Croatian Veterinary Institute Zagreb, Laboratory for Analytical Chemistry, 10000 Zagreb, Croatia.
Meat Sci. 2014 Jan;96(1):203-10. doi: 10.1016/j.meatsci.2013.07.005. Epub 2013 Jul 12.
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.
本研究旨在测定亚慢性摄入赭曲霉毒素 A（OTA）的猪的原料和熟肉产品中的 OTA 浓度。实验组（n=5）的猪接受了 300μg OTA/kg 饲料的处理，而对照组（n=5）则未接受处理。OTA 浓度使用免疫测定法（ELISA）和带有荧光检测的高效液相色谱法（HPLC-FD）进行定量。OTA 浓度在肾脏中最高，其次是肺、肝、血液、脾、心和脂肪组织。至于最终的肉类产品，黑布丁香肠中的平均 OTA 浓度最高（14.02±2.75μg/kg），然后是肝香肠（13.77±3.92μg/kg），而含量最低的是肉酱（9.33±2.66μg/kg）。结果表明，亚慢性猪暴露会导致 OTA 在原料中的积累，并进而在肉产品中积累，其污染水平直接取决于用于生产的原料中的 OTA 含量。
