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Traditional Meat Products-A Mycotoxicological Review
Krešimir Mastanjević1, Dragan Kovačević1, Ksenija Nešić2
1Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia.
Life (Basel, Switzerland)
|November 25, 2023
Summary
Traditional meat products may contain harmful mycotoxins from animal feed, spices, and the environment. This review highlights contamination sources and strategies to ensure safer traditional meat for consumers.
Area of Science:
- Food Science
- Mycology
- Public Health
Background:
- Traditional meat products are increasingly popular, driving a return to established production methods.
- Domesticated production environments for traditional meats pose a risk of mycotoxin contamination.
- Mycotoxins in meat products can significantly impact consumer health.
Purpose of the Study:
- To identify sources of mycotoxin contamination in traditional meat products.
- To review common mycotoxins associated with these products.
- To discuss strategies for mycotoxin suppression and regulation.
Main Methods:
- Literature review of mycotoxin sources in traditional meat production.
- Analysis of the stable-to-table transfer of mycotoxins.
- Examination of environmental and ingredient-based contamination pathways.
Main Results:
- Mycotoxins can originate from animal feed, environmental factors, and ingredients like spices.
- The stable-to-table principle is crucial for minimizing mycotoxin transfer.
- Current regulatory limits for mycotoxins in traditional meat products are insufficient.
Conclusions:
- Monitoring and controlling mycotoxins in traditional meat products is essential for public health.
- Implementing the stable-to-table principle can reduce contamination risks.
- Establishing legally regulated limits for mycotoxins in meat products is a future necessity.
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