Assessment of possible human exposure to ochratoxin A in Croatia due to the consumption of dry-cured and fermented meat products

• Published in: Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment Chemistry, analysis, control, exposure & risk assessment, 2016-09, Vol.33 (9), p.1428-1434
• Main Authors: Vulić, Ana, Vahčić, Nada, Hengl, Brigita, Gross-Bošković, Andrea, Jurković, Martina, Kudumija, Nina, Pleadin, Jelka
• Format: Article
• Language: English
• Subjects: Adolescent; Adult; Aspergillus; Croatia; Desiccation; ELISA; Environmental Exposure - analysis; exposure; Female; Fermentation; Food Analysis; Food contamination & poisoning; Food Contamination - analysis; Humans; Male; Meat products; Meat Products - analysis; Middle Aged; Ochratoxin A; Ochratoxins - analysis; Penicillium; tolerable weekly intake; Toxins; Young Adult
• ISSN: 1944-0049; 1944-0057
• DOI: 10.1080/19440049.2016.1213428

Ochratoxin A (OTA) is a toxic secondary metabolite produced by the fungi of Aspergillus and Penicillium species. Data indicate a frequent OTA contamination of cereals and cereal products, and consequently also the contamination of meat and meat products. The aim of this study was to determine a possible level of meat product consumers' exposure to OTA through the consumption of dry-cured and fermented meat products available on the Croatian market. Data showed the weekly OTA intake of 90% of male dry-cured ham consumers to be a maximum of 51.9 ng kg -1 b.w., i.e., far below the tolerable weekly intake (TWI) of 120 ng kg -1 b.w. weekly set out by the European Food Safety Authority (EFSA). OTA intake coming from the consumption of other meat products under study is lower and ranges from 0.1 to 42.1 ng kg -1 b.w. weekly, dependent on the study. The study demonstrated that meat products in Croatia do not constitute a notable source of OTA in the human diet, so that the human health risk coming from the consumption of dry-cured and fermented meat products is negligible.