Ochratoxin A in Slaughtered Pigs and Pork Products
Mikela Vlachou1, Andreana Pexara1, Nikolaos Solomakos1
1Laboratory of Hygiene of Foods of Animal Origin, Faculty of Veterinary Science, University of Thessaly, 43100 Karditsa, Greece.
Toxins
|February 24, 2022
Summary
Ochratoxin A (OTA), a harmful mycotoxin found in feed, contaminates pork and pork products, posing risks to human health. Establishing maximum levels for OTA in pork is crucial for consumer safety.
Area of Science:
- Food Science
- Toxicology
- Animal Science
Background:
- Ochratoxin A (OTA) is a mycotoxin produced by Aspergillus and Penicillium species, found in contaminated feed and food.
- OTA exhibits nephrotoxic, hepatotoxic, teratogenic, neurotoxic, genotoxic, carcinogenic, and immunotoxic effects.
- Classified as possibly carcinogenic to humans (Group 2B) by IARC in 2016, OTA poses significant health risks.
Purpose of the Study:
- To highlight the prevalence of Ochratoxin A (OTA) in pork and pork products.
- To emphasize the importance of OTA as a source of chronic dietary exposure in humans.
- To advocate for the establishment of maximum regulatory levels for OTA in pork products.
Main Methods:
- Review of existing studies on OTA contamination in animal feed and pork products.
- Analysis of OTA levels in various pork matrices, including meat, blood serum, and organs.
- Examination of current European Union regulations regarding OTA in food products.
Main Results:
- Pork meat and products are significant sources of chronic dietary OTA exposure in humans.
- Pigs are primarily exposed to OTA through contaminated feed, leading to its presence in their tissues.
- Elevated OTA levels are frequently detected in pig blood serum and kidneys, as well as in pork products derived from these organs.
Conclusions:
- Pork meat and by-products are important dietary sources of Ochratoxin A (OTA) exposure for humans.
- Current European Union regulations lack maximum levels for OTA in meat products, necessitating their establishment.
- Implementing maximum OTA levels in pork is essential for safeguarding public health.
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