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Natural occurrence of aflatoxin B1, ochratoxin A and citrinin in Croatian fermented meat products
- Source :
- Food Control. 34:312-317
- Publication Year :
- 2013
- Publisher :
- Elsevier BV, 2013.
-
Abstract
- When domestic animals are exposed to mycotoxins, significant amounts of the latter shall be carried over into animal products such as milk, eggs and meat. This study was carried out in order to determine the possible presence of aflatoxin B1 (AFB1), ochratoxin A (OTA) and citrinin (CIT) in game sausages (n = 15), semi-dry sausages (n = 25) and fermented dry-meat products (n = 50), randomly taken from individual producers and the Croatian market. AFB1 and OTA were quantified using ELISA, while CIT was quantified using HPLC-fluorescence detector. Out of 90 samples, the fungi most frequently isolated from dry-cured meat products were of Penicillium species, while Aspergillus was isolated from only one sample. As much as 68.88% of the samples were positive for mycotoxins. Finally, the analysis of different types of meat products resulted in OTA identification in 64.44%, CIT identification in 4.44% and AFB1 identification in 10% of the samples. The maximum OTA concentrations established in the commercial sausage samples equalled to 7.83 μg/kg, while that of AFB1 amounted to 3.0 μg/kg. Generally, although OTA was detected in all three types of products in different percentage shares, mutual differences were not statistically significant (P > 0.05).
- Subjects :
- Ochratoxin A
Croatian
Aflatoxin
Aspergillus
food and beverages
Biology
biology.organism_classification
language.human_language
Citrinin
aflatoxin B1
ochratoxin A
citrinin
fermented meat products
Croatia
chemistry.chemical_compound
chemistry
language
Fermentation
Food science
Penicillium nordicum
Mycotoxin
Food Science
Biotechnology
Subjects
Details
- ISSN :
- 09567135
- Volume :
- 34
- Database :
- OpenAIRE
- Journal :
- Food Control
- Accession number :
- edsair.doi.dedup.....9b393bf9f275cd0f5599f4b1104e52f7