Et ve Et Ürünlerinde Mikotoksin Tehlikesi

Year 2019, Volume: 14 Issue: 1, 90 - 97, 28.04.2019

Halil Doruk Kaynarca , Canan Hecer , Beyza Ulusoy

https://doi.org/10.17094/ataunivbd.449705

Cited By: 8

Abstract

Mikotoksinler; insan ve hayvan sağlığını tehdit eden sorunlardan birisidir. Mikotoksinlerin insan sağlığı üzerine hepatotoksik, nörotoksik, mutajenik, kanserojenik ve östrojenik gibi etkileri bulunmaktadır. Aflatoksin, okratoksin A, zearalenon, fumonisinler ve trikotesenler tarımsal ve ekonomik önemi olan mikotoksinlerdir. Bu toksinler üzerine yapılan araştırmalarda et ve et ürünlerinin toksinleri insanlara ulaştırmada önemli bir rol aldığı görülmektedir. Bunlar arasında aflatoksin ve okratoksinin sentezlenebilmesi için gerekli olan çevresel koşulların et ve et ürünleri tarafından oluşturulduğu görülmektedir. Et ve et ürünlerinin işlenmesinde sekonder kontaminasyonun önlenmesi adına hijyen koşullarının iyileştirilmesi bu konuda personelin bilgili ve bilinçli olması etlerde mikotoksin tehlikesinin ortadan kaldırılması için bir önlem olarak düşünülebilir. Et ve et ürünlerinin primer kontaminasyonun önlenmesi için hayvanların kontamine yemlerle beslenmesi engellenmelidir.

Keywords

Aflatoksin, Et Ürünleri, Halk Sağlığı, Mikotoksin, Okratoksin

Mycotoxin Hazard in Meat and Meat Products

Abstract

Mycotoxin; is one of the problems threatening human and animal health in food industry. Mycotoxins have some serious harms on human health such as hepatotoxic, neurotoxic, mutagenic, carcinogenic and estrogenic effects. Aflatoxin, ochratoxin A, zearalenone, fumonisins and tricotheenes are mycotoxins which have agricultural and economic importance. According to the studies on these toxins, it appears that meat and meat products play an important role in delivering toxins to humans. Regarding to the mechanism of seconder contamination of toxins to meat, it is important to apply good hygiene practice and good manufacturing practice in food industry. It is important to avoid feding the food animals with contaminated feed in order to prevent from primer contamination of meat with mycotoxins.

Keywords

Aflatoxin, Meat Products, Mycotoxin, Ochratoxin, Public Health

References

• 1- Iqbal SZ., Nisar S., Asi MR., Jinap S., 2014. Natural incidence of aflatoxins, ochratoxin A and zearalenone in chicken meat and eggs. Food Control, 43, 98-103.
• 4. Darwish WS., Bayomi RME., El-Moaty AMA., Gad TM., 2016. Mould contamination and aflatoxin residues in frozen chicken meat-cuts and giblets. Jpn J Vet Res, 64, 167-171.
• 5. Nunez F., Lara MS, Peromingo B., Delgado J., Sanchez-Montero L., Andrade MJ., 2015. Selection and evaluation of Debaryomyces hansenii isolates as potential bioprotective agents against toxigenic penicillia in dryfermented sausages. Food Microbiol, 46, 114-120.
• 6. Olsen M., Gidlund A., Sulyok M., 2017. Experimental mould growth and mycotoxin diffusion in different food items. World Mycotoxin J, 10, 1-10.
• 7. Singh P., Cotty PJ., 2017. Aflatoxin contamination of dried red chilies: Contrasts between the United States and Nigeria, two markets differing in regulation enforcement. Food Control, 80, 374-379.
• 8. Stoev SD., 2017. Balkan endemic nephropathy–still continuing enigma, risk assessment and under estimated hazard of joint mycotoxin exposure of animals or humans. Chem Biol Interact, 261, 63-79.
• 9. Egmond HP., Schothorst RC., Jonker MA., 2007. Regulations relating to mycotoxins in food. Anal Bioanal Chem, 1, 147-157.
• 10. Kaya S., 1998. Mikotoksinler ve mikotoksin zehirlenmeleri. In “Veteriner Hekimliğinde Toksikoloji” Ed., S Kaya 1. Baskı 222-235, Medisan Yayınevi, Ankara.
• 11. Bailly JD., Guerre P., 2009. Mycotoxins in meat and processed meat products. In “Safety of Meat and Processed Meat”, Ed., F Toldra, 1st ed., 83-125, Springer, New York.
• 12. Moretti A., Logrieco AF., Susca A., 2017. Mycotoxins: An underhand food problem. In “Mycotoxigenic Fungi. Methods in Molecular Biology”, Eds., A Moretti, A Susca, vol 1542, Humana Press, New York.
• 13. Isleyici O., 2017. The most important mycotoxins, characteristics and the factors influencing formation. Turkiye Klinikleri J Food Hyg Technol-Special Topics, 3, 1-12.
• 14. Battilani P., Toscano P. Van der Fels-Klerx HJ., Moretti A., Leggieri MC., Brera C., Robinson, T., 2016. Aflatoxin B1 contamination in maize in Europe increases due to climate change. Sci Rep, 6, 24328.
• 15. Peromingo B., Rodriguez A., Bernaldez V., Delgado J., Rodriguez M., 2016. Effect of temperature and water activity on growth and aflatoxin production by Aspergillus flavus and Aspergillus parasiticus on cured meat model systems. Meat Sci, 122, 76-83.
• 16. International Agency for Research on Cancer. 2010. Agents classified by the IARC monographs, vol 1-100. WHO, Fransa.
• 17. Shaltout FA., Amin RA., Nassif MZ., Abd-Elwahab SA., 2014. Detection of aflatoxins in some meat products. Benha Vet Med J, 27, 368-374.
• 18. Maktabi S., Fazlara A., Ghorbanpoor M., Talayol G., Siavashi M., 2016. Measurement and assessment of aflatoxin B1 and its producing molds in Iranian sausages and burgers. J Kermanshah Univ Med Sci, 20, 74-78.
• 19. Sineque AR., Macuamule CL., Dos Anjos FR., 2017. Aflatoxin B1 contamination in chicken livers and gizzards from industrial and small abattoirs, measured by ELISA technique in Maputo, Mozambique. Int J Environ Res Public Health, 14, 951.
• 20. Hassan MN., Hassan AAEA., Tartor YH., Ali SF., 2017. Aflatoxin producing moulds and aflatoxin residues in meat and meat products in Egypt. Zag Vet J, 42, 43-55.
• 21. Ahmed WF., El Mesallamy MM., El Mokhtar NM., 2016. Estimation of aflatoxin residues in some meat products. Zag Vet J, 41, 9-13.
• 22. Amirkhizi B., Arefhosseini SR., Ansarin M., Nemati M., 2015. Aflatoxin B1 in eggs and chicken livers by dispersive liquid–liquid microextraction and HPLC. Food Addit Contam Part B Surveill, 8, 245-249.
• 23. Murad HO., Abdulahad EA., Hamadameen AY., 2016. The levels of aflatoxin B1 residue in slaughtered chicken flesh and livers in sulaimani city markets. Int J Mod Sci Technol, 143, 1-5.
• 24. Pleadin J., Kovacevic D., Perkovic I., 2015. Impact of casing damaging on aflatoxin B1 concentration during the ripening of dry-fermented meat sausages. J Immunoassay Immunochem, 36, 655-666.
• 25. Steyn PS., 2016. Ochratoxin and other dihydroisocoumarins. Microbial toxins, 6, 179-205.
• 26. Malir F., Ostry V., Pfohl-Leszkowicz A., Malir J., Toman J., 2016. Ochratoxin A: 50 years of research. Toxins, 8, 142-191.
• 27. Petzinger E., Weidenbach A., 2002. Mycotoxin in feed chain: the role of ochratoxin. Livest Prod Sci, 76, 245-250.
• 28. Khalaileh AN., 2018. Prevalence of ochratoxin A in poultry feed and meat from Jordan. Pak J Biol Sci, 21, 239-244.
• 29. Markov K., Pleadin J., Bevardi M., Vahcic N., Sokolic-Mihalak D., Frece J., 2013. Natural occurrence of aflatoxin B 1, ochratoxin A and citrinin in croatian fermented meat products. Food Control, 34, 312-317.
• 30. Mitchell NJ., Chen C., Palumbo JD., Bianchini A., Cappozzo J., Stratton J., Wu F. 2017. A risk assessment of dietary ochratoxin a in the United States. Food Chem Toxicol, 100, 265-273
• 31. Iacumin L., Chiesa L., Boscolo D., Manzano M., Cantoni C., Orlic S., Comi G., 2009. Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages. Food Microbiol, 26, 65-70.
• 32. Elghany SM., Sallam KI., 2015. Rapid determination of total aflatoxins and ochratoxins a in meat products by immuno-affinity fluorimetry. Food Chem, 179, 253-256.
• 33- Armorini S., Altafini A., Zaghini A., Roncada P., 2016. Ochratoxin A in artisan salami produced in Veneto (Italy). Food Addit Contam Part B, 9(1), 9-14.
• 34- Murad HO., 2015. Levels of Ochratoxin A in Chicken Livers and Meat at Sulaimani City Markets. Int J Mod Sci Technol, 143, 1-5.
• 35- Brase S., Glaser F., Kramer CS., Lindner S., Linsenmeier AM., 2013. The Chemistry of Mycotoxins, Volume 97 of the series Progres in the Chemistry of Organic Natural Products, 3-21, Springer, Vienna.
• 36- Llorens A., Mateo R., Hinojo MJ., Logrieco A., Jimenez M., 2004. Influence of the interactions among ecological variables in the characterization of zearalenone producing isolates of Fusarium spp. Syst Appl Microbiol, 27(2), 253-260.
• 37. Goyarts T., Danicke S., Valenta H., Ueberschar KH., 2007. Carry-over of Fusarium toxins (deoxynivalenol and zearalenone) from naturally contaminated wheat to pigs. Food Addit Contam, 24, 369-380.
• 38. Danicke S., Gadeken D., Ueberschar KH., Meyer U., Scholz H., 2002. Effects of Fusarium toxin contaminated wheat and of a detoxifying agent on performance of growing bulls, on nutrient digestibility in wethers and on the carry over of zearalenone. Arch Anim Nutr, 56, 245-261.
• 39. Mahmoudi R., 2014. Occurrence of zearalenone in raw animal origin food produced in North-West of Iran. J Food Qual Hazards Control, 1, 25-28.
• 40. Yang L., Zhao Z., Wu A., Deng Y., Zhou Z., Zhang J., Hou J., 2013. Determination of trichothecenes A (T-2 toxin, HT-2 toxin, and diacetoxyscirpenol) in the tissues of broilers using liquid chromatography coupled to tandem mass spectrometry. J Chromatogr B Analyt Technol Biomed Life Sci B, 942, 88-97.
• 41. Wei S., van der Lee T., Verstappen E., van Gent M., Waalwijk C., 2017. Targeting trichothecene biosynthetic genes. In “Mycotoxigenic Fungi: Methods and Protocols”, Eds., A Moretti, A Susca, Vol 1542, 173-189. Humana Press, New York.
• 42. Cavret S., Lecoeur S., 2005. Fusariotoxin transfer in animal. Food Chem Toxicol, 44, 444-453.
• 43. Wu L., Wang W., Huang R., Cui Z., He L., Yin J., Wang, J., 2013. Deoxynivalenol residues in edible tissue of infested pig. J Food Agric Environ, 11, 1129-1133.
• 44. Zou Z., He Z., Li H., Han P., Tang J., Xi C., Li X., 2012. Development and application of a method for the analysis of two trichothecenes: Deoxynivalenol and T-2 toxin in meat in China by HPLC–MS/MS. Meat Sci, 90, 613-617.
• 45- Perrone G., Gallo A., 2017. Aspergillus species and their associated mycotoxins. In Mycotoxigenic Fungi, 33-49, Humana Press, New York.
• 3. Oguz H., 2017. Mycotoxins and their importance. Turkiye Klinikleri J Vet Sci Pharmacol Toxicol-Special Topics, 3, 113-119.
• 2. Misihairabgwi JM., Ezekiel CN., Sulyok M., Shephard GS., Krska R., 2017. Mycotoxin contamination of foods in Southern Africa: A 10-year review (2007-2016). Crit Rev Food Sci Nutr, 11, 1-16.