Levels of a ! atoxin B 1 and ochratoxin A in Croatian and Slovenian traditional meat products

Mycotoxins a"atoxin B1 (AFB 1 ) and ochratoxin A (OTA) present a common source of contamination of meat products. In this study, the three types of Croatian and Slovenian traditional meat products (n = 18) from the categories of dry-cured products, fermented sausages and dry-cured bacon, were analyzed on the levels of mycotoxins AFB 1 and OTA. After determination of basic chemical composition of the products, the levels of mycotoxins were investigated by use of validated quantitative ELISA method. The highest level of OTA, with a similar concentrations, was determined in “Dalmatinski pršut” (2.75 μg/kg) and “Kraški pršut” (2.86 μg/kg). In the same products, AFB 1 was determined with values of 1.16 μg/kg and 1.39 μg/kg, which don’t represent the levels signi!cantly higher (p < 0.05) than the applied analytical method limit of detection. In the other products AFB 1 was not detected. The results indicate a lower level of contamination of traditional meat products with AFB 1 in comparison to OTA, which was not detected only in the Slovenian product “Zgornjesavinjski želodec”. Determined presence of AFB 1 and OTA in traditional meat products can be derived from contaminated raw materials as muscle and fat, and spices used in their production, but also as consequence of direct product contamination due to the production of these mycotoxins from moulds that spontaneously overgrown the surface of fermented meat products during their ripening.