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Food Additives & Contaminants: Part A Volume 33, 2016 - Issue 9
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Original Articles

Assessment of possible human exposure to ochratoxin A in Croatia due to the consumption of dry-cured and fermented meat products

Ana VulićCroatian Veterinary Institute, Laboratory for Analytical Chemistry, Zagreb, CroatiaCorrespondence[email protected]
,
Nada VahčićFaculty of Food Technology and Biotechnology, Zagreb, Croatia
,
Brigita HenglCroatian Food Agency, Osijek, Croatia
,
Andrea Gross-BoškovićCroatian Food Agency, Osijek, Croatia
,
Martina JurkovićCroatian Food Agency, Osijek, Croatia
,
Nina KudumijaCroatian Veterinary Institute, Laboratory for Analytical Chemistry, Zagreb, Croatia
&
Jelka PleadinCroatian Veterinary Institute, Laboratory for Analytical Chemistry, Zagreb, Croatia
 show all
Pages 1428-1434 | Received 14 Mar 2016, Accepted 27 Jun 2016, Published online: 05 Aug 2016

Citations (8)

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Read on this site (1)

Nina Kudumija, Ana Vulić, Tina Lešić, Nada Vahčić & Jelka Pleadin. (2020) Aflatoxins and ochratoxin A in dry-fermented sausages in Croatia, by LC-MS/MS. Food Additives & Contaminants: Part B 13:4, pages 225-232.
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Articles from other publishers (7)

Iva Zahija, Barbka Jeršek, Lea Demšar, Mateja Lušnic Polak & Tomaž Polak. (2022) Production of Aflatoxin B1 by Aspergillus parasiticus Grown on a Novel Meat-Based Media. Toxins 15:1, pages 25.
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Yuanshan Chen, Jiang Chen, Qiujin Zhu & Jing Wan. (2022) Ochratoxin A in Dry-Cured Ham: OTA-Producing Fungi, Prevalence, Detection Methods, and Biocontrol Strategies—A Review. Toxins 14:10, pages 693.
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Eva Cebrián, Félix Núñez, Micaela Álvarez, Elia Roncero & Mar Rodríguez. (2022) Biocontrol of ochratoxigenic Penicillium nordicum in dry-cured fermented sausages by Debaryomyces hansenii and Staphylococcus xylosus. International Journal of Food Microbiology 375, pages 109744.
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Mikela Vlachou, Andreana Pexara, Nikolaos Solomakos & Alexander Govaris. (2022) Ochratoxin A in Slaughtered Pigs and Pork Products. Toxins 14:2, pages 67.
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Shujuan Luo, Haolan Du, Haftom Kebede, Yang Liu & Fuguo Xing. (2021) Contamination status of major mycotoxins in agricultural product and food stuff in Europe. Food Control 127, pages 108120.
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Giancarlo Perrone, Alicia Rodriguez, Donato Magistà & Naresh Magan. (2019) Insights into existing and future fungal and mycotoxin contamination of cured meats. Current Opinion in Food Science 29, pages 20-27.
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Lourdes Sánchez-Montero, Juan J. Córdoba, Belén Peromingo, Micaela Álvarez & Félix Núñez. (2019) Effects of environmental conditions and substrate on growth and ochratoxin A production by Penicillium verrucosum and Penicillium nordicum: Relative risk assessment of OTA in dry-cured meat products. Food Research International 121, pages 604-611.
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