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

2013 ◽  
Vol 30 (10) ◽  
pp. 1827-1836 ◽  
Author(s):  
Jelka Pleadin ◽  
Nina Perši ◽  
Dragan Kovačević ◽  
Nada Vahčić ◽  
Giampiero Scortichini ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Meat Products ◽  
Cured Meat

Production and Stability of Patulin, Ochratoxin A, Citrinin, and Cyclopiazonic Acid on Dry Cured Ham

2005 ◽  
Vol 68 (7) ◽  
pp. 1516-1520 ◽  
Author(s):  
J. D. BAILLY ◽  
C. TABUC ◽  
A. QUÉRIN ◽  
P. GUERRE
Keyword(s):  
Ochratoxin A ◽  
Incubation Period ◽  
Meat Products ◽  
Cyclopiazonic Acid ◽  
Fungal Species ◽  
Dry Cured Ham ◽  
Cured Meat ◽  
Initial Content ◽  
Toxigenic Strains ◽  
The Stability

Toxinogenic fungal species can be isolated from dry cured meat products, raising the problem of the direct contamination of these foods by mycotoxins known to be carcinogenic or potent carcinogens. Because the contamination of a food by mycotoxins can be considered a balance between production and degradation, the stability of mycotoxins on dry cured meat was also investigated. This study focused on patulin, ochratoxin A, citrinin, and cyclopiazonic acid that can be produced by fungal species previously isolated from dry cured meat products sold on the French market. We demonstrated that neither patulin nor ochratoxin A was produced on dry meat by toxigenic strains, whereas relatively high amounts of citrinin and cyclopiazonic acid were found after a 16-day incubation period at 20°C (87 and 50 mg/kg, respectively). After direct contamination, the initial content of patulin rapidly decreased to become undetectable after only 6 h of incubation at 20°C. For both citrinin and ochratoxin A, the kinetics of decrease at 20°C was less rapid, and the two toxins presented half-lives of 6 and 120 h, respectively. By contrast, more than 80% of the initial contamination in cyclopiazonic acid was still found on ham after a 192-h incubation period. Toxin stability was not affected by storage at 4°C. These results suggest that growth of toxigenic strains of Penicillium has to be avoided on dry meat products.

scholarly journals Quantitative Proteomic Profiling of Fungal Growth, Development, and Ochratoxin A Production in Aspergillus ochraceus on High- and Low-NaCl Cultures

Toxins ◽  
2021 ◽  
Vol 13 (1) ◽  
pp. 51
Author(s):  
Yan Wang ◽  
Yue Guan ◽  
Wei Lin ◽  
Hao Yan ◽  
Jing Neng ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Growth And Development ◽  
Salt Content ◽  
Membrane Integrity ◽  
Meat Products ◽  
Fungal Growth ◽  
High Salt ◽  
Aspergillus Ochraceus ◽  
High Salt Content ◽  
Cured Meat

Dry-cured meat products are worldwide food with high-salt content, and filamentous fungi are beneficial to the maturation process. However, some salt-tolerant strains of Aspergillus and Penicillium produce ochratoxin A (OTA) on these products and thus threaten food safety. In our study, proteomic analysis was performed to reveal the mechanism of adaptability to high-salt environment by Aspergillus ochraceus. Twenty g/L and 70 g/L NaCl substrates were used to provide medium- and high-NaCl content environments, respectively. The NaCl addition could induce fungal growth, but only 20 g/L NaCl addition could induce spore production while 70 g/L repressed it. Proteomics analysis identified 2646 proteins in A. ochraceus fc-1, of which 237 and 251 were differentially expressed with 20 g/L and 70 g/L NaCl addition, respectively. Potential factors affecting fungal growth and development were identified by GO and KEGG analyses of biological process, cellular component, and molecular function terms. The results revealed that ergosterol synthesis pathway was significantly upregulated with 20 g/L and 70 g/L NaCl addition. However, fungal growth and development including OTA production were complex processes associated with many factors including nutrient uptake, cell membrane integrity, cell cycle, energy metabolism, intracellular redox homeostasis, protein synthesis and processing, autophagy, and secondary metabolism. Reactive oxygen species may be an important window to understand the mechanism that medium-salt content was conducive to intracellular signal transduction while high-salt content caused oxidative stress. The findings would help to improve the processes and storage conditions of dry-cured meat products.

Determination of ochratoxin A in dry-cured meat products by a HPLC–FLD quantitative method

2007 ◽  
Vol 855 (2) ◽  
pp. 242-248 ◽  
Author(s):  
Tania Toscani ◽  
Alessandra Moseriti ◽  
Arnaldo Dossena ◽  
Chiara Dall’Asta ◽  
Nicoletta Simoncini ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Quantitative Method ◽  
Meat Products ◽  
Cured Meat

Reduction of ochratoxin A in dry-cured meat products using gamma-irradiation

2015 ◽  
Vol 32 (7) ◽  
pp. 1185-1191 ◽  
Author(s):  
Ana-Marija Domijan ◽  
Jelka Pleadin ◽  
Branka Mihaljević ◽  
Nada Vahčić ◽  
Jadranka Frece ◽  
...  
Keyword(s):  
Gamma Irradiation ◽  
Ochratoxin A ◽  
Meat Products ◽  
Cured Meat

Selection of antifungal protein-producing molds from dry-cured meat products

2009 ◽  
Vol 135 (1) ◽  
pp. 39-46 ◽  
Author(s):  
Raquel Acosta ◽  
Andrea Rodríguez-Martín ◽  
Alberto Martín ◽  
Félix Núñez ◽  
Miguel A. Asensio
Keyword(s):  
Meat Products ◽  
Antifungal Protein ◽  
Cured Meat ◽  
Selection Of

scholarly journals An Ultrasound Assessed Extraction Combined with Ion-Pair HPLC Method and Risk Assessment of Nitrite and Nitrate in Cured Meat

2018 ◽  
Vol 2018 ◽  
pp. 1-6 ◽  
Author(s):  
Babiker Yagoub Abdulkair ◽  
Amin O. Elzupir ◽  
Abdulaziz S. Alamer
Keyword(s):  
Risk Assessment ◽  
Tetrabutylammonium Bromide ◽  
Meat Products ◽  
Correlation Coefficients ◽  
Dietary Exposure ◽  
Hplc Method ◽  
Processed Meat ◽  
Disodium Hydrogen Phosphate ◽  
Cured Meat

An accurate IPC-UV method was developed and validated for the determination of nitrite (NI) and nitrate (NA) in meat products. The best separation was achieved on a phenyl-hexyl column (150 mm × 4.6 mm, 3 µm) with a mobile phase composed of 25% acetonitrile and 75% buffer (2 mM disodium hydrogen phosphate and 3 mM tetrabutylammonium bromide, pH = 4). Eluents were monitored at 205 nm. Linearity ranges were 1.86 × 10−6–7.5 µg·ml−1 and 0.09–5.0 µg·ml−1 for NI and NA, respectively. The correlation coefficients were greater than 0.999 for NI and NA. This method was applied to a number of processed meat products in Riyadh (n = 155). NI ranged from 1.78 to 129.69 mg·kg−1, and NA ranged from 0.76 to 96.64 mg·kg−1. Results showed extensive use of NI and NA; however, concentrations were within the legal limit of Saudi Arabia except for one sample. Further, the risk assessment and dietary exposure have been estimated for both NI and NA.

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