The Occurrence of Five Unregulated Mycotoxins Most Important for Traditional Dry-Cured Meat Products

Abstract

This study investigated the occurrence of 5 unregulated mycotoxins in a total of 250 traditional dry-cured meat products sampled in 2020 and 2021 in five Croatian regions (eastern, northern, central, western, and southern). Aflatoxin B1 (AFB1), ochratoxin A (OTA), sterigmatocystin (STC), citrinin (CIT), and cyclopiazonic acid (CPA) concentrations were related to the geographical region of the product’s origin and to local weather. The results revealed the contamination of 27% of samples, namely, STC in 4% of samples in concentrations of up to 3.93 µg/kg, OTA in 10% of samples in concentrations of up to 4.81 µg/kg, and CPA in 13% of samples in concentrations of up to 335.5 µg/kg. No AFB1 or CIT contamination was seen. Although no statistically significant differences in concentrations of individual mycotoxins across the production regions were found, differences in mycotoxin occurrence were revealed. The eastern and western regions, with moderate climate, delivered the largest number of contaminated samples, while the southern region, often compared with subtropics, delivered the smallest, so that the determined mycotoxins were probably mainly produced by the Penicillium rather than the Aspergillus species. Due to the interaction of various factors that may affect mycotoxin biosynthesis during production, the detected concentrations cannot be related solely to the weather.

Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin

“…CPA can be produced by different molds, such as A. flavus , A. parasiticus and Penicillium griseofulvum , in ripened meats, and mainly P. commune , P. roqueforti and P. camemberti in cheeses [ 24 , 182 , 187 ]. Due to the little amount of toxicological data, the IARC has not declared an acceptable CPA toxicity level yet, but it is well known that it includes sever gastrointestinal and neurological disorders and organ necrosis [ 188 ].…”

“…However, these infections are infrequent, and from the food safety view, the main problem associated with the mold contamination of ripened animal products is the production of mycotoxins, which are secondary metabolites with a wide range of toxic effects. The most important mycotoxins in dry-cured meat products are the OTA and AFs, due to their frequency and their toxicity, although other mycotoxins can be detected in these products, such as CPA, STG and CIT [24,25]. Similarly, the abovementioned mycotoxins have also been described in cheeses as well as PR toxin, roquefortine C and patulin [23,150].…”

“…In addition, fungal growth on their surface is also common, especially on dry-cured meat products [19][20][21]. Although these fungi similarly lead to the development of positive sensory characteristics [4,22], some of them can produce mycotoxins such as ochratoxin A (OTA), aflatoxins (AFs), cyclopiazonic acid (CPA), sterigmatocystin (STG) and citrinin (CIT) [23][24][25].…”

Meat Starter Culture Reduces Aspergillus parasiticus Production of Aflatoxins on Meat-Based and Salami Model Media

“…STE is a mycotoxin that should be considered because it can have a significant effect on human and animal health [ 14 , 15 ]. There is insufficient information on the incidence of STE and exposure to it by consumers, although the toxic effect of STE has already been demonstrated [ 16 , 17 ].…”

Ochratoxin A and Aflatoxin B1 as Factors of Bone Damage and Neurodegeneration Through the Influence on the Immunomodulation Processes of TNF-α and IL-6 Concentrations

“…Mycotoxins are substances with a toxic effect which are formed as a secondary product of the metabolism of mold fungi commonly found in the natural environment [1]. This group of compounds includes aflatoxins and ochratoxin A [2]. Aflatoxins were discovered in 1960, when in England more than 100,000 turkeys died from poisoning, as it turned out three years later, with aflatoxins, which were in the feed with groundnut grits [3].…”