Toxicogenic fungi and the occurrence of mycotoxins in traditional meat products
During ripening, the surface of dry traditional meat products (TMPs) becomes overgrown by fungi of the Penicillium spp., Aspergillus spp. and Eurotium spp. whose spores mostly come from the environment in which the ripening chambers are placed. Certain fungi species is often responsible for the occu...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001064869/Details |
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| Matična publikacija: |
Croatian journal of food science and technology (Online) 11 (2019), 2 ; str. 272-282 |
| Glavni autori: | Zadravec, Manuela (Author), Markov, Ksenija, Frece, Jadranka, Perković, Irena, Jakopović, Željko, inženjer prehrambenog inženjerstva, Lešić, Tina, Mitak, Mario, Pleadin, Jelka |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17508/CJFST.2019.11.2.05 Croatian journal of food science and technology (Online) Hrčak |
| LEADER | 02848naa a22004574i 4500 | ||
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| 001 | NSK01001064869 | ||
| 003 | HR-ZaNSK | ||
| 005 | 20220929163332.0 | ||
| 006 | m d | ||
| 007 | cr|||||||||||| | ||
| 008 | 200601s2019 ci a |o |0|| ||eng | ||
| 024 | 7 | |2 doi |a 10.17508/CJFST.2019.11.2.05 | |
| 035 | |a (HR-ZaNSK)001064869 | ||
| 040 | |a HR-ZaNSK |b hrv |c HR-ZaNSK |e ppiak | ||
| 041 | 0 | |a eng |b eng | |
| 042 | |a croatica | ||
| 044 | |a ci |c hr | ||
| 080 | 1 | |a 636/639 |2 2011 | |
| 080 | 1 | |a 664 |2 2011 | |
| 100 | 1 | |a Zadravec, Manuela |4 aut | |
| 245 | 1 | 0 | |a Toxicogenic fungi and the occurrence of mycotoxins in traditional meat products |h [Elektronička građa] / |c Manuela Zadravec, Ksenija Markov, Jadranka Frece, Irena Perković, Željko Jakopović, Tina Lešić, Mario Mitak, Jelka Pleadin. |
| 300 | |b Ilustr. | ||
| 504 | |a Bibliografija: str. 278-282. | ||
| 504 | |a Abstract. | ||
| 520 | |a During ripening, the surface of dry traditional meat products (TMPs) becomes overgrown by fungi of the Penicillium spp., Aspergillus spp. and Eurotium spp. whose spores mostly come from the environment in which the ripening chambers are placed. Certain fungi species is often responsible for the occurrence of toxic compounds termed the mycotoxins, among which of the outermost importance in connection with meat products are aflatoxin B1 (AFB1) and ochratoxin A (OTA). Besides, some other mycotoxins such as citrinin (CIT), cyclopiazonic acid (CPA) and sterigmatocystin (STC) can also be present, but their impact on the quality and safety of meat products, and therefore also on human health, has still not been fully clarified. As control and prevention of toxicogenic fungi growth are key factors to the prevention of mycotoxin presence in dry-cured TMPs, levels of mycotoxin contamination, mycotoxin-producing mould species and factors of relevance for mycotoxin production, such as climate, should be determined. | ||
| 653 | 0 | |a Mesni proizvodi |a Suhomesnati proizvodi |a Tradicionalni proizvodi |a Zrenje |a Kakvoća |a Kvarenje |a Mikotoksini |a Aflatoksin |a Okratoksin A | |
| 653 | 5 | |a Hrvatska | |
| 700 | 1 | |a Markov, Ksenija |4 aut | |
| 700 | 1 | |a Frece, Jadranka |4 aut | |
| 700 | 1 | |a Perković, Irena |4 aut | |
| 700 | 1 | |a Jakopović, Željko, |c inženjer prehrambenog inženjerstva |4 aut | |
| 700 | 1 | |a Lešić, Tina |4 aut | |
| 700 | 1 | |a Mitak, Mario |4 aut | |
| 700 | 1 | |a Pleadin, Jelka |4 aut | |
| 773 | 0 | |t Croatian journal of food science and technology (Online) |x 1848-9923 |g 11 (2019), 2 ; str. 272-282 |w nsk.(HR-ZaNSK)000845088 | |
| 981 | |b Be2019 |b B03/19 | ||
| 998 | |b tino2007 | ||
| 856 | 4 | 0 | |u https://doi.org/10.17508/CJFST.2019.11.2.05 |
| 856 | 4 | 0 | |u http://www.ptfos.unios.hr/novicjfst/index.php/2019/07/26/cjfst-2019-11-2-05/ |y Croatian journal of food science and technology (Online) |
| 856 | 4 | 1 | |y Digitalna.nsk.hr |
| 856 | 4 | 0 | |u https://hrcak.srce.hr/230448 |y Hrčak |