Survey of aflatoxin B 1 and ochratoxin A occurrence in traditional meat products coming from Croatian households and markets

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 occurrence of toxigenic moulds usually prevails at drying and ripening stages of dry-cured meat products' production (Asefa et al, 2010;Pleadin et al, 2015). Among mycotoxins, OTA represents the dominant mycotoxin contaminating this type of products.…”

“…SUPEL-COSIL™ LC-18 column sized 25 cm  4.6 mm was filled with 5 mmsized particles (SigmaeAldrich, Saint Louis, USA). Chromatography details and the performance of HPLC-FLD method, as well as the pertaining validation process, have already been described in detail by Pleadin et al (2015). OTA concentrations (mg/kg) are expressed relative to the product dry matter.…”

“…Many studies have reported that, on top of indirect contamination (carryover effect), OTA may enter dry-cured meat products through another pathway, that is to say, from the product surface overgrown with OTA-producing moulds during the ripening process (Asefa et al, 2011;Battilani, Formeti, Toscani, & Virgili, 2010;Dall'Asta et al, 2010;Pleadin et al, 2015). Environmental conditions needed for mycotoxin production are generally more restrictive than those necessary for mould growth.…”

“…After equalizing the stuffing (conditioning) temperature, the sausages are smoked, fermented, dried and left to months-long ripening. This high-quality meat product is characterized by specific organoleptic properties (taste and odour), which come as a result of technological processes (drying and smoking), as well as a result of a long ripening process (Jerkovi c et al, 2010;Kova cevi c, 2014;Pleadin et al, 2015).…”