Skoči na glavni sadržaj

Izvorni znanstveni članak

Levels of aflatoxin B1 and ochratoxin A in Croatian and Slovenian traditional meat products

Jelka Pleadin ; Hrvatski veterinarski institut, Laboratorij za analitičku kemiju, Savska cesta 143, 10 000 Zagreb;
Lea Demšar ; Univerza v Ljubljani, Biotehniška fakulteta, Jamnikarjeva 101, 1000 Ljubljana
Tomaž Polak ; Univerza v Ljubljani, Biotehniška fakulteta, Jamnikarjeva 101, 1000 Ljubljana
Dragan Kovačević ; Prehrambeno-tehnološki fakultet Osijek. Sveučilište J. J. Strossmayera u Osijeku, Zavod za prehrambene tehnologije, Kuhačeva 20, 31 000 Osijek


Puni tekst: engleski pdf 147 Kb

str. 516-521

preuzimanja: 473

citiraj

Puni tekst: hrvatski pdf 167 Kb

str. 480-486

preuzimanja: 485

citiraj


Sažetak

Mycotoxins aflatoxin B1 (AFB1) and ochratoxin A (OTA) present a common source of contamination of meat products. In this study, the
three types of Croatian and Slovenian traditional meat products (n = 18) from the categories of dry-cured products, fermented sausages
and dry-cured bacon, were analyzed on the levels of mycotoxins AFB1 and OTA. After determination of basic chemical composition
of the products, the levels of mycotoxins were investigated by use of validated quantitative ELISA method. The highest level of OTA,
with a similar concentrations, was determined in “Dalmatinski pršut” (2.75 μg/kg) and “Kraški pršut” (2.86 μg/kg). In the same products,
AFB1 was determined with values of 1.16 μg/kg and 1.39 μg/kg, which don’t represent the levels significantly higher (p < 0.05)
than the applied analytical method limit of detection. In the other products AFB1 was not detected. The results indicate a lower level
of contamination of traditional meat products with AFB1 in comparison to OTA, which was not detected only in the Slovenian product “Zgornjesavinjski želodec”. Determined presence of AFB1 and OTA in traditional meat products can be derived from contaminated raw materials as muscle and fat, and spices used in their production, but also as consequence of direct product contamination due to the production of these mycotoxins from moulds that spontaneously overgrown the surface of fermented meat products during their ripening.

Ključne riječi

contamination, aflatoxin B1, ochratoxin A, Croatian and Slovenian traditional meat products

Hrčak ID:

132403

URI

https://hrcak.srce.hr/132403

Podaci na drugim jezicima: španjolski njemački talijanski hrvatski

Posjeta: 2.086 *