The development of LC-MS/MS method of determination of cyclopiazonic acid in dry-fermented meat products

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

“…One research on CPA occurrence in Croatian traditional dry-fermented sausages revealed its presence in 7 out of 47 analysed samples in the concentration of 2.55 µg/kg to 59.80 µg/kg [20]. As compared to the study by Vulić et al [20], results from this study revealed similar CPA concentrations (2.50-13.35 µg/kg), except for one higher value of 59.80 µg/kg. CPA can accumulate in meat products during storage, as reported by [19] since it has been shown to be more stable than OTA and CIT.…”

“…Data published so far indicate a wide concentration range of CPA in dry-cured ham samples (36-540 µg/kg) [21]. One research on CPA occurrence in Croatian traditional dry-fermented sausages revealed its presence in 7 out of 47 analysed samples in the concentration of 2.55 µg/kg to 59.80 µg/kg [20]. As compared to the study by Vulić et al [20], results from this study revealed similar CPA concentrations (2.50-13.35 µg/kg), except for one higher value of 59.80 µg/kg.…”

“…For the sake of mycotoxin analysis, after removal (peeling) of the casing, Kulen samples were firstly chopped with a knife into smaller pieces and then completely homogenized on a Grindomix GM 200 laboratory homogenizer (Retsch, Haan, Germany). The preparation of samples for the CPA analysis was described in detail by [20] and involves the extraction with 25% acetic acid & acetonitrile and the use of rOQ QuEChERS Extraction Packets (Phenomenex, Torrance, CA, USA) and Captiva EMR-Lipid SPE columns (Agilent Technologies, Santa Clara, CA, USA). The preparation of samples intended for AFB 1 and OTA analysis involved the use of highly specific immunoaffinity columns (AFLA OCHRAPREP ® , R-Biopharm Rhône Ltd., Glasgow, Scotland) and was carried out according to the manufacturer's instructions.…”

“…Chromatographic and instrumental AFB1 and OTA mass spectrometry settings were described by [15], and those of the CPA analysis by [20]. For each mycotoxin quantification/confirmation, one precursor and two product ions were monitored, as shown in Table 4.…”

“…Data on the occurrence of CPA in different meat products are very limited, although some authors report this occurrence to be substantial [12,19]. To the best of our knowledge, as of now, only one study investigated the CPA contamination of traditional Croatian dry-fermented meat products [20], while the investigation into the industrial products hasn't been done yet, while the studies carried out in other European countries are very few in number [21][22][23].…”