Investigation of ochratoxin A in air-dry-cured hams
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62690094%3A18470%2F24%3A50021646" target="_blank" >RIV/62690094:18470/24:50021646 - isvavai.cz</a>
Alternative codes found
RIV/75010330:_____/24:00014713
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S0309174024001827" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0309174024001827</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.meatsci.2024.109605" target="_blank" >10.1016/j.meatsci.2024.109605</a>
Alternative languages
Result language
angličtina
Original language name
Investigation of ochratoxin A in air-dry-cured hams
Original language description
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.
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
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Meat Science
ISSN
0309-1740
e-ISSN
1873-4138
Volume of the periodical
217
Issue of the periodical within the volume
November
Country of publishing house
GB - UNITED KINGDOM
Number of pages
7
Pages from-to
"Article Number: 109605"
UT code for WoS article
001283574400001
EID of the result in the Scopus database
2-s2.0-85199567673