Natural occurrence of aflatoxin B1, ochratoxin A and citrinin in Croatian fermented meat products

Ochratoxin A contamination of the autochthonous dry-cured meat product “Slavonski Kulen” during a six-month production process

“…Fortification of stuffing (100 mg/kg) and its use in the production process until the day 180 yielded the mean OTA recovery of 96.7% established for the final product. Validation results are in line with the results of earlier investigations, which showed that the ELISA method can be used as an effective semi-quantitative screening method in determination of mycotoxins in meat and meat products (Markov et al, 2013;Matrella, Monaci, Milillo, Palmisano, & Tantillo, 2006;Pleadin et al, 2015), the results thereby highly correlating with the results obtained by HPLC-FLD method Pleadin et al, 2013) applied as a confirmatory method within this frame (with the study samples proven to be OTA-positive > LOD using the ELISA method). The results of HPLC-FLD method validation were presented and discussed earlier by Pleadin et al (2013).…”

“…The maximal OTA concentration of 7.83 mg/kg determined in the Winter Salami significantly differed from those obtained with other dry-cured meat products (Markov et al, 2013). The authors concluded that direct contamination with mycotoxin-producing strains, occurring during the ripening of dry-cured products, may be held responsible for high OTA levels observed in some of the products (Pleadin et al, 2015).…”

Multi-mycotoxin analysis of animal feed and animal-derived food using LC–MS/MS system with timed and highly selective reaction monitoring

“…CIT was also found in one sausage sample. The data were in agreement with those reported by Markov et al [16]. In pork and pig liver samples, ZEN and FBs were detected at the level of 4-21 μg/kg and 20-35 μg/kg.…”

“…To date, many methods have been developed for the analysis of mycotoxins in animal products using highperformance liquid chromatography (HPLC) [11,16,17]. However, these methods only allow the determination of one or two toxins in a single run.…”

Aspergillus and Penicillium toxins in chestnuts and derived products produced in Italy

“…Table 3 shows the results of the surveyed Penicillium toxins. CIT, ROQ and MPA can be included among the "emerging" mycotoxins, since studies on their occurrence in foods and evaluation of their toxicity and risk assessment have been carried out only in recent years (EFSA, 2012;Luan et al, 2014;Markov et al, 2013;Sulyok et al, 2010).…”