LAPSE:2023.4188
Published Article
LAPSE:2023.4188
Pathways of Mycotoxin Occurrence in Meat Products: A Review
February 22, 2023
Abstract
Documented cases of mycotoxin occurrence in meat products call for further research into potential contamination sources, especially given an ever more increasing consumption of these nutritionally rich products. These foodstuffs can be contaminated with mycotoxins through three pathways: contaminated spices and other raw materials, mycotoxin-producing moulds present on the surface of dry-cured meat products, and carry-over effect from farm animals exposed to contaminated feed. In order to establish meat products’ mycotoxin contamination more precisely, the concentrations of all mycotoxins of relevance for these products should be determined. This manuscript reviews data on major mycotoxins present in different types of meat products, and discusses the contamination pathways, contamination levels and control & preventative measures.
Documented cases of mycotoxin occurrence in meat products call for further research into potential contamination sources, especially given an ever more increasing consumption of these nutritionally rich products. These foodstuffs can be contaminated with mycotoxins through three pathways: contaminated spices and other raw materials, mycotoxin-producing moulds present on the surface of dry-cured meat products, and carry-over effect from farm animals exposed to contaminated feed. In order to establish meat products’ mycotoxin contamination more precisely, the concentrations of all mycotoxins of relevance for these products should be determined. This manuscript reviews data on major mycotoxins present in different types of meat products, and discusses the contamination pathways, contamination levels and control & preventative measures.
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Keywords
carry-over effect, contaminated spices, control and preventative measures, meat products, mycotoxins, surface moulds
Subject
Suggested Citation
Pleadin J, Lešić T, Milićević D, Markov K, Šarkanj B, Vahčić N, Kmetič I, Zadravec M. Pathways of Mycotoxin Occurrence in Meat Products: A Review. (2023). LAPSE:2023.4188
Author Affiliations
Pleadin J: Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Savska Cesta 143, 10000 Zagreb, Croatia [ORCID]
Lešić T: Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Savska Cesta 143, 10000 Zagreb, Croatia [ORCID]
Milićević D: Institute of Meat Hygiene and Technology, Kaćanskog 13, 11040 Belgrade, Serbia [ORCID]
Markov K: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Šarkanj B: Department of Food Technology, University North, Dr. Žarko Dolinar Square 1, 43000 Koprivnica, Croatia [ORCID]
Vahčić N: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Kmetič I: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia [ORCID]
Zadravec M: Laboratory for Feed Microbiology, Croatian Veterinary Institute, Savska Cesta 143, 10000 Zagreb, Croatia [ORCID]
Lešić T: Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Savska Cesta 143, 10000 Zagreb, Croatia [ORCID]
Milićević D: Institute of Meat Hygiene and Technology, Kaćanskog 13, 11040 Belgrade, Serbia [ORCID]
Markov K: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Šarkanj B: Department of Food Technology, University North, Dr. Žarko Dolinar Square 1, 43000 Koprivnica, Croatia [ORCID]
Vahčić N: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Kmetič I: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia [ORCID]
Zadravec M: Laboratory for Feed Microbiology, Croatian Veterinary Institute, Savska Cesta 143, 10000 Zagreb, Croatia [ORCID]
Journal Name
Processes
Volume
9
Issue
12
First Page
2122
Year
2021
Publication Date
2021-11-25
ISSN
2227-9717
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Original Submission
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PII: pr9122122, Publication Type: Review
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LAPSE:2023.4188
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https://doi.org/10.3390/pr9122122
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Feb 22, 2023
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