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The Occurrence of Five Unregulated Mycotoxins Most Important for Traditional Dry-Cured Meat Products

This study investigated the occurrence of 5 unregulated mycotoxins in a total of 250 traditional dry-cured meat products sampled in 2020 and 2021 in five Croatian regions (eastern, northern, central, western, and southern). Aflatoxin B(1) (AFB(1)), ochratoxin A (OTA), sterigmatocystin (STC), citrini...

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Autores principales: Lešić, Tina, Vulić, Ana, Vahčić, Nada, Šarkanj, Bojan, Hengl, Brigita, Kos, Ivica, Polak, Tomaž, Kudumija, Nina, Pleadin, Jelka
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9315684/
https://www.ncbi.nlm.nih.gov/pubmed/35878214
http://dx.doi.org/10.3390/toxins14070476
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author Lešić, Tina
Vulić, Ana
Vahčić, Nada
Šarkanj, Bojan
Hengl, Brigita
Kos, Ivica
Polak, Tomaž
Kudumija, Nina
Pleadin, Jelka
author_facet Lešić, Tina
Vulić, Ana
Vahčić, Nada
Šarkanj, Bojan
Hengl, Brigita
Kos, Ivica
Polak, Tomaž
Kudumija, Nina
Pleadin, Jelka
author_sort Lešić, Tina
collection PubMed
description This study investigated the occurrence of 5 unregulated mycotoxins in a total of 250 traditional dry-cured meat products sampled in 2020 and 2021 in five Croatian regions (eastern, northern, central, western, and southern). Aflatoxin B(1) (AFB(1)), ochratoxin A (OTA), sterigmatocystin (STC), citrinin (CIT), and cyclopiazonic acid (CPA) concentrations were related to the geographical region of the product’s origin and to local weather. The results revealed the contamination of 27% of samples, namely, STC in 4% of samples in concentrations of up to 3.93 µg/kg, OTA in 10% of samples in concentrations of up to 4.81 µg/kg, and CPA in 13% of samples in concentrations of up to 335.5 µg/kg. No AFB(1) or CIT contamination was seen. Although no statistically significant differences in concentrations of individual mycotoxins across the production regions were found, differences in mycotoxin occurrence were revealed. The eastern and western regions, with moderate climate, delivered the largest number of contaminated samples, while the southern region, often compared with subtropics, delivered the smallest, so that the determined mycotoxins were probably mainly produced by the Penicillium rather than the Aspergillus species. Due to the interaction of various factors that may affect mycotoxin biosynthesis during production, the detected concentrations cannot be related solely to the weather.
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spelling pubmed-93156842022-07-27 The Occurrence of Five Unregulated Mycotoxins Most Important for Traditional Dry-Cured Meat Products Lešić, Tina Vulić, Ana Vahčić, Nada Šarkanj, Bojan Hengl, Brigita Kos, Ivica Polak, Tomaž Kudumija, Nina Pleadin, Jelka Toxins (Basel) Article This study investigated the occurrence of 5 unregulated mycotoxins in a total of 250 traditional dry-cured meat products sampled in 2020 and 2021 in five Croatian regions (eastern, northern, central, western, and southern). Aflatoxin B(1) (AFB(1)), ochratoxin A (OTA), sterigmatocystin (STC), citrinin (CIT), and cyclopiazonic acid (CPA) concentrations were related to the geographical region of the product’s origin and to local weather. The results revealed the contamination of 27% of samples, namely, STC in 4% of samples in concentrations of up to 3.93 µg/kg, OTA in 10% of samples in concentrations of up to 4.81 µg/kg, and CPA in 13% of samples in concentrations of up to 335.5 µg/kg. No AFB(1) or CIT contamination was seen. Although no statistically significant differences in concentrations of individual mycotoxins across the production regions were found, differences in mycotoxin occurrence were revealed. The eastern and western regions, with moderate climate, delivered the largest number of contaminated samples, while the southern region, often compared with subtropics, delivered the smallest, so that the determined mycotoxins were probably mainly produced by the Penicillium rather than the Aspergillus species. Due to the interaction of various factors that may affect mycotoxin biosynthesis during production, the detected concentrations cannot be related solely to the weather. MDPI 2022-07-12 /pmc/articles/PMC9315684/ /pubmed/35878214 http://dx.doi.org/10.3390/toxins14070476 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Lešić, Tina
Vulić, Ana
Vahčić, Nada
Šarkanj, Bojan
Hengl, Brigita
Kos, Ivica
Polak, Tomaž
Kudumija, Nina
Pleadin, Jelka
The Occurrence of Five Unregulated Mycotoxins Most Important for Traditional Dry-Cured Meat Products
title The Occurrence of Five Unregulated Mycotoxins Most Important for Traditional Dry-Cured Meat Products
title_full The Occurrence of Five Unregulated Mycotoxins Most Important for Traditional Dry-Cured Meat Products
title_fullStr The Occurrence of Five Unregulated Mycotoxins Most Important for Traditional Dry-Cured Meat Products
title_full_unstemmed The Occurrence of Five Unregulated Mycotoxins Most Important for Traditional Dry-Cured Meat Products
title_short The Occurrence of Five Unregulated Mycotoxins Most Important for Traditional Dry-Cured Meat Products
title_sort occurrence of five unregulated mycotoxins most important for traditional dry-cured meat products
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9315684/
https://www.ncbi.nlm.nih.gov/pubmed/35878214
http://dx.doi.org/10.3390/toxins14070476
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