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Pregledni rad
https://doi.org/10.31727/m.21.2.2

Mycotoxins aflatoxins and ochratoxins - a threat to the safety of traditional meat products

Jelka Pleadin   ORCID icon orcid.org/0000-0002-0768-0462 ; Laboratorij za analitičku kemiju, Hrvatski veterinarski institut, Zagreb, Hrvatska
Ana Vulić ; Laboratorij za analitičku kemiju, Hrvatski veterinarski institut, Zagreb, Hrvatska
Irena Perković ; Laboratorij za mikrobiologiju hrane i hrane za životinje, Hrvatski veterinarski institut, Vinkovci, Hrvatska
Nina Kudumija ; Laboratorij za analitičku kemiju, Hrvatski veterinarski institut, Zagreb, Hrvatska
Tina Lešić ; Laboratorij za analitičku kemiju, Hrvatski veterinarski institut, Zagreb, Hrvatska
Maja Kiš ; Laboratorij za mikrobiologiju hrane i hrane za životinje, Hrvatski veterinarski institut, Križevci, Hrvatska
Manuela Zadravec ; Laboratorij za mikrobiologiju hrane i hrane za životinje, Hrvatski veterinarski institut, Zagreb, Hrvatska
Mario Mitak ; Laboratorij za mikrobiologiju hrane i hrane za životinje, Hrvatski veterinarski institut, Zagreb, Hrvatska

Puni tekst: hrvatski, pdf (7 MB) str. 186-197 preuzimanja: 172* citiraj
APA 6th Edition
Pleadin, J., Vulić, A., Perković, I., Kudumija, N., Lešić, T., Kiš, M., ... Mitak, M. (2019). Mikotoksini aflatoksini i okratoksini – prijetnja sigurnosti tradicionalnih mesnih proizvoda. MESO: Prvi hrvatski časopis o mesu, XXI (2), 186-197. https://doi.org/10.31727/m.21.2.2
MLA 8th Edition
Pleadin, Jelka, et al. "Mikotoksini aflatoksini i okratoksini – prijetnja sigurnosti tradicionalnih mesnih proizvoda." MESO: Prvi hrvatski časopis o mesu, vol. XXI, br. 2, 2019, str. 186-197. https://doi.org/10.31727/m.21.2.2. Citirano 10.08.2020.
Chicago 17th Edition
Pleadin, Jelka, Ana Vulić, Irena Perković, Nina Kudumija, Tina Lešić, Maja Kiš, Manuela Zadravec i Mario Mitak. "Mikotoksini aflatoksini i okratoksini – prijetnja sigurnosti tradicionalnih mesnih proizvoda." MESO: Prvi hrvatski časopis o mesu XXI, br. 2 (2019): 186-197. https://doi.org/10.31727/m.21.2.2
Harvard
Pleadin, J., et al. (2019). 'Mikotoksini aflatoksini i okratoksini – prijetnja sigurnosti tradicionalnih mesnih proizvoda', MESO: Prvi hrvatski časopis o mesu, XXI(2), str. 186-197. https://doi.org/10.31727/m.21.2.2
Vancouver
Pleadin J, Vulić A, Perković I, Kudumija N, Lešić T, Kiš M i sur. Mikotoksini aflatoksini i okratoksini – prijetnja sigurnosti tradicionalnih mesnih proizvoda. MESO: Prvi hrvatski časopis o mesu [Internet]. 2019 [pristupljeno 10.08.2020.];XXI(2):186-197. https://doi.org/10.31727/m.21.2.2
IEEE
J. Pleadin, et al., "Mikotoksini aflatoksini i okratoksini – prijetnja sigurnosti tradicionalnih mesnih proizvoda", MESO: Prvi hrvatski časopis o mesu, vol.XXI, br. 2, str. 186-197, 2019. [Online]. https://doi.org/10.31727/m.21.2.2

Sažetak
During long-lasting ripening, the surface of dry traditional meat products (TMP) is usually owergrown by moulds. Among them, toxicogenic species produce mycotoxins as secondary metabolites, which have significant adverse effects on human and animal health. Aflatoxins and ochratoxins have proven carcinogenic and mutagenic effects in the body, and their occurrence in TMP is the most common consequence of overexpression of surface moulds. In addition to this direct route, mycotoxins in TMP may also be present indirectly through contaminated animal feed, whose use in farm animals results in carry-over effects in final meat products. Due to the frequency of contamination, development of confirmatory analytical methods for mycotoxin detection and the application of surface moulds identification methods is important. To prevent TMP contamination and possible adverse effects on consumer health, all preventive actions should be taken and systematic control of these contaminants should be undertaken. This paper gives an overview of the properties of aflatoxins and ochratoxins as mycotoxins of the greatest importance for the occurrence of meat products, the moulds which produce tham and the methods of detection, prevention and reduction of TMP contamination.

Ključne riječi
traditional meat products; mycotoxins; moulds; toxicity; prevention; reduction

Hrčak ID: 219813

URI
https://hrcak.srce.hr/219813

[hrvatski] [njemački] [talijanski] [španjolski]

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