Ochratoxin A in traditional dry-cured meat products produced from sub-chronic-exposed pigs

Food Additives and Contaminants - Part A

Volumn 30, Issue 10, 2013, Pages 1827-1836

  Pleadin, Jelka ^a   Perši, Nina ^a   Kovačević, Dragan ^b   Vahčić, Nada ^c   Scortichini, Giampiero ^d   Milone, Salvatore ^d  

^a CROATIAN VETERINARY INSTITUTE   (Croatia)

^b JOSIP JURAJ STROSSMAYER UNIVERSITY OF OSIJEK   (Croatia)

^c UNIVERSITY OF ZAGREB   (Croatia)

^d Dell'Abruzzo e del Molise   (Italy)

Author keywords

chronic exposure; ELISA; HPLC FD; ochratoxin A; swine; traditional meat products

Indexed keywords

CURING; DRYING; FINITE DIFFERENCE METHOD; MAMMALS; SMOKE;

CHRONIC EXPOSURE; ELISA; HPLC-FD; MEAT PRODUCTS; OCHRATOXIN A; SWINE;

MEATS;

OCHRATOXIN;

ADIPOSE TISSUE; ANALYTIC METHOD; ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; CONTROLLED STUDY; ENZYME LINKED IMMUNOSORBENT ASSAY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MALE; MEAT; MUSCLE TISSUE; NONHUMAN; PHYSICAL CHEMISTRY; PRIORITY JOURNAL; SWINE;

ANIMALIA; SUIDAE;

ANIMAL FEED; ANIMALS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CROATIA; ENZYME-LINKED IMMUNOSORBENT ASSAY; FOOD CONTAMINATION; FOOD HANDLING; FOOD PRESERVATION; HUMANS; LIMIT OF DETECTION; MALE; MEAT PRODUCTS; OCHRATOXINS; SUS SCROFA;

EID: 84885188714     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/19440049.2013.825817     Document Type: Article

References (45)

1. Amézqueta S, González-Peñas E, Murillo-Arbizu M, De Certain AL. 2009. Ochratoxin A decontamination: a review. Food Contr. 20:326-333.
2. Asefa DT, Kure CF, Gjerde RO, Langsrud S, Omer MK, Nesbakken T, Skaar I. 2011. A HACCP plan for mycotoxigenic hazards associated with dry-cured meat production processes. Food Contr. 22:831-837.
3. Babić I, Markov K, Kovačević D, Trontel A, Slavica A, D{stroke}ugum J, Čvek D, Svetec IK, Posavec S, Frece J. 2011. Identification and characterization of potential autochthonous starter cultures from Croatian "brand" product "Slavonski kulen". Meat Sci. 88:517-524.
4. Battilani P, Pietri A, Giorni P, Formenti S, Bertuzzi T, Toscani T, Virgili R, Kozakiewicz Z. 2007. Penicillium populations in dry-cured ham manufacturing plants. J Food Protect. 70:975-980.
5. Binder EM, Tan LM, Chin LJ, Handl J, Richard J. 2007. Worldwide occurrence of mycotoxins in commodities, feeds and feed ingredients. Anim Feed Sci Technol. 137:265-282.
6. Castegnaro M, Wild C. 1995. IARC activities in mycotoxin research. Nat Toxins. 3:327.
7. Ceci E, Bozzo G, Bonerba E, Di Pinto A, Tantillo MG. 2007. Ochratoxin A detection by HPLC in target tissues of swine and cytological and histological analysis. Food Chem. 105:364-368.
8. Chiavaro E, Lepiani A, Colla F, Bettoni P, Pari E, Spotti E. 2002. Ochratoxin A determination in ham by immunoaffinity clean-up and a quick fluorometric method. Food Addit Contam. 19:575-581.
9. Creppy EE. 1999. Human ochratoxicosis. Toxin Rev. 18:277-293.
10. Curtui VG, Gareis M, Usleber E, Martlbauer E. 2001. Survey of Romanian slaughtered pigs for the occurrence of mycotoxins ochratoxin A and B and zearalenone. Food Addit Contam. 18:730-738.
11. Dall'Asta C, Galaverna G, Bertuzzi T, Moseriti A, Pietri A, Dossena A, Marchelli R. 2010. Occurrence of ochratoxin A in raw ham muscle, salami and dry-cured ham from pigs fed with contaminated diet. Food Chem. 120:978-983.
12. Domijan AM, Peraica M, Fuchs R, Lucić A, Radić B, Balija M, Bosanac I, Grgicević D. 1999. Ochratoxin A in blood of healthy population in Zagreb. Archiv Ind Hyg Toxicol. 50:263-271.
13. European Commission. 2006. Commission Recommendation 2006/576/EC of 17 August 2006 on the presence of deoxynivalenol, zearalenone, ochratoxin A, T-2 and HT-2 and fumonisins in products intented for animal feeding. Off J Eur Union. L229:7-9.
14. European Commission. 2010. Commission Regulation (EU) No 105/2010 amending Regulation (EC) No 1881/2006 setting maximum levels for certain contaminants in foodstuffs as regards ochratoxin A. Off J Eur Union. L35:7-8.
15. Frece J, Markov K, Kovačević D. 2010. Odred{stroke}ivanje autohtone mikrobne populacije i mikotoksina te karakterizacija potencijalnih starter kultura u slavonskom kulenu. Meso. 2:92-99.
16. Gareis M. 1996. Fate of ochratoxin A on processing of meat products. Food Addit Contam. 13:35-37.
17. Gareis M, Scheuer R. 2000. Ochratoxin A in meat and meat products. Archiv für Lebensmittelhygiene. 51:102-104.
18. Gareis M, Wolff J. 2000. Relevance of mycotoxin contaminated feed for farming animals and carry over of mycotoxins in food of animal origin. Mycoses. 43:79-83.
19. Gibson RM, Bailey CA, Kubena LF, Huff WE, Harvey RB. 1989. Ochratoxin A and dietary protein. 1. Effects on body weight, feed conversion, relative organ weight, and mortality in three-week-old broilers. Poultry Sci. 68:1658-1663.
20. Iacumin L, Chiesa L, Boscolo D, Manzano M, Cantoli C, Orlic S, Comi G. 2009. Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages. Food Microbiol. 26:65-70.
21. [IARC] International Agency for Research on Cancer. 1993. Some naturally occurring substances: food items and constituents, heterocyclic aromatic amines and mycotoxins. IARC Monographs on the Evaluation of Carcinogenic Risks to humans, Vol. 56. Lyon: IARC.
22. Jørgensen K. 1998. Survey of pork, poultry, coffee, beer and pulses for ochratoxin A. Food Addit Contam. 15:550-554.
23. Jørgensen K. 2005. Occurrence pf ochratoxin A in commodities and processed food - a review of EU occurrence data. Food Addit Contam. 22:26-30.
24. Karlovsky P. 1999. Biological detoxification of fungal toxins and its use in plant breeding, feed and food protection. Nat Toxins. 7:1-23.
25. Khoury EA, Atoui A. 2010. Ochratoxin A: general overview and actual molecular status. Toxins. 2:461-493.
26. Kovačević D. 2001. Chemistry and technology of meat and fish. University of J.J. Strossmayer, Faculty of Food Technology, Osijek.
27. Kovačević D, Suman K, Šubarić D, Mastanjević K, Vidaček S. 2009. Investigation of homogeneity and physicochemical characterisation of the homemade Slavonian sausage. Meso. 11:338-344.
28. Krogh P, Hald B, Plestina R, Ceović S. 1977. Balkan (endemic) nephropathy and foodborn ochratoxin A: preliminary results of a survey of foodstuffs. Acta Pathol Microbiol Scand B. 85:238-240.
29. Lusky K, Tesch D, Gobel R. 1993. 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. 44:131-134.
30. Malagutii L, Zannotti M, Scampini A, Sciaraffia F. 2005. Effect of ochratoxin A on heavy pig production. Anim Res. 54:179-184.
31. Marquardt RR, Frohlich AA. 1992. A review of recent advances in understanding ochratoxicosis. J Anim Sci. 70:3968-3988.
32. Matrella R, Monaci L, Milillo MA, Palmisano F, Tantillo MG. 2006. Ochratoxin A determination in paired kidneys and muscle samples from swines slaughtered in southern Italy. Food Contr. 17:114-117.
33. O'Brien E, Dietrich DR. 2005. Ochratoxin A: the continuing enigma. Crit Rev Toxicol. 35:33-60.
34. Pavičić Ž. 1997. Slaughtering and meat specialties. Zagreb: Gospodraski list.
35. Pavičić Ž. 2004. Homemade sausages from making up to dishes. Zagreb: Gospodarski list.
36. Pepeljnjak S, Cvetnić Z, Šegvić-Klarić M. 2008. Ochratoxin A and zearalenon: cereals and feed contamination in Croatia (1977-2007) and influence on animal and human health. Krmiva. 50:147-159.
37. Pfohl-Leszkowicz A, Manderville AR. 2007. Review ochratoxin A: an overview on toxicity and carcinogenicity in animals and humans. Mol Nutr Food Res. 51:61-99.
38. Pietri A, Bertuzzi T, Gualla A, Piva G. 2006. Occurrence of ochratoxin A in raw ham muscles and in pork products from Northern Italy. Italian J Food Sci. 18:99-106.
39. Rossi A, Sardi L, Zaghini A, Rizzi L. 2006. Diete contaminate de micotossine nel suino: Effetti in vivo e al macello. Suinicoltura. 10:131-134.
40. Scott PM. 1996. Effects of processing and detoxification treatments on ochratoxin A: introduction. Food Addit Contam. 13:19-21.
41. Sorensen LM, Jacobsen T, Nielsen PV, Frisvad JC, Koch AG. 2008. Mycobiota in the processing areas of two different meat products. Int J Food Microbiol. 124:58-64.
42. Spotti E, Chiavaro E, Lepiani A, Colla F. 2001. Mould and ochratoxin A contamination of pre-ripened and fully ripened hams. Industia Conserve. 76:341.
43. Trajković J, Mirić M, Baras J, Šiler S. 1983. Analize životnih namirnica. Beograd: Tehnološko metalurški fakultet.
44. Turner NW, Subrahmanyam S, Piletsky SA. 2009. Analytical methods for determination of mycotoxins: a rewiew. Anal Chem Acta. 632:168-180.
45. Zannotti M, Malagutti L, Sciaraffa F, Corti M. 2001. Indagine preliminare sulcontenuto di Ocratossina in salumi provenienti dalla grande distribuzione. In: Atti del 36_ Simposio Internazionale di Zootecnia, 2001 Aprile 27; Ancona; p. 78.