Natural occurrence of aflatoxin B1, ochratoxin A and citrinin in Croatian fermented meat products

Food Control

Volumn 34, Issue 2, 2013, Pages 312-317

  Markov, Ksenija ^a   Pleadin, Jelka ^b   Bevardi, Martina ^c   Vahčić, Nada ^a   Sokolić Mihalak, Darja ^d   Frece, Jadranka ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b CROATIAN VETERINARY INSTITUTE   (Croatia)

^c UNIVERSITY OF ZAGREB   (Croatia)

^d Croatian Food Agency   (Croatia)

Author keywords

Aflatoxin B1; Citrinin; Croatia; Fermented meat products; Ochratoxin A

Indexed keywords

ANIMALIA; ASPERGILLUS; FUNGI; PENICILLIUM;

EID: 84878855014     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.05.002     Document Type: Article

References (46)

1. Abramson D., Mills J.T., Marquardt R.R., Frohlich A.A. Mycotoxins in fungal contaminated samples of animal feed from western Canada. Canadian Journal of Veterinary Research 1997, 61:49-52.
2. Allcroft R., Carnaghan R.B.A. Groundnut toxicity: an examination for toxin in human food products from animals fed toxic groundnut meal. Veterinary Research 1963, 75:259-263.
3. Asefa D.T., Kure C.F., Gjerde R.O., Langsrud S., Omer M.K., Nesbakken T., et al. AHACCP plan for mycotoxigenic hazards associated with dry-cured meat production processes. Food Control 2011, 22:831-837.
4. Babić I., Markov K., Kovačević D., Trontel A., Slavica A., D{stroke}ugum J., et al. Identification and characterization of potential autochthonous starter cultures from a Croatian "brand" product "slavonski kulen". Meat Science 2011, 88:517-524.
5. Bailly J.D., Tabuc C., Querin A., Guerre P. Production and stability of patulin, ochratoxin A, citrinin and cyclopiazonic acid on dry cured ham. Journal of Food Protection 2005, 68:1516-1520.
6. Beaver R.W., Wilson D.M., James M.A., Haydon K.D., Colvin B.M., Sangster L.T., et al. Distribution of aflatoxins in tissues of growing pigs fed an aflatoxin contaminated diet amended with a high affinity aluminosilicate sorbent. Veterinary and Human Toxicology 1990, 32(1):16-18.
7. Bintvihok A., Thiengnin S., Doi K., Kumagai S. Residues of aflatoxins in the liver, muscle and eggs of domestic fowls. Journal of Veterinary Medical Science 2002, 64:1037-1039.
8. Dall'Asta C., Galaverna G., Bertuzzi T., Moseriti A., Pietri A., Dossena A., et al. Occurrence of ochratoxin A in raw ham muscle, salami and dry-cured ham from pigs fed with contaminated diet. Food Chemistry 2010, 120:978-983.
9. Dashti B., Al-Hamli S., Alomirah H., Al-Zenki S., Abbas A.B., Sawaya W. Levels of aflatoxin M1 in milk, cheese consumed in Kuwait and occurrence of total aflatoxin in local and imported animal feed. Food Control 2009, 20:686-690.
10. Duarte S.C., Pena A., Lino C.M. Ochratoxin a in Portugal: a review to assess human exposure. Toxins 2010, 2(6):1225-1249.
11. EFSA-Q-2003-039, R.N Opinion of the scientifi{ligature}c panel on contaminants in food chain on a request from the commission related to ochratoxin A (OTA) as undesirable substance in animal feed. In EFSA (European Food Safety Authority). The EFSA Journal 2004, 101:1-36.
12. EFSA (European Food Safety Authority) Scientific opinion on the risks for public and animal health related to the presence of citrinin in food and feed. The EFSA Journal 2012, 10(3):11. 260.
13. FAO (Food and Agriculture Organization) Worldwide regulations for mycotoxins in food and feed in 2003 2004, FAO Food and Nutrition paper 81, Food and Agriculture Organization of the United Nations, Rome, Italy.
14. Gareis M., Wolff J. Relevance of mycotoxin contaminated feed for farming animals and carry over of mycotoxins in food of animal origin. Mycoses 2000, 43:79-83.
15. HAH (Croatian Food Agency) National food consumption survey 2011, unpublished data.
16. HAH (Croatian Food Agency) Mycotoxins in feed 2012, Scientific opinion, adopted by, HAH Scientific Committee, 23 October 2012. http://www.hah.hr/english/panels.php.
17. Hartl A., Stenzel W.R. Development of a method for the determination of citrinin in barley, rye and wheat by solid phase extraction on aminopropyl columns and HPLC-FLD. Mycotoxin Research 2007, 23:127-131.
18. Hirano K., Adachi Y., Bintvihok A., Ishibashi S., Kumazawa N.H. An improved method for extraction and cleanup of aflatoxin B1 from liver. Journal of Veterinary Medicine and Science 1992, 54:567.
19. HRN ISO 13681 Meat and meat products - Enumeration of yeasts and moulds - Colony-count technique (ISO 13681:1995) 2001.
20. HRN ISO 6887-1 Microbiology of food and animal feeding stuffs - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 1: General rules for the preparation of the initial suspension and decimal dilutions (ISO 6887-1:1999; EN ISO 6887-1:1999) 2004.
21. Iacumin L., Chiesa L., Boscolo D., Manzano M., Cantoni C., Orlic S., et al. Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages. Food Microbiology 2009, 26(1):65-70.
22. Iha M.H., Barbosa C.B., Okada I.A. Occurrence of aflatoxin M1 in dairy products in Brazil. Food Control 2011, 22(129):1971-1974.
23. JECFA Safety evaluation of certain mycotoxins in food 2001, 47. Fifty-six report. WHO Technical Report Series, Geneva.
24. Kamkar A. Astudy of the occurrence of aflatoxin M1 in Iranian feta cheese. Food Control 2006, 17:768-775.
25. Kononenko G.P., Burkin A.A. Immunoenzyme method for the determination of citrinin. Journal of Analytical Chemistry 2007, 62:691-696.
26. Kozačinski L., Zdolec N., Hadžiosmanović M., Cvrtila Ž., Filipović I., Majić T. Microbial flora of the Croatian traditionally fermented sausage. Archiv für Lebensmittelhygiene 2006, 57(9/10):141-147.
27. Li Y.-N., Wang Y.-Y., Zheng Y.-Q., Guo Y- H. Preparation and characterization of the high specificity monoclonal antibodies against citrinin. Progress in Biochemistry and Biophysics 2010, 37:1248-1253.
28. Lusky K., Tesch D., Gobel R. Influence of the mycotoxin ochratoxin A on animal health and formation of residues in pigs and different types of sausages derived from these animals. Archiv Fur Lebensmittelhygiene 1993, 44:131-134.
29. Mally A., Hard G.C., Dekant W. Ochratoxin A as a potential etiologic factor in endemic nephropathy: lessons from toxicity studies in rats. Food and Chemical Toxicology 2007, 45(11):2254-2260.
30. Markov K., Frece J., Čvek D., Lovrić N., Delaš F. Aflatoxin M1 in raw milk and binding of aflatoxin by lactic acid bacteria. Mljekarstvo 2010, 60(4):244-251.
31. Mateo E.M., Gil-Serna J., Patino B., Jiménez M. Aflatoxins and ochratoxin A in stored barley grain in Spain and impact of PCR-based strategies to assess the occurrence of aflatoxigenic and ochratoxigenic Aspergillus spp. International Journal of Food Microbiology 2011, 149(2):118-126.
32. Ordinance on undesirable substances in animal feed 2010, Pravilnik o nepoželjnim tvarima u hrani za životinje N.N. 80/2010.
33. Phillips R.D., Berndt W.O., Hayes A.W. Distribution and excretion of (14C) citrinin in rats. Toxicology 1979, 12:285-298.
34. Pietri A., Bertuzzi T., Gualla A., Piva G. Occurrence of ochratoxin a in raw ham muscles and in pork products from Northern Italy. Italian Journal of Food Science 2006, 18(1):99-106.
35. Pleadin J., Sokolović M., Perši N., Zadravec M., Jaki V., Vulić A. Contamination of maize with deoxynivalenol and zearalenone in Croatia. Food Control 2012, 28(1):94-98.
36. Pleadin J., Vahčić N., Perši N., Ševelj D., Markov K., Frece J. Fusarium mycotoxins' occurrence in cereals harvested from Croatian fields. Food Control 2013, 32(1):49-54.
37. Refai M.K., Niazi Z.M., Aziz N.H., Khafaga N.E. Incidence of aflatoxin B1 in the Egyptian cured meat basterma and control by gamma-irradiation. Nahrung 2003, 47(6):377-382.
38. Rodríguez A., Rodríguez M., Luque M.I., Martín A., Córdoba J.J. Real-time PCR assays for detection and quantification of aflatoxin-producing molds in foods. Food Microbiology 2012, 31(1):89-99.
39. Rodríguez A., Rodríguez M., Martín A., Nuñez F., Córdoba J.J. Evaluation of hazard of aflatoxin B1, ochratoxin A and patulin production in dry-cured ham and early detection of producing moulds by qPCR. Food Control 2012, 27:118-126.
40. Samson R.A., Noonim P., Meijer M., Houbraken J., Frisvad J.C., Varga J. Diagnostic tools to identify black aspergilla. Studies in Mycology 2007, 59:129-145.
41. Stubblefield R.D., Honstead J.P., Shotwell O.L. An analytical survey ofaflatoxins in tissues from swine grown in regions reporting 1988 aflatoxin contaminated corn. Journal of the Association of Official Analytical Chemists 1991, 74:897.
42. Sweeney M.J., Dobson A.D. Mycotoxin production by Aspergillus, Fusarium and Penicillium species. International Journal of Food Microbiology 1998, 43(3):141-158.
43. Tabuc C., Bailly J.D., Bailly S., Querin A., Guerre P. Toxigenic potential of fungal mycoflora isolated from dry cured meat products: preliminary study. Revue de Médecine Vétérinaire 2004, 156:287-291.
44. Wu C.L., Kuo Y.H., Lee C.L., Hsu Y.W., Pan T.,M. Synchronous high-performance liquid chromatography with a photodiode array detector and mass spectrometry for the determination of citrinin, monascin, ankaflavin, and the lactone and acid forms of monacolin K in red mold rice. Journal of the Association of Official Analytical Chemists International 2011, 94:179-190.
45. Xu B.J., Wang Q.J., Lee J.H., Jia X.Q., Sung C.K. HPLC analysis of citrinin in red yeast rice. Food Science and Biotechnology 2003, 12:376-380.
46. Xu B.J., Jia X.Q., Gu L.J., Sung C.K. Review on the qualitative and quantitative analysis mycotoxin citrinin. Food Control 2006, 17:271-285.