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

Pleadin, Jelka; Kovačević, Dragan; Perši, Nina

doi:10.1016/j.foodcont.2015.05.013

Cited by 29 publications

(10 citation statements)

References 27 publications

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“…Another factor that can facilitate the diffusion of mycotoxins from the surface into dry fermented products is the damage caused to the outer coating. This fact has already been proven in the OTA entry from the surface into products based on cured meat during long-term ripening [ 65 ] and AFB1 during the ripening of dry-fermented meat sausages [ 66 ].…”

Section: Occurrence In Foodsmentioning

confidence: 94%

Citrinin in Foods and Supplements: A Review of Occurrence and Analytical Methodologies

Silva

Pereira

Pena

et al. 2020

Foods

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Citrinin (CIT) deserves attention due to its known toxic effects in mammalian species and its widespread occurrence in food commodities, often along with ochratoxin A, another nephrotoxic mycotoxin. Human exposure, a key element in assessing risk related to food contaminants, depends upon mycotoxin contamination levels in food and on food consumption. Commercial supplements, commonly designated as red rice, usually used in daily diets in Asiatic countries due to their medicinal properties, may pose a health problem as a result of high CIT levels. In addition to the worldwide occurrence of CIT in foods and supplements, a wide range of several analytical and detection techniques with high sensitivity, used for evaluation of CIT, are reviewed and discussed in this manuscript. This review addresses the scientific literature regarding the presence of CIT in foods of either vegetable or animal origin, as well as in supplements. On what concerns analytical methodologies, sample extraction methods, such as shaking extraction and ultrasonic assisted extraction (UAE), clean-up methods, such as liquid-liquid extraction (LLE), solid phase extraction (SPE) and Quick, Easy, Cheap, Effective, Rugged and Safe (QuECHERS), and detection and quantification methods, such as thin layer chromatography (TLC), high performance liquid chromatography (HPLC), capillary electrophoresis (CE), biosensors, and ELISA, are also reviewed.

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Section: Occurrence In Foodsmentioning

confidence: 94%

Citrinin in Foods and Supplements: A Review of Occurrence and Analytical Methodologies

Silva

Pereira

Pena

et al. 2020

Foods

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“…Among farmed animals, pigs are particularly susceptible to the adverse health effects associated with OTA exposure, and the toxin can accumulate in the tissues of such animals [ 54 , 55 , 56 ]. Pigs are also one of the most frequently exposed species due to their mainly cereal-based diet [ 57 ].…”

Section: Introductionmentioning

confidence: 99%

Occurrence of Ochratoxin A in Different Types of Cheese Offered for Sale in Italy

Altafini

Roncada

Guerrini

et al. 2021

Toxins

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The detection of Ochratoxin A (OTA) in the milk of ruminants occurs infrequently and at low levels, but its occurrence may be higher in dairy products such as cheese. The aim of this study was to investigate the presence of OTA in cheeses purchased in the metropolitan city of Bologna (Italy) and the surrounding area. For the analysis, a LC-MS/MS method with a limit of quantification (LOQ) of 1 µg/kg was used. OTA was detected in seven out of 51 samples of grated hard cheese (concentration range 1.3–22.4 µg/kg), while it was not found in the 33 cheeses of other types which were also analysed. These data show a low risk of OTA contamination for almost all types of cheese analysed. To improve the safety of cheese marketed in grated form, more regulations on cheese rind, which is the part most susceptible to OTA-producing moulds, should be implemented or, alternatively, producers should consider not using the rind as row material for grated cheese. It would be interesting to continue these investigations particularly on grated hard cheeses to have more data to update the risk assessment of OTA in cheese, as also suggested by EFSA in its 2020 scientific opinion on OTA.

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“…Mycotoxin synthesis occurs only under restrictive conditions so that the line of production doesn't necessarily correlate with toxicogenic mould growth. Besides mould-mediated contamination, the established low-level OTA contamination could be consequential to the use of contaminated spices, such as red spicy peppers and garlic, or the use of contaminated raw meat [26,27,42]. Pleadin et al [42] determined OTA concentrations in spices used in the production of Slavonian Kulen to rise up to 8.11 µg/kg in red paprika, while in raw meat OTA failed to be detected.…”

Section: Mycotoxins In Traditional and Industrial Kulenmentioning

confidence: 99%

Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage Kulen

Lešić

Zadravec

Zdolec

et al. 2021

Toxins

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The aim of this study was to identify and compare surface mycobiota of traditional and industrial Croatian dry-fermented sausage Kulen, especially toxicogenic species, and to detect contamination with mycotoxins recognized as the most important for meat products. Identification of mould species was performed by sequence analysis of beta- tubulin and calmodulin gene, while the determination of mycotoxins aflatoxin B1 (AFB1), ochratoxin A (OTA), and cyclopiazonic acid (CPA) was carried out using the LC-MS/MS (liquid chromatography-tandem mass spectrometry) method. The results showed a significantly higher number of mould isolates and greater species (including of those mycotoxigenic) diversity in traditional Kulen samples in comparison with the industrial ones. P. commune, as a potential CPA-producer, was the most represented in traditional Kulen (19.0%), followed by P. solitum (16.6%), which was the most represented in industrial Kulen samples (23.8%). The results also showed that 69% of the traditional sausage samples were contaminated with either CPA or OTA in concentrations of up to 13.35 µg/kg and 6.95 µg/kg, respectively, while in the industrial samples only OTA was detected (in a single sample in the concentration of 0.42 µg/kg). Mycotoxin AFB1 and its producers were not detected in any of the analysed samples (<LOD).

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

Cited by 29 publications

References 27 publications

Citrinin in Foods and Supplements: A Review of Occurrence and Analytical Methodologies

Citrinin in Foods and Supplements: A Review of Occurrence and Analytical Methodologies

Occurrence of Ochratoxin A in Different Types of Cheese Offered for Sale in Italy

Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage Kulen

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