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Natural occurrence of aflatoxin B1, ochratoxin A and citrinin in Croatian fermented meat products (CROSBI ID 193499)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Markov, Ksenija ; Pleadin, Jelka ; Bevardi, Martina ; Vahčić, Nada ; Sokolić-Mihalak, Darja ; Frece, Jadranka Natural occurrence of aflatoxin B1, ochratoxin A and citrinin in Croatian fermented meat products // Food control, 34 (2013), 2; 312-317. doi: 10.1016/j.foodcont.2013.05.002

Podaci o odgovornosti

Markov, Ksenija ; Pleadin, Jelka ; Bevardi, Martina ; Vahčić, Nada ; Sokolić-Mihalak, Darja ; Frece, Jadranka

engleski

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

When domestic animals are exposed to mycotoxins, significant amounts of the latter shall be carried over into animal products such as milk, eggs and meat. This study was carried out in order to determine the possible presence of aflatoxin B1 (AFB1), ochratoxin A (OTA) and citrinin (CIT) in game sausages (n = 15), semi-dry sausages (n = 25) and fermented dry-meat products (n = 50), randomly taken from individual producers and the Croatian market. AFB1 and OTA were quantified using ELISA, while CIT was quantified using HPLC-fluorescence detector. Out of 90 samples, the fungi most frequently isolated from dry-cured meat products were of Penicillium species, while Aspergillus was isolated from only one sample. As much as 68.88% of the samples were positive for mycotoxins. Finally, the analysis of different types of meat products resulted in OTA identification in 64.44%, CIT identification in 4.44% and AFB1 identification in 10% of the samples. The maximum OTA concentrations established in the commercial sausage samples equalled to 7.83 μg/kg, while that of AFB1 amounted to 3.0 μg/kg. Generally, although OTA was detected in all three types of products in different percentage shares, mutual differences were not statistically significant (P > 0.05).

aflatoxin B1 ; ochratoxin A ; citrinin ; fermented meat products ; Croatia

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

Podaci o izdanju

34 (2)

2013.

312-317

objavljeno

0956-7135

1873-7129

10.1016/j.foodcont.2013.05.002

Povezanost rada

Biotehnologija, Prehrambena tehnologija

Poveznice
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