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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] [What about the content of this article? (0)] [Affiliation(s)] [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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Więckowska M, Szelenberger R, Niemcewicz M, Harmata P, Poplawski T, Bijak M. Ochratoxin A-The Current Knowledge Concerning Hepatotoxicity, Mode of Action and Possible Prevention. Molecules 2023; 28:6617. [PMID: 37764392 PMCID: PMC10534339 DOI: 10.3390/molecules28186617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 09/10/2023] [Accepted: 09/12/2023] [Indexed: 09/29/2023] Open
Abstract
Ochratoxin A (OTA) is considered as the most toxic of the other ochratoxins synthesized by various fungal species belonging to the Aspergillus and Penicillium families. OTA commonly contaminates food and beverages, resulting in animal and human health issues. The toxicity of OTA is known to cause liver damage and is still being researched. However, current findings do not provide clear insights into the toxin mechanism of action. The current studies focusing on the use of potentially protective compounds against the effects of the toxin are insufficient as they are mainly conducted on animals. Further research is required to fill the existing gaps in both fields (namely the exact OTA molecular mechanism and the prevention of its toxicity in the human liver). This review article is a summary of the so far obtained results of studies focusing on the OTA hepatotoxicity, its mode of action, and the known approaches of liver cells protection, which may be the base for expanding other research in near future.
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Affiliation(s)
- Magdalena Więckowska
- Biohazard Prevention Centre, Faculty of Biology and Environmental Protection, University of Lodz, Pomorska 141/143, 90-236 Lodz, Poland; (M.W.); (R.S.); (M.N.)
| | - Rafał Szelenberger
- Biohazard Prevention Centre, Faculty of Biology and Environmental Protection, University of Lodz, Pomorska 141/143, 90-236 Lodz, Poland; (M.W.); (R.S.); (M.N.)
| | - Marcin Niemcewicz
- Biohazard Prevention Centre, Faculty of Biology and Environmental Protection, University of Lodz, Pomorska 141/143, 90-236 Lodz, Poland; (M.W.); (R.S.); (M.N.)
| | - Piotr Harmata
- Faculty of Advanced Technologies and Chemistry, Military University of Technology, 2 gen. S. Kaliskiego St., 00-908 Warsaw, Poland;
| | - Tomasz Poplawski
- Department of Pharmaceutical Microbiology and Biochemistry, Medical University of Lodz, 92-215 Lodz, Poland;
| | - Michał Bijak
- Biohazard Prevention Centre, Faculty of Biology and Environmental Protection, University of Lodz, Pomorska 141/143, 90-236 Lodz, Poland; (M.W.); (R.S.); (M.N.)
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Zahija I, Jeršek B, Demšar L, Polak ML, Polak T. Production of Aflatoxin B1 by Aspergillus parasiticus Grown on a Novel Meat-Based Media. Toxins (Basel) 2022; 15:25. [PMID: 36668845 PMCID: PMC9866511 DOI: 10.3390/toxins15010025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 12/25/2022] [Accepted: 12/27/2022] [Indexed: 12/31/2022] Open
Abstract
The aim of the present study was to develop meat-based media with compositions similar to those of dry-fermented meat products and to evaluate their use in studying the growth of Aspergillus parasiticus and the kinetics of aflatoxin B1 (AFB1) production. In our previous experiments, we found that the strain A. parasiticus ŽMJ7 produced a high amount of AFB1. Cooked meat agar (CMA2) was used as a novel complex meat-based medium with four variations: CMA2G (CMA2 supplemented with 1% glucose), CMA2YE (CMA2 supplemented with 0.2% yeast extract), and CMA2GYE (CMA2 supplemented with 1% glucose and 0.2% yeast extract). Media were inoculated with an A. parasiticus spore suspension (105 spores/mL) and incubated at 25 °C for up to 15 days. The A. parasiticus lag phase lasted less than 1 day, irrespective of the growth medium, with the exception of control medium CMA1 (cooked meat agar) as an already known meat-based medium. The highest mean colony growth rate was observed on CMA2 and CMA2G. Reversed-phase UPLC-MS/MS analysis was performed to determine the AFB1 concentration in combination with solid phase extraction (SPE). The highest AFB1 concentration in meat-based media was detected in CMA2GYE after 15 days of incubation (13,502 ± 2367 ng/mL media). The results showed that for studying AFB1 production in dry-fermented meat products, novel suitable media such as CMA2-based media are required. This finding could represent a potential concern with regard to the production of dry-fermented meat products.
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Affiliation(s)
| | | | | | | | - Tomaž Polak
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
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Delfino D, Lucchetti D, Mauti T, Mancuso M, Di Giustino P, Triolone D, Vaccari S, Bonanni RC, Neri B, Russo K. Investigation of ochratoxin A in commercial cheeses and pork meat products by liquid chromatography-tandem mass spectrometry. J Food Sci 2022; 87:4465-4475. [PMID: 36120916 PMCID: PMC9826465 DOI: 10.1111/1750-3841.16326] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 08/03/2022] [Accepted: 08/18/2022] [Indexed: 01/11/2023]
Abstract
Ochratoxin A (OTA) is a mycotoxin produced by several species of Aspergillus and Penicillium and commonly detected in a wide range of foodstuffs. The purpose of this work was to monitor the presence of OTA in cheeses and pork meat products. A simple and accurate "dilute and shoot" method with no need of immunoaffinity column and isotopic labeled internal standard, by liquid chromatography-tandem mass spectrometry, was validated in accordance with the criteria set out in Commission Regulation (EC) No. 401/2006. The method showed good linearity in solvent and in matrix (R2 ≥ 0.995), limit of detection was 0.2 µg/kg for cheese and 0.3 µg/kg for pork meat products, limit of quantification was fixed at 1 µg/kg, and recovery was estimated at two different concentration levels (1 and 5 µg/kg) and ranged from 75% to 101%. The interday and intraday laboratory precisions were lower than 7%. The matrix effect, the recovery of the extraction process, and the overall process efficiency were evaluated. No significant ME was observed in the two matrices considered. This method was applied to the analysis of 75 samples, coming from official controls implemented by the Lazio Region (Central Italy). In one sample of dry-cured ham, the concentration found (69.3 µg/kg) was well above the guidance value recommended by the Italian Ministry of Health (1 µg/kg). These data together with the detection of OTA in three grated cheeses suggest the importance of monitoring these products. Considering the high dietary intake of these matrices, especially among vulnerable populations, further research should be devoted to estimate exposure and risk assessment for OTA.
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Affiliation(s)
- Daniela Delfino
- Direzione Operativa ChimicaIstituto Zooprofilattico Sperimentale del Lazio e della Toscana “M. Aleandri”RomeItaly
| | - Dario Lucchetti
- Direzione Operativa ChimicaIstituto Zooprofilattico Sperimentale del Lazio e della Toscana “M. Aleandri”RomeItaly
| | - Tabita Mauti
- Direzione Operativa ChimicaIstituto Zooprofilattico Sperimentale del Lazio e della Toscana “M. Aleandri”RomeItaly
| | - Marta Mancuso
- Direzione Operativa ChimicaIstituto Zooprofilattico Sperimentale del Lazio e della Toscana “M. Aleandri”RomeItaly
| | - Paolo Di Giustino
- Direzione Operativa ChimicaIstituto Zooprofilattico Sperimentale del Lazio e della Toscana “M. Aleandri”RomeItaly
| | - Daniela Triolone
- Direzione Operativa ChimicaIstituto Zooprofilattico Sperimentale del Lazio e della Toscana “M. Aleandri”RomeItaly
| | - Stefano Vaccari
- Direzione Operativa ChimicaIstituto Zooprofilattico Sperimentale del Lazio e della Toscana “M. Aleandri”RomeItaly
| | - Rossana Claudia Bonanni
- Direzione Operativa ChimicaIstituto Zooprofilattico Sperimentale del Lazio e della Toscana “M. Aleandri”RomeItaly
| | - Bruno Neri
- Direzione Operativa ChimicaIstituto Zooprofilattico Sperimentale del Lazio e della Toscana “M. Aleandri”RomeItaly
| | - Katia Russo
- Direzione Operativa ChimicaIstituto Zooprofilattico Sperimentale del Lazio e della Toscana “M. Aleandri”RomeItaly
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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] [What about the content of this article? (0)] [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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Ganesan AR, Mohan K, Karthick Rajan D, Pillay AA, Palanisami T, Sathishkumar P, Conterno L. Distribution, toxicity, interactive effects, and detection of ochratoxin and deoxynivalenol in food: A review. Food Chem 2021; 378:131978. [PMID: 35033712 DOI: 10.1016/j.foodchem.2021.131978] [Citation(s) in RCA: 48] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 11/28/2021] [Accepted: 12/28/2021] [Indexed: 12/19/2022]
Abstract
Mycotoxins are secondary metabolites of fungi that cause severe damage to agricultural products and food in the food supply chain. These detrimental pollutants have been directly linked with poor socioeconomic patterns and human health issues. Among the natural micropollutants, ochratoxin A (OTA) and deoxynivalenol (DON) are widely distributed in food materials. The primary occurrence of these mycotoxins is reported in almost all cereal grains and fresh agro-products. Both mycotoxins have shown harmful effects, such as nephrotoxic, hepatotoxic, and genotoxic effects, in humans due to their complex structural formation during the degradation/acetylation reaction. In addition, improper preharvest, harvest, and postharvest handling tend to lead to the formation of OTA and DON in various food commodities, which allows different harmful fungicides in practice. Therefore, this review provides more insight into the distribution and toxicity of OTA/DON in the food matrix and human health. Furthermore, the interactive effects of OTA/DON with co-contaminated organic and inorganic compounds are discussed. Finally, international regulation and mitigation strategies for detoxication are critically evaluated to meet food safety and good agriculture practices.
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Affiliation(s)
- Abirami Ramu Ganesan
- Group of Fermentation and Distillation, Laimburg Research Centre, Ora (BZ), Auer 39040, Italy.
| | - Kannan Mohan
- PG and Research Department of Zoology, Sri Vasavi College, Erode, Tamil Nadu 638 316, India
| | - Durairaj Karthick Rajan
- Centre of Advanced Study in Marine Biology, Faculty of Marine Sciences, Annamalai University, Parangipettai, Tamil Nadu 608502, India
| | - Arti A Pillay
- School of Applied Sciences, College of Engineering Science and Technology, Fiji National University, Nabua Campus- 7222, Fiji Islands
| | - Thavamani Palanisami
- Global Innovative Centre for Advanced Nanomaterials (GICAN), University of Newcastle, Callaghan, NSW 2308, Australia
| | - Palanivel Sathishkumar
- Department of Prosthodontics, Saveetha Dental College and Hospital, SIMATS, Saveetha University, Chennai 600 077, Tamil Nadu, India
| | - Lorenza Conterno
- Group of Fermentation and Distillation, Laimburg Research Centre, Ora (BZ), Auer 39040, Italy.
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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 (Basel) 2021; 9:2122. [DOI: 10.3390/pr9122122] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
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] [What about the content of this article? (0)] [Affiliation(s)] [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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