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Advisor(s)
Abstract(s)
A contaminação de produtos cárneos com micotoxinas é um problema com
interesse crescente no que respeita à saúde do consumidor. O presunto é um produto
cárneo curado com elevado interesse económico para Portugal. No entanto, não existe
conhecimento científico quanto à sua segurança em termos de micotoxinas. A
ocratoxina A (OTA) e as aflatoxinas (AFs) B1, B2, G1 e G2 são micotoxinas com
elevado grau toxigénico que podem ser produzidas no presunto durante o processo de
cura por algumas espécies de Penicillium e Aspergillus, respetivamente.
O presente trabalho teve como principal objetivo detetar e quantificar OTA e AFs
em carne fresca, pá curada de suíno e presuntos de ovino e caprino com origem no
Nordeste Transmontano. Neste sentido, foram testados vários métodos de extração e
limpeza nas duas matrizes em estudo. Foi estudada a validação interna do método
selecionado que consiste na extração simultânea das micotoxinas em estudo utilizando
uma solução aquosa de metanol, na purificação do extrato com colunas de
imunoafinidade e na análise/quantificação das micotoxinas por Cromatografia Líquida
de Alta Eficiência com Deteção por Fluorescência (HPLC-FLD).
Foram analisadas 15 amostras de carne fresca de suíno, 14 amostras de pá curada de
suíno, 1 amostra de presunto de ovino e 2 amostras de presunto de caprino.
Seis amostras de carne fresca apresentaram contaminação com OTA no entanto
nenhuma é quantificável. Das 14 amostras de pá, 3 continham níveis quantificáveis de
OTA entre 2,46 μg/kg e 14,74 μg/kg. Apesar de não existir regulamentação europeia
que defina os limites máximos para a presença de OTA em produtos cárneos, 3
amostras de pá apresentam valores de OTA quantificáveis que ultrapassam o valor-guia
de 1 μg/kg recomendado pelo Governo Italiano. Em nenhuma amostra de pá e presunto
foi detetada contaminação por AFs.
Com base nestes resultados, podemos concluir que os produtos cárneos de origem
suína apresentam risco para a saúde do consumidor em termos de contaminação com
OTA.
Contamination of meat products with mycotoxins is of growing interest concerning consumers’ health. Ham is a cured meat product with high economic interest for Portugal. However, there is no scientific knowledge about their safety in terms of mycotoxins. Ochratoxin A (OTA) and aflatoxins (AFs) B1, B2, G1 and G2 are highly toxigenic mycotoxins that may be produced in ham during the curing process by some species of Penicillium and Aspergillus, respectively. This study aimed to detect and quantify OTA and AFs in pig fresh meat, shovel cured of pig and hams of ovine and caprine produced in the northeast region of Portugal. In this sense, we tested various methods for extraction and cleaning of OTA and AFs in the matrices under study. Internal validation of the selected method consisted in the simultaneous extraction of mycotoxins in study using an aqueous solution of 60 % methanol, the extract purification with immunoaffinity columns and analysis/quantification of mycotoxins by High Performance Liquid Chromatography with Fluorescence Detection (HPLC - FLD). We analysed 15 samples of pig fresh meat, 14 samples of shovel cured pig, 1 sample of ovine ham and 2 samples of caprine ham. Six samples of pig fresh meat were contaminated with OTA however no quantifiable. Of the 14 samples of shovel cured of pig, 3 contained detectable levels of OTA between 2.46 μg/kg and 14.74 μg/kg. Although there are no European regulations that set maximum levels for the presence of OTA in meat products, 3 samples of shovel cured pig showed quantifiable OTA levels exceeding the guideline value of 1 μg/kg recommended by the Italian government. In any sample of shovel and ham was detected AFs contamination. Based on these results, we conclude that the meat products of porcine origin present a risk to consumer health in terms of contamination with OTA.
Contamination of meat products with mycotoxins is of growing interest concerning consumers’ health. Ham is a cured meat product with high economic interest for Portugal. However, there is no scientific knowledge about their safety in terms of mycotoxins. Ochratoxin A (OTA) and aflatoxins (AFs) B1, B2, G1 and G2 are highly toxigenic mycotoxins that may be produced in ham during the curing process by some species of Penicillium and Aspergillus, respectively. This study aimed to detect and quantify OTA and AFs in pig fresh meat, shovel cured of pig and hams of ovine and caprine produced in the northeast region of Portugal. In this sense, we tested various methods for extraction and cleaning of OTA and AFs in the matrices under study. Internal validation of the selected method consisted in the simultaneous extraction of mycotoxins in study using an aqueous solution of 60 % methanol, the extract purification with immunoaffinity columns and analysis/quantification of mycotoxins by High Performance Liquid Chromatography with Fluorescence Detection (HPLC - FLD). We analysed 15 samples of pig fresh meat, 14 samples of shovel cured pig, 1 sample of ovine ham and 2 samples of caprine ham. Six samples of pig fresh meat were contaminated with OTA however no quantifiable. Of the 14 samples of shovel cured of pig, 3 contained detectable levels of OTA between 2.46 μg/kg and 14.74 μg/kg. Although there are no European regulations that set maximum levels for the presence of OTA in meat products, 3 samples of shovel cured pig showed quantifiable OTA levels exceeding the guideline value of 1 μg/kg recommended by the Italian government. In any sample of shovel and ham was detected AFs contamination. Based on these results, we conclude that the meat products of porcine origin present a risk to consumer health in terms of contamination with OTA.