title: Ochratoxin A in raw materials and cooked meat products made from OTA-treated pigs.
abstract: 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.
authors.affiliation: Croatian Veterinary Institute Zagreb, Laboratory for Analytical Chemistry, 10000 Zagreb, Croatia. Electronic address: persi@veinst.hr.
authors.forename: Nina
authors.initials: N
authors.lastname: Perši
authors.forename: Jelka
authors.initials: J
authors.lastname: Pleadin
authors.forename: Dragan
authors.initials: D
authors.lastname: Kovačević
authors.forename: Giampiero
authors.initials: G
authors.lastname: Scortichini
authors.forename: Salvatore
authors.initials: S
authors.lastname: Milone
mesh_terms: D000273:Adipose Tissue / Q000737:chemistry; D000818:Animals; D055598:Chemical Phenomena; D002851:Chromatography, High Pressure Liquid; D003296:Cooking; D004781:Environmental Exposure / Q000032:analysis*; D004797:Enzyme-Linked Immunosorbent Assay; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D007668:Kidney / Q000737:chemistry; D008099:Liver / Q000737:chemistry; D008168:Lung / Q000737:chemistry; D008461:Meat Products / Q000032:analysis*; D009206:Myocardium / Q000737:chemistry; D009793:Ochratoxins / Q000032:analysis*; D013154:Spleen / Q000737:chemistry; D013552:Swine
chemical_list: D009793:Ochratoxins; C025589:ochratoxin A
keywords: Cooked meat products; ELISA; HPLC-FD; Ochratoxin A; Pigs; Raw materials