Investigation of ochratoxin A in air-dry-cured hams

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science Pub Date : 2024-07-14 DOI:10.1016/j.meatsci.2024.109605

Jakub Toman , Darina Pickova , Lukas Rejman , Vladimir Ostry , Frantisek Malir

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Abstract

The European Union legislation regarding ochratoxin A (OTA) in various foodstuffs has changed relatively recently. Nevertheless, the legislation does not regulate OTA in any meat and meat-derived products. In this legislation update, the European Commission requested new studies, including, besides others, the presence of OTA in hams, which raises the concern that its consumption may pose a potential risk of exposure to OTA. This study aims to investigate OTA in a total of 195 samples of air-dry-cured hams acquired at the Czech market from January to June 2023. The analytical technique of high-performance liquid chromatography in combination with a fluorescence detector with pre-treatment employing immunoaffinity columns was used to determine OTA. OTA was found in 93 (48%) samples of air-dry-cured ham, with the OTA concentration reaching up to 14.58 ng/g. Due to the current absence of regulation limits, the results of this study were compared with the Italian maximum limit of 1 ng/g regulating OTA in porcine meat and byproducts. The Italian OTA maximum limit was exceeded in 22 (11%) samples. This study shows that the population of the Czech Republic is exposed to OTA from this pork byproduct. It is essential to set an OTA regulatory limit for meat and food produced from it to protect human health.

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调查风干火腿中的赭曲霉毒素 A

欧盟有关各种食品中赭曲霉毒素 A（OTA）的法规最近发生了一些变化。不过，该法规并未对任何肉类和肉类衍生产品中的 OTA 进行管制。在这次立法更新中，欧盟委员会要求开展新的研究，其中包括火腿中的 OTA 含量。本研究旨在调查 2023 年 1 月至 6 月期间在捷克市场上购买的 195 份风干腌制火腿样品中的 OTA 含量。采用高效液相色谱法结合荧光检测器的分析技术，并使用免疫亲和柱进行预处理，以测定 OTA。在 93 个（48%）风干腌制火腿样本中发现了 OTA，OTA 浓度高达 14.58 纳克/克。由于目前没有规定限值，这项研究的结果与意大利规定的猪肉和副产品中 OTA 的最高限值（1 纳克/克）进行了比较。有 22 个样本（11%）的 OTA 超过了意大利的最高限值。这项研究表明，捷克共和国的人口暴露于这种猪肉副产品中的 OTA。为保护人类健康，有必要为肉类及其副产品食品设定 OTA 法规限值。

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来源期刊

Meat Science 工程技术-食品科技

CiteScore

12.60

自引率

9.90%

发文量

282

审稿时长

60 days

期刊介绍： The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.