Investigation of ochratoxin a in blood sausages in the Czech Republic: Comparison with data over Europe
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62690094%3A18470%2F22%3A50019323" target="_blank" >RIV/62690094:18470/22:50019323 - isvavai.cz</a>
Alternative codes found
RIV/75010330:_____/22:00013862
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S0963996922005312" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0963996922005312</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodres.2022.111473" target="_blank" >10.1016/j.foodres.2022.111473</a>
Alternative languages
Result language
angličtina
Original language name
Investigation of ochratoxin a in blood sausages in the Czech Republic: Comparison with data over Europe
Original language description
Blood sausages consisting of groats, pork, porcine offal, fat, blood, and spices are very popular in the Czech Republic. All these ingredients are potential sources of dietary exposure to ochratoxin A (OTA). OTA has a strong affinity to serum proteins in porcine blood. Thus, the contamination of blood sausages with OTA can be expected. This study aims to evaluate OTA in 200 samples of porcine blood sausages purchased at the Czech market during 2020-2021. The analytical method high-performance liquid chromatography coupled with fluorescence detection with pre-treatment using immunoaffinity columns was employed to determine OTA. The limit of detection was 0.03 ng/g and the limit of quantification 0.10 ng/g. Recovery was 71.6 %. All samples were positive at contents ranging from 0.15 to 5.68 ng/g with a mean of 1.47 ng/g, and a median of 1.26 ng/g. A total of 66% of these samples contained OTA content exceeding the maximum limit of 1 ng/g set in Italy. This study demonstrates that the Czech population is exposed to OTA from blood sausages. The proposed preliminary action limit for OTA in blood sausages should be set at 1 ng/g. No regulatory limits for OTA in blood sausages have been established yet in the European Union legislation. To protect human health, further monitoring of OTA in these products is necessary.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10620 - Other biological topics
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food Research International
ISSN
0963-9969
e-ISSN
1873-7145
Volume of the periodical
157
Issue of the periodical within the volume
July
Country of publishing house
NL - THE KINGDOM OF THE NETHERLANDS
Number of pages
8
Pages from-to
"Article Number: 111473"
UT code for WoS article
000826371200007
EID of the result in the Scopus database
2-s2.0-85131684675