Naslov (eng)

Pathways of mycotoxin occurrence in meat products: a review

Autor

Pleadin, Jelka
Lešić, Tina
Milićević, Dragan R.
Markov, Ksenija
Šarkanj, Bojan
Vahčić, Nada
Kmetič, Ivana
Zdravec, Manuela

Publisher

Opis (eng)

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.

Jezik

engleski

Datum

2021

Licenca

Ovo delo je licencirano pod uslovima licence
Creative Commons CC BY 4.0 - Creative Commons Autorstvo 4.0 International License.

http://creativecommons.org/licenses/by/4.0/legalcode

Predmet

mycotoxins; meat products; contaminated spices; surface moulds; carry-over effect; control and preventative measures

Deo kolekcije (1)

o:32

Institut za higijenu i tehnologiju mesa