Pathways of Mycotoxin Occurrence in Meat Products: A Review
Abstract
:1. Introduction
2. Major TMP Mycotoxins
3. Mycotoxin Contamination through Spices
4. Transfer of Mycotoxins by Carry-Over Effect
5. Mycotoxin Production by Surface Moulds
6. Occurrence of Mycotoxins in Meat Products
7. Control and Prevention
8. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Conflicts of Interest
References
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Mould Species | Mycotoxin | aw (Range) | T/°C (Range) |
---|---|---|---|
Aspergillus flavus | AFB1 | ≥0.84; ≥0.80 | 12–35 |
Aspergillus parasiticus | AFB1 | ≥0.84 | 12–35 |
Aspergillus ochraceus | OTA | ≥0.87 | 12–35 |
Penicillium verrucosum | OTA | ≥0.85 | 2–34 |
Penicillium nordicum | OTA | - | 15–30 |
Penicillium commune | CPA | ≥0.90 | 12–30 |
Product | Mycotoxin | N | % Positive Samples | Range (μgkg−1) | Country | Reference |
---|---|---|---|---|---|---|
Beef luncheon, burger and sausages | AFs | 150 | 0.6 | 2–7 | Egypt | [99] |
50 | 14 | 11.1 | Egypt | [100] | ||
10 | 0 | <LOD | Spain | [101] | ||
25 | 100 | 0.47–9 | Egypt | [102] | ||
Blood sausages | OTA | 620 | 77 | 3.2 | German | [13] |
Liver-type sausage | 620 | 68 | 5 | German | [13] | |
Sausages | 100 | 45 | 7–8 | Italy | [23] | |
10 | 0 | <LOD/LOQ | Spain | [101] | ||
Parma (retail product) | 22 | 4 | 56–158 | Denmark | [103] | |
Dry-cured Iberian ham | 20 | Deep portion 15 | Deep portion 2–160 | Spain | [27] | |
20 | Superficial portion 25 | Superficial portion > 15 | Spain | [27] | ||
45 | 13 | 1.9–6.3 | Spain | [27] | ||
Beef luncheon | 25 | 100 | 0.56–8.5 | Egypt | [102] | |
Beef burger | 25 | 100 | 2.7–7.6 | Egypt | [102] | |
Fermented meat products | OTA | 90 | 64.44 | 1.23–7.83 | Croatia | [98] |
CIT | 4.44 | 1.0–1.3 | ||||
AFB1 | 10 | 1.0–3.0 | ||||
Traditional meat products | AFB1 | 410 | up to 11.1 | up to 1.69 | Croatia | [17] |
OTA | up to 20.0 | up to 9.95 | ||||
Traditional meat products | AFB1 | 160 | 8 | up to 1.92 | Croatia | [19] |
OTA | 14 | up to 6.86 | ||||
Dry-fermented sausages | OTA | 88 | 14.8 | up to 0.48 | Croatia | [104] |
Dry-fermented sausages | CPA | 47 | 14.9 | 2.55–59.80 | Croatia | [41] |
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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. Processes 2021, 9, 2122. https://doi.org/10.3390/pr9122122
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. Processes. 2021; 9(12):2122. https://doi.org/10.3390/pr9122122
Chicago/Turabian StylePleadin, Jelka, Tina Lešić, Dragan Milićević, Ksenija Markov, Bojan Šarkanj, Nada Vahčić, Ivana Kmetič, and Manuela Zadravec. 2021. "Pathways of Mycotoxin Occurrence in Meat Products: A Review" Processes 9, no. 12: 2122. https://doi.org/10.3390/pr9122122