaktadır. Aflatoksin, okratoksin A, zearalenon, fumonisinler ve trikotesenler tarımsal ve ekonomik önemi olan mikotoksinlerdir. Bu toksinler üzerine yapılan araştırmalarda et ve et ürünlerinin toksinleri insanlara ulaştırmada önemli bir rol aldığı görülmektedir. Bunlar arasında aflatoksin ve okratoksinin sentezlenebilmesi için gerekli olan çevresel koşulların et ve et ürünleri tarafından oluşturulduğu görülmektedir. Et ve et ürünlerinin işlenmesinde sekonder kontaminasyonun önlenmesi adına hijyen koşullarının iyileştirilmesi bu konuda personelin bilgili ve bilinçli olması etlerde mikotoksin tehlikesinin ortadan kaldırılması için bir önlem olarak düşünülebilir. Et ve et ürünlerinin primer kontaminasyonun önlenmesi için hayvanların kontamine yemlerle beslenmesi engellenmelidir.

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Mycotoxins in Meat and Processed Meat Products

Cited by 21 publications

References 231 publications

Rapid determination of total aflatoxins and ochratoxins A in meat products by immuno-affinity fluorimetry

Rapid determination of total aflatoxins and ochratoxins A in meat products by immuno-affinity fluorimetry

Aflatoxins Importance on Animal Nutrition

Et ve Et Ürünlerinde Mikotoksin Tehlikesi

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