Ostalo
Estimation of possible exposure to Ochratoxin A via consumption of contaminated meat products
Ana Vulić
; Hrvatski veterinarski institut, Laboratorij za analitičku kemiju, Savska cesta 143, Zagreb, Hrvatska
doc. Jelka Pleadin
; Hrvatski veterinarski institut, Laboratorij za analitičku kemiju, Savska cesta 143, Zagreb, Hrvatska
Nina Perši
; Hrvatski veterinarski institut, Laboratorij za analitičku kemiju, Savska cesta 143, Zagreb, Hrvatska
prof. Nada Vahčić
; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Pierottijeva 6, Zagreb, Hrvatska
Bigita Hengl
Andrea Gross-Bošković dipl.ing.
; Hrvatska agencija za hranu, I. Gundulića 36b, Osijek, Hrvatska
Martina Jurković dipl.ing.;
; Hrvatska agencija za hranu, I. Gundulića 36b, Osijek, Hrvatska
prof. Dragan Kovačević
; Prehrambeno-tehnološki fakultet Sveučilišta J.J. Strossmayera u Osijeku, Franje Kuhača 20, Osijek, Hrvatska
Sažetak
Ochratoxin A is a toxic secondary metabolite produced by the fungi of the Aspergillus and Penicillium species. The data indicate to
frequent ochratoxin A contamination of cereals and cereal products and consequently to possible contamination of meat and meat
products. The aim of this study was to determine the possible level of consumer exposure to ochratoxin A through consumption of
traditional meat products contaminated with this toxin. Taking into account the dietary habits and concentration of ochratoxin A in
various meat products derived from raw material of treated animals the potential exposure to ochratoxin A was estimated. The results
showed that the probability of exposure to ochratoxin A in a dose that is above the TWI (120 ng/kg BW per week) is very low. The data
showed that through the consumption of pancetta alone 0.8% of the population could be exposed to ochratoxin A in a dose which
is above the TWI value de3ned by the EFSA. The data for kulen, Slavonian sausage, smoked ham and smoked ribs indicated that it is
unlikely for the population (average body weight 70 kg) to be exposed to ochratoxin A in doses greater than TWI if consuming conta-minated meat products
Ključne riječi
ochratoxin A; meat products; exposure; Tolerable Weekly Intake; ELISA
Hrčak ID:
124132
URI
Datum izdavanja:
1.5.2014.
španjolski njemački hrvatski talijanski
Posjeta: 2.450 *