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Zadravec M, Lešić T, Brnić D, Pleadin J, Kraak B, Jakopović Ž, Perković I, Vahčić N, Tkalec VJ, Houbraken J. Regional distribution and diversity of Aspergillus and Penicillium species on Croatian traditional meat products. Int J Food Microbiol 2023; 406:110404. [PMID: 37778241 DOI: 10.1016/j.ijfoodmicro.2023.110404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 09/12/2023] [Accepted: 09/16/2023] [Indexed: 10/03/2023]
Abstract
Various factors, such as weather and production practices (e.g., environmental hygiene, process duration, raw material quality, ripening temperature, and relative humidity), in combination with the intrinsic product properties (e.g., pH, aw, salt content), significantly affect the growth of surface moulds. The aim of this study was to isolate and identify surface moulds retrieved from traditional meat products (TMPs) and correlate these data to the production region and production technology. The surface of 250 TMPs (dry-fermented sausages, n = 108; dry-cured meat products, n = 142) from five Croatian regions were sampled during a two-year period. Dry-fermented sausages had a significantly higher pH and a lower salt concentration when compared to dry-cured meat products. In total, 528 isolates were obtained, comprising 20 Penicillium and 17 Aspergillus species. The species most frequently isolated from the dry-fermented sausages were P. commune (32.4 %), A. proliferans (33 %), and P. solitum (14.8 %), while A. proliferans (52.1 %), P. commune (28.9 %) and P. citrinum (19.7 %) predominated in dry-cured meat products. Aspergillus predominated on the TMPs from southern Croatia, while Penicillium was prevalent on products from the other four regions, possibly due to differences in weather conditions. Seven potentially mycotoxigenic species (A. creber, A. flavus, A. niger, A. westerdijkiae, P. citrinum, P. commune, and P. nordicum) were isolated and identified. Regular monitoring of mould species and their toxigenic metabolites present on traditional meat products is of the utmost importance from the public health perspective, while the results of such a monitoring can prove beneficial for the tailoring of the production technology development.
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Affiliation(s)
- Manuela Zadravec
- Croatian Veterinary Institute, Savska cesta 143, 10000 Zagreb, Croatia.
| | - Tina Lešić
- Croatian Veterinary Institute, Savska cesta 143, 10000 Zagreb, Croatia.
| | - Dragan Brnić
- Croatian Veterinary Institute, Savska cesta 143, 10000 Zagreb, Croatia.
| | - Jelka Pleadin
- Croatian Veterinary Institute, Savska cesta 143, 10000 Zagreb, Croatia.
| | - Bart Kraak
- Westerdijk Fungal Biodiversity Institute, Uppsalalaan 8, 3584 CT, Utrecht, Netherlands.
| | - Željko Jakopović
- Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Irena Perković
- Croatian Veterinary Institute, Veterinary Department Vinkovci, J. Kozarca 24, 32100 Vinkovci, Croatia.
| | - Nada Vahčić
- Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Vesna Jaki Tkalec
- Croatian Veterinary Institute, Veterinary Department Križevci, Ivana Zakmardija Dijankovečkog 10, 48260 Križevci, Croatia.
| | - Jos Houbraken
- Westerdijk Fungal Biodiversity Institute, Uppsalalaan 8, 3584 CT, Utrecht, Netherlands.
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Mastanjević K, Kovačević D, Nešić K, Krstanović V, Habschied K. Traditional Meat Products-A Mycotoxicological Review. Life (Basel) 2023; 13:2211. [PMID: 38004351 PMCID: PMC10671907 DOI: 10.3390/life13112211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 11/03/2023] [Accepted: 11/08/2023] [Indexed: 11/26/2023] Open
Abstract
Traditional meat products are commonly produced in small family businesses. However, big industries are also involved in the production of this kind of product, especially since a growing number of consumers crave the traditional taste and aromas. The popularization of original and organic products has resulted in a return to traditional production methods. Traditional meat products are produced worldwide. However, in such (domesticated) conditions there is a potential danger for mycotoxin contamination. This review aims to present the sources of mycotoxins in traditional meat products, the most common mycotoxins related to such meat products, and future prospects regarding the suppression of their occurrence. Special attention should be paid to reducing the transfer of mycotoxins via the food chain from animal feed to animals to humans (stable-to-table principle), which is also described in this review. Other sources of mycotoxins (spices, environment, etc.) should also be monitored for mycotoxins in traditional production. The importance of monitoring and regulating mycotoxins in meat products, especially in traditional meat products, is slowly being recognized by the institutions and hopefully, in the future, can deliver legally regulated limits for such products. This is especially important since meat products are available to the general population and can seriously affect human health.
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Affiliation(s)
- Krešimir Mastanjević
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (K.M.); (D.K.); (V.K.)
| | - Dragan Kovačević
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (K.M.); (D.K.); (V.K.)
| | - Ksenija Nešić
- Food and Feed Department, Institute of Veterinary Medicine of Serbia, Smolućska 11, 11070 Beograd, Serbia;
| | - Vinko Krstanović
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (K.M.); (D.K.); (V.K.)
| | - Kristina Habschied
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (K.M.); (D.K.); (V.K.)
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El-Mougy RM, Abd-Elghany SM, Imre K, Morar A, Herman V, Sallam KI. Hazard Analysis and Critical Control Point (HACCP) Application to Dry-Cured Pastrami in Egyptian Pastrami Factories. Foods 2023; 12:2927. [PMID: 37569196 PMCID: PMC10419042 DOI: 10.3390/foods12152927] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Revised: 07/27/2023] [Accepted: 07/28/2023] [Indexed: 08/13/2023] Open
Abstract
The current study established a HACCP tactic for all hazards related to Egyptian dry-cured pastrami production. All types of hazards that could occur at each production step were depicted. The fabrication steps of pastrami were originally based on the processes and conclusions presented in two previous publications by members of the research team; thus, the current scientific paper is considered a completion of the two previous publications. All operations executed and products manufactured outside the pastrami factory were excluded. The HACCP system was only applied to dry-cured pastrami production stages from receiving frozen raw meat and non-meat ingredients until packaging and storing the final product. Four CCPs were detected and taken into account. The permissible critical limits of additives and non-meat ingredients were considered. Suitable corrective actions were arranged. Regular HACCP plan review, proper recording of detected CCPs and critical limits were necessary for validation processes. Following up with the supply chain by obtaining the certified suppliers, together with the importance of the verification procedures of the elaborated HACCP plan, were essential in order to ensure the production of safe food without defects.
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Affiliation(s)
- Rehab Mohammed El-Mougy
- Department of Food Technology, Faculty of Agriculture, Mansoura University, Mansoura 35516, Egypt;
| | - Samir Mohammed Abd-Elghany
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt
| | - Kálmán Imre
- Department of Animal Production and Veterinary Public Health, Faculty of Veterinary Medicine, University of Life Sciences “King Mihai I” from Timișoara, 300645 Timișoara, Romania;
| | - Adriana Morar
- Department of Animal Production and Veterinary Public Health, Faculty of Veterinary Medicine, University of Life Sciences “King Mihai I” from Timișoara, 300645 Timișoara, Romania;
| | - Viorel Herman
- Department of Infectious Diseases and Preventive Medicine, Faculty of Veterinary Medicine, University of Life Sciences “King Mihai I” from Timişoara, 300645 Timișoara, Romania;
| | - Khalid Ibrahim Sallam
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt
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Pleadin J, Kos J, Radić B, Vulić A, Kudumija N, Radović R, Janić Hajnal E, Mandić A, Anić M. Aflatoxins in Maize from Serbia and Croatia: Implications of Climate Change. Foods 2023; 12:548. [PMID: 36766076 PMCID: PMC9914011 DOI: 10.3390/foods12030548] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 01/19/2023] [Accepted: 01/23/2023] [Indexed: 01/28/2023] Open
Abstract
Aflatoxins (AFs) represent the most important mycotoxin group, whose presence in food and feed poses significant global health and economic issues. The occurrence of AFs in maize is a burning problem worldwide, mainly attributed to droughts. In recent years, Serbia and Croatia faced climate changes followed by a warming trend. Therefore, the main aim of this study was to estimate the influence of weather on AFs occurrence in maize from Serbia and Croatia in the 2018-2021 period. The results indicate that hot and dry weather witnessed in the year 2021 resulted in the highest prevalence of AFs in maize samples in both Serbia (84%) and Croatia (40%). In maize harvested in 2018-2020, AFs occurred in less than, or around, 10% of Serbian and 20% of Croatian samples. In order to conduct a comprehensive study on the implications of climate change for the occurrence of AFs in maize grown in these two countries, the results of available studies performed in the last thirteen years were searched for and discussed.
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Affiliation(s)
- Jelka Pleadin
- Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Savska Cesta 143, 10000 Zagreb, Croatia
| | - Jovana Kos
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Bojana Radić
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Ana Vulić
- Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Savska Cesta 143, 10000 Zagreb, Croatia
| | - Nina Kudumija
- Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Savska Cesta 143, 10000 Zagreb, Croatia
| | - Radmila Radović
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Elizabet Janić Hajnal
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Anamarija Mandić
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Mislav Anić
- Croatian Meteorological and Hydrological Service, Ravnice 48, 10000 Zagreb, Croatia
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Koutsoumanis K, Allende A, Alvarez‐Ordóñez A, Bover‐Cid S, Chemaly M, De Cesare A, Herman L, Hilbert F, Lindqvist R, Nauta M, Peixe L, Ru G, Simmons M, Skandamis P, Suffredini E, Blagojevic B, Van Damme I, Hempen M, Messens W, Bolton D. Microbiological safety of aged meat. EFSA J 2023; 21:e07745. [PMID: 36698487 PMCID: PMC9850206 DOI: 10.2903/j.efsa.2023.7745] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023] Open
Abstract
The impact of dry-ageing of beef and wet-ageing of beef, pork and lamb on microbiological hazards and spoilage bacteria was examined and current practices are described. As 'standard fresh' and wet-aged meat use similar processes these were differentiated based on duration. In addition to a description of the different stages, data were collated on key parameters (time, temperature, pH and aw) using a literature survey and questionnaires. The microbiological hazards that may be present in all aged meats included Shiga toxin-producing Escherichia coli (STEC), Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, enterotoxigenic Yersinia spp., Campylobacter spp. and Clostridium spp. Moulds, such as Aspergillus spp. and Penicillium spp., may produce mycotoxins when conditions are favourable but may be prevented by ensuring a meat surface temperature of -0.5 to 3.0°C, with a relative humidity (RH) of 75-85% and an airflow of 0.2-0.5 m/s for up to 35 days. The main meat spoilage bacteria include Pseudomonas spp., Lactobacillus spp. Enterococcus spp., Weissella spp., Brochothrix spp., Leuconostoc spp., Lactobacillus spp., Shewanella spp. and Clostridium spp. Under current practices, the ageing of meat may have an impact on the load of microbiological hazards and spoilage bacteria as compared to standard fresh meat preparation. Ageing under defined and controlled conditions can achieve the same or lower loads of microbiological hazards and spoilage bacteria than the variable log10 increases predicted during standard fresh meat preparation. An approach was used to establish the conditions of time and temperature that would achieve similar or lower levels of L. monocytogenes and Yersinia enterocolitica (pork only) and lactic acid bacteria (representing spoilage bacteria) as compared to standard fresh meat. Finally, additional control activities were identified that would further assure the microbial safety of dry-aged beef, based on recommended best practice and the outputs of the equivalence assessment.
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Ulusoy BH, Hecer C, Sayıner S, Kaya Yıldırım F. Presence of aflatoxins and ochratoxin A in samarella (tsamarella), a traditional dried-cured meat of Cyprus. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3002-3009. [PMID: 35872743 PMCID: PMC9304510 DOI: 10.1007/s13197-022-05374-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/14/2021] [Accepted: 01/11/2022] [Indexed: 06/15/2023]
Abstract
Dietary exposure to mycotoxins is a matter of great concern in terms of public health and regulatory bodies worldwide. Contamination of meat products with mycotoxigenic fungi and production of aflatoxins (AFs), ochratoxin A (OTA) and other mycotoxins can occur at different points of the manufacturing steps, from farm to fork. Among all microorganisms, moulds (mycobiota) are groups of microorganisms that can contaminate dry-cured meats, so they may carry the risk of mycotoxicosis. Samarella (tsamarella in Greek) is one of Cyprus's traditional, sun-dried and salted meat products. Mycological studies on this product have not been reported, and the risk of AFs or OTA has not been studied. This point of view aimed to conduct a survey study in terms of mycotoxin risk in samarella. With this aim, samples (n = 30) were collected from all commercial brands from markets in Northern Cyprus and analysed by ELISA. According to the results of this study, 14 of 30 and 9 of 30 samples were above Quantitative Measurement Limits (LOQ) for Total AFs, and AFB1, respectively. On the other hand, no result was obtained above LOQ for OTA. It was obtained that among all detectable results for total AFs, even the min result (5.3 μg/kg) was above 4 μg/kg, defined as a critical limit for directly consumed foods. None of the AFB1 and OTA results was above the determined critical limit.
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Affiliation(s)
- Beyza H. Ulusoy
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Near East University, Nicosia, Cyprus
| | - Canan Hecer
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Esenyurt Istanbul University, Istanbul, Turkey
| | - Serkan Sayıner
- Department of Biochemistry, Faculty of Veterinary Medicine, Near East University, Nicosia, Cyprus
| | - Fatma Kaya Yıldırım
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Near East University, Nicosia, Cyprus
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7
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Pickova D, Toman J, Mikyskova P, Ostry V, Malir F. Investigation of ochratoxin a in blood sausages in the Czech Republic: Comparison with data over Europe. Food Res Int 2022; 157:111473. [PMID: 35761704 DOI: 10.1016/j.foodres.2022.111473] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 05/25/2022] [Accepted: 06/04/2022] [Indexed: 11/19/2022]
Abstract
Blood sausages consisting of groats, pork, porcine offal, fat, blood, and spices are very popular in the Czech Republic. All these ingredients are potential sources of dietary exposure to ochratoxin A (OTA). OTA has a strong affinity to serum proteins in porcine blood. Thus, the contamination of blood sausages with OTA can be expected. This study aims to evaluate OTA in 200 samples of porcine blood sausages purchased at the Czech market during 2020-2021. The analytical method high-performance liquid chromatography coupled with fluorescence detection with pre-treatment using immunoaffinity columns was employed to determine OTA. The limit of detection was 0.03 ng/g and the limit of quantification 0.10 ng/g. Recovery was 71.6 %. All samples were positive at contents ranging from 0.15 to 5.68 ng/g with a mean of 1.47 ng/g, and a median of 1.26 ng/g. A total of 66% of these samples contained OTA content exceeding the maximum limit of 1 ng/g set in Italy. This study demonstrates that the Czech population is exposed to OTA from blood sausages. The proposed preliminary action limit for OTA in blood sausages should be set at 1 ng/g. No regulatory limits for OTA in blood sausages have been established yet in the European Union legislation. To protect human health, further monitoring of OTA in these products is necessary.
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Affiliation(s)
- Darina Pickova
- Department of Biology, Faculty of Science, University of Hradec Kralove, Rokitanskeho 62, CZ-50003 Hradec Kralove, Czech Republic.
| | - Jakub Toman
- Department of Biology, Faculty of Science, University of Hradec Kralove, Rokitanskeho 62, CZ-50003 Hradec Kralove, Czech Republic.
| | - Petra Mikyskova
- Department of Biology, Faculty of Science, University of Hradec Kralove, Rokitanskeho 62, CZ-50003 Hradec Kralove, Czech Republic
| | - Vladimir Ostry
- Center for Health, Nutrition and Food in Brno, National Institute of Public Health in Prague, Palackeho 3a, CZ-61242 Brno, Czech Republic
| | - Frantisek Malir
- Department of Biology, Faculty of Science, University of Hradec Kralove, Rokitanskeho 62, CZ-50003 Hradec Kralove, Czech Republic
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Cebrián E, Núñez F, Álvarez M, Roncero E, Rodríguez M. Biocontrol of ochratoxigenic Penicillium nordicum in dry-cured fermented sausages by Debaryomyces hansenii and Staphylococcus xylosus. Int J Food Microbiol 2022; 375:109744. [DOI: 10.1016/j.ijfoodmicro.2022.109744] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 05/18/2022] [Accepted: 05/23/2022] [Indexed: 10/18/2022]
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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.
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Lešić T, Zadravec M, Zdolec N, Vulić A, Perković I, Škrivanko M, Kudumija N, Jakopović Ž, Pleadin J. Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage Kulen. Toxins (Basel) 2021; 13:toxins13110798. [PMID: 34822582 PMCID: PMC8622551 DOI: 10.3390/toxins13110798] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 11/07/2021] [Accepted: 11/11/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to identify and compare surface mycobiota of traditional and industrial Croatian dry-fermented sausage Kulen, especially toxicogenic species, and to detect contamination with mycotoxins recognized as the most important for meat products. Identification of mould species was performed by sequence analysis of beta- tubulin and calmodulin gene, while the determination of mycotoxins aflatoxin B1 (AFB1), ochratoxin A (OTA), and cyclopiazonic acid (CPA) was carried out using the LC-MS/MS (liquid chromatography-tandem mass spectrometry) method. The results showed a significantly higher number of mould isolates and greater species (including of those mycotoxigenic) diversity in traditional Kulen samples in comparison with the industrial ones. P. commune, as a potential CPA-producer, was the most represented in traditional Kulen (19.0%), followed by P. solitum (16.6%), which was the most represented in industrial Kulen samples (23.8%). The results also showed that 69% of the traditional sausage samples were contaminated with either CPA or OTA in concentrations of up to 13.35 µg/kg and 6.95 µg/kg, respectively, while in the industrial samples only OTA was detected (in a single sample in the concentration of 0.42 µg/kg). Mycotoxin AFB1 and its producers were not detected in any of the analysed samples (<LOD).
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Affiliation(s)
- Tina Lešić
- Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Savska Cesta 143, 10000 Zagreb, Croatia; (T.L.); (A.V.); (N.K.)
| | - Manuela Zadravec
- Laboratory for Feed Microbiology, Croatian Veterinary Institute, Savska Cesta 143, 10000 Zagreb, Croatia;
| | - Nevijo Zdolec
- Department of Hygiene, Technology and Food Safety, Faculty of Veterinary Medicine, University of Zagreb, Heinzelova 55, 10000 Zagreb, Croatia;
| | - Ana Vulić
- Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Savska Cesta 143, 10000 Zagreb, Croatia; (T.L.); (A.V.); (N.K.)
| | - Irena Perković
- Croatian Veterinary Institute, Regional Veterinary Institute Vinkovci, Ul. Josipa Kozarca 24, 32100 Vinkovci, Croatia; (I.P.); (M.Š.)
| | - Mario Škrivanko
- Croatian Veterinary Institute, Regional Veterinary Institute Vinkovci, Ul. Josipa Kozarca 24, 32100 Vinkovci, Croatia; (I.P.); (M.Š.)
| | - Nina Kudumija
- Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Savska Cesta 143, 10000 Zagreb, Croatia; (T.L.); (A.V.); (N.K.)
| | - Željko Jakopović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - Jelka Pleadin
- Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Savska Cesta 143, 10000 Zagreb, Croatia; (T.L.); (A.V.); (N.K.)
- Correspondence:
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Food-Origin Mycotoxin-Induced Neurotoxicity: Intend to Break the Rules of Neuroglia Cells. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2021; 2021:9967334. [PMID: 34621467 PMCID: PMC8492254 DOI: 10.1155/2021/9967334] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/07/2021] [Revised: 06/29/2021] [Accepted: 09/14/2021] [Indexed: 12/28/2022]
Abstract
Mycotoxins are key risk factors in human food and animal feed. Most of food-origin mycotoxins could easily enter the organism and evoke systemic toxic effects, such as aflatoxin B1 (AFB1), ochratoxin A (OTA), T-2 toxin, deoxynivalenol (DON), zearalenone (ZEN), fumonisin B1 (FB1), and 3-nitropropionic acid (3-NPA). For the last decade, the researches have provided much evidences in vivo and in vitro that the brain is an important target organ on mycotoxin-mediated neurotoxic phenomenon and neurodegenerative diseases. As is known to all, glial cells are the best regulator and defender of neurons, and a few evaluations about the effects of mycotoxins on glial cells such as astrocytes or microglia have been conducted. The fact that mycotoxin contamination may be a key factor in neurotoxicity and glial dysfunction is exactly the reason why we reviewed the activation, oxidative stress, and mitochondrial function changes of glial cells under mycotoxin infection and summarized the mycotoxin-mediated glial cell proliferation disorders, death pathways, and inflammatory responses. The purpose of this paper is to analyze various pathways in which common food-derived mycotoxins can induce glial toxicity and provide a novel perspective for future research on the neurodegenerative diseases.
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12
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Kudumija N, Vulić A, Lešić T, Vahčić N, Pleadin J. Aflatoxins and ochratoxin A in dry-fermented sausages in Croatia, by LC-MS/MS. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2020; 13:225-232. [PMID: 32419674 DOI: 10.1080/19393210.2020.1762760] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
The aim of this study was to develop a highly-sensitive liquid chromatographic - tandem mass spectrometric (LC-MS/MS) method to investigate the presence of aflatoxins (AFB1, AFB2, AFG1 and AFG2) and ochratoxin A (OTA) in traditional homemade sausages (n = 88) collected from small family farms situated in different regions in Croatia. Aflatoxins were not detected (<LOD) in any of the analysed samples, whereas the percentage of OTA-positive homemade sausages was 14.8%, consisting of 1.1% Istrian sausages, 7.9% Slavonian sausages and 5.7% Kulenova Seka. In Slavonian sausages, the mean OTA concentration was 0.27 ± 0.09 μg/kg with a maximum of 0.38 μg/kg, while in Kulenova Seka the mean concentration was 0.26 ± 0.14 μg/kg, rising to a maximum of 0.48 μg/kg. Statistically significant differences (p = .243) in OTA concentrations across different types of homemade sausage and sampling regions were not determined.
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Affiliation(s)
- Nina Kudumija
- Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Zagreb, Croatia
| | - Ana Vulić
- Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Zagreb, Croatia
| | - Tina Lešić
- Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Zagreb, Croatia
| | - Nada Vahčić
- Faculty of Food Technology and Biotechnology, University of Zagreb , Zagreb, Croatia
| | - Jelka Pleadin
- Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Zagreb, Croatia
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13
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Zadravec M, Vahčić N, Brnić D, Markov K, Frece J, Beck R, Lešić T, Pleadin J. A study of surface moulds and mycotoxins in Croatian traditional dry-cured meat products. Int J Food Microbiol 2019; 317:108459. [PMID: 31786413 DOI: 10.1016/j.ijfoodmicro.2019.108459] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2019] [Revised: 11/18/2019] [Accepted: 11/22/2019] [Indexed: 11/27/2022]
Abstract
Xerophilic species of Aspergillus, Penicillium and Eurotium genera from surfaces of dry-cured traditional meat products (TMPs) can cause mycotoxin contamination during uncontrolled household processing. The aim of this study was to investigate into surface moulds growing on Croatian prosciuttos and fermented sausages produced in different climate regions using different technologies (n = 160), and to relate the occurrence of aflatoxin B1 (AFB1) and ochratoxin A (OTA) to their presence. The results revealed the Penicillium (79%) to be the dominating contaminating mould, while Aspergillus (11%), Eurotium (7%) and Mucor (4%) species were present in a significantly lower number of isolates, with higher prevalence and greater diversity in prosciuttos than in sausages, relative of the production technology and regional climate. OTA contamination (14% of samples) was significantly more frequent than that with AFB1 (8% of samples), with OTA concentration rising to the maximal 6.86 μg/kg, whereas AFB1 concentrations were slightly higher than, or around, the limit of quantification of the method in use, with the maximal value of 1.92 μg/kg. The presence of AFB1 in absence of toxicogenic moulds, observed in some samples, can be attributed to contaminated spices used in TMP production or an indirect contamination via a carry-over effect.
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Affiliation(s)
- Manuela Zadravec
- Croatian Veterinary Institute, Laboratory for Feed Microbiology, Savska Cesta 143, 10000 Zagreb, Croatia
| | - Nada Vahčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Dragan Brnić
- Croatian Veterinary Institute, Laboratory for Serological Diagnostics of Viral Diseases, Savska Cesta 143, 10000 Zagreb, Croatia
| | - Ksenija Markov
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Jadranka Frece
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Relja Beck
- Croatian Veterinary Institute, Laboratory for Parasitology, Savska Cesta 143, 10000 Zagreb, Croatia
| | - Tina Lešić
- Croatian Veterinary Institute, Laboratory for Analytical Chemistry, Savska Cesta 143, 10000 Zagreb, Croatia
| | - Jelka Pleadin
- Croatian Veterinary Institute, Laboratory for Analytical Chemistry, Savska Cesta 143, 10000 Zagreb, Croatia.
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Pleadin J, Frece J, Markov K. Mycotoxins in food and feed. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 89:297-345. [PMID: 31351529 DOI: 10.1016/bs.afnr.2019.02.007] [Citation(s) in RCA: 96] [Impact Index Per Article: 19.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
Abstract
Mycotoxins represent secondary fungal metabolites not essential to the normal growth and reproduction of a fungus, but capable of causing biochemical, physiological and pathological changes in many species. Harmful effects of mycotoxins observed in humans and animals include carcinogenicity, teratogenicity, immune toxicity, neurotoxicity, hepatotoxicity, nephrotoxicity, reproductive and developmental toxicity, indigestion and so forth. These substances can be found in a variety of very important agricultural and food products, primarily dependent of product moisture content, and its water activity, relative air humidity, temperature, pH value, composition of the food matrix, the degree of its physical damage, and the presence of mold spores. Given that industrial processing has no significant effect on their reduction and in order to be able to vouch for the absence of mycotoxins, it is necessary to process foodstuffs under standardized and well-controlled conditions and to control each and every loop of the food production and storage chain. Preventative measures capable of reducing the contamination to the minimum must be in place and should be exercised by all means. In case that contamination does happen, methods for mycotoxin reduction or elimination should be implemented in dependence on a number of parameters such as properties of food or feed. Further research is needed in order to identify conditions that facilitate the growth of mycotoxin-producing fungi and develop effective preventative measures that can reduce contamination of food and feed as also to recognize possible synergistic effects of different mycotoxins in organism.
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Affiliation(s)
- Jelka Pleadin
- Croatian Veterinary Institute, Laboratory for Analytical Chemistry, Zagreb, Croatia.
| | - Jadranka Frece
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Ksenija Markov
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
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Wang X, Fu D, Fruk G, Chen E, Zhang X. Improving quality control and transparency in honey peach export chain by a multi-sensors-managed traceability system. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.01.008] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Pizzolato Montanha F, Anater A, Burchard JF, Luciano FB, Meca G, Manyes L, Pimpão CT. Mycotoxins in dry-cured meats: A review. Food Chem Toxicol 2018; 111:494-502. [DOI: 10.1016/j.fct.2017.12.008] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2017] [Revised: 12/01/2017] [Accepted: 12/03/2017] [Indexed: 12/11/2022]
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Pleadin J, Zadravec M, Brnić D, Perković I, Škrivanko M, Kovačević D. Moulds and mycotoxins detected in the regional speciality fermented sausage ‘slavonski kulen’ during a 1-year production period. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2016; 34:282-290. [DOI: 10.1080/19440049.2016.1266395] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Ochratoxin A contamination of the autochthonous dry-cured meat product “Slavonski Kulen” during a six-month production process. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.05.013] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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20
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Domijan AM, Pleadin J, Mihaljević B, Vahčić N, Frece J, Markov K. Reduction of ochratoxin A in dry-cured meat products using gamma-irradiation. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2015; 32:1185-91. [DOI: 10.1080/19440049.2015.1049219] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Pleadin J, Staver MM, Vahčić N, Kovačević D, Milone S, Saftić L, Scortichini G. Survey of aflatoxin B 1 and ochratoxin A occurrence in traditional meat products coming from Croatian households and markets. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.12.027] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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The use of Kohonen's artificial neural networks for analyzing the results of HACCP system declarative survey. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.11.032] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Pleadin J, Kovačević D, Perković I. Impact of Casing Damaging on Aflatoxin B1Concentration During the Ripening of Dry-Fermented Meat Sausages. J Immunoassay Immunochem 2015; 36:655-66. [DOI: 10.1080/15321819.2015.1032306] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Trafialek J, Kolanowski W. Application of Failure Mode and Effect Analysis (FMEA) for audit of HACCP system. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.03.036] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Iqbal SZ, Nisar S, Asi MR, Jinap S. Natural incidence of aflatoxins, ochratoxin A and zearalenone in chicken meat and eggs. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.02.046] [Citation(s) in RCA: 105] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Pleadin J, Perši N, Kovačević D, Vulić A, Frece J, Markov K. Ochratoxin A reduction in meat sausages using processing methods practiced in households. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2014; 7:239-46. [DOI: 10.1080/19393210.2014.900119] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Markov K, Pleadin J, Bevardi M, Vahčić N, Sokolić-Mihalak D, Frece J. Natural occurrence of aflatoxin B1, ochratoxin A and citrinin in Croatian fermented meat products. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.05.002] [Citation(s) in RCA: 104] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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28
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Pleadin J, Perši N, Kovačević D, Vahčić N, Scortichini G, Milone S. Ochratoxin A in traditional dry-cured meat products produced from sub-chronic-exposed pigs. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2013; 30:1827-36. [DOI: 10.1080/19440049.2013.825817] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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29
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Evaluation of hazard of aflatoxin B1, ochratoxin A and patulin production in dry-cured ham and early detection of producing moulds by qPCR. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.03.009] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Virgili R, Simoncini N, Toscani T, Camardo Leggieri M, Formenti S, Battilani P. Biocontrol of Penicillium nordicum growth and ochratoxin A production by native yeasts of dry cured ham. Toxins (Basel) 2012; 4:68-82. [PMID: 22474567 PMCID: PMC3317108 DOI: 10.3390/toxins4020068] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2011] [Revised: 01/18/2012] [Accepted: 01/20/2012] [Indexed: 11/20/2022] Open
Abstract
Twelve yeast strains isolated from the surface of Italian typical dry-cured hams, belonging to D. hansenii, D. maramus, C. famata, C. zeylanoides and H. burtonii species, and previously selected for their ability to grow in dry-cured ham-like substrates, were screened for antagonistic activity against a toxigenic strain of P. nordicum and inhibition of ochratoxin A (OTA) biosynthesis. On average, yeast inhibitory activity was lowered by increasing fungal inoculum and enhanced by NaCl presence. In the assay conditions, H. burtonii and C. zeylanoides were the most effective, both in inhibiting P. nordicum growth and OTA production. D. hansenii was the species with the lowest inhibitory activity, especially in the absence of salt. OTA production dropped from the range < LOD - 5000 ppb in P. nordicum control plates to the range < LOD - 200 ppb in yeast-added plates. OTA production increased in the presence of NaCl in P. nordicum control plates, while salt enhanced inhibition against OTA production in yeast-added plates.
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Affiliation(s)
- Roberta Virgili
- Stazione Sperimentale per l’Industria delle Conserve Alimentari, V.le F. Tanara, 31/A, Parma 43121, Italy; (N.S.); (T.T.)
| | - Nicoletta Simoncini
- Stazione Sperimentale per l’Industria delle Conserve Alimentari, V.le F. Tanara, 31/A, Parma 43121, Italy; (N.S.); (T.T.)
| | - Tania Toscani
- Stazione Sperimentale per l’Industria delle Conserve Alimentari, V.le F. Tanara, 31/A, Parma 43121, Italy; (N.S.); (T.T.)
| | - Marco Camardo Leggieri
- Institute of Entomology and Plant Pathology, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, Piacenza I29100, Italy; (M.C.L.); (S.F.); (P.B.)
| | - Silvia Formenti
- Institute of Entomology and Plant Pathology, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, Piacenza I29100, Italy; (M.C.L.); (S.F.); (P.B.)
| | - Paola Battilani
- Institute of Entomology and Plant Pathology, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, Piacenza I29100, Italy; (M.C.L.); (S.F.); (P.B.)
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Toregeani-Mendes KA, Arroteia CC, Kemmelmeier C, Dalpasquale VA, Bando É, Alves AF, Marques OJ, Nishiyama P, Mossini SA, Machinski M. Application of hazard analysis critical control points system for the control of aflatoxins in the Brazilian groundnut-based food industry. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02791.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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