Ochratoxin A in raw materials and cooked meat products made from OTA-treated pigs
| Autor: | Jelka Pleadin, Nina Perši, Giampiero Scortichini, Salvatore Milone, Dragan Kovačević |
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| Rok vydání: | 2014 |
| Předmět: |
Ochratoxin A
Chemical Phenomena Swine Pigs Raw materials Cooked meat products ELISA HPLC-FD Enzyme-Linked Immunosorbent Assay Food Contamination PIG EXPOSURE Raw material Kidney High-performance liquid chromatography chemistry.chemical_compound Animals Cooking Cooked meat Food science Lung Chromatography High Pressure Liquid Chemistry Myocardium Environmental Exposure Contamination Ochratoxins Meat Products Adipose Tissue Liver Treated animal Food Microbiology Spleen Food Science |
| Zdroj: | Meat Science. 96:203-210 |
| ISSN: | 0309-1740 |
| DOI: | 10.1016/j.meatsci.2013.07.005 |
| Popis: | The aim of this study was to determine ochratoxin A (OTA) concentrations in the raw materials and cooked meat products made from pigs sub-chronically exposed to OTA. The treated animal group (n = 5) was administered with 300 μg OTA/kg of feed for 30 days, whereas the control group (n = 5) was left untreated. OTA concentrations were quantified using immunoassay (ELISA) and high performance liquid chromatography with fluorescence detection (HPLC-FD). OTA concentration was the highest in the kidney, followed by the lungs, liver, blood, spleen, heart, and adipose tissue. As for the final meat products, the highest average OTA concentration was detected in black pudding sausages (14.02 ± 2.75 μg/kg), then in liver sausages (13.77 ± 3.92 μg/kg), while the lowest was found in pâté (9.33 ± 2.66 μg/kg). The results pointed out that a sub-chronic pig exposure leads to the accumulation of OTA in raw materials and consequently in meat products, whose level of contamination is directly dependent on OTA contents in raw materials used for their production. |
| Databáze: | OpenAIRE |
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