Cicoňová P., Laciaková A., Máté D. (2010): Prevention of ochratoxin A contamination of food and ochratoxin A detoxification by microorganisms -a review. Czech J. Food Sci., 28: 465-474.Ochratoxin A is a mycotoxin produced by several fungal species of the genera Aspergillus and Penicillium. This mycotoxin is nephrotoxic, immunosupressive, teratogeni, and carcinogenic to animals and has been classified as a possible human carcinogen. Human exposure to ochratoxin A is worldwide. Ochratoxin A occurs in a variety of foods. An ideal method for minimisation of the health risk that this mycotoxin poses is the prevention of food contamination. When the contamination occurs, the hazard associated with the mycotoxin presence in the food must be eliminated. Various microorganisms such as bacteria and microscopic fungi have been tested for their abilities to prevent ochratoxin A contamination or detoxify foods. Biological control by microorganisms is studied widely, therefore the objective of this article is to provide an overview of the recent development in the biological control of ochratoxin A contamination.

An assay was conducted for the determination of malondialdehyde (MDA) levels in broiler meat. The method involves extraction of tissues with trichloroacetic acid (TCA) and reaction of the TCA extract with 2,4-dinitrophenylhydrazine (DNPH). After separation of the MDA-DNPH complex using a solid-phase extraction C18 column, samples were eluted with 1 mL acetonitrile. Aliquots of 20 μL acetonitrile were analyzed by liquid chromatography on reversed-phase C18 column (3 μm) with UV detection. The products were eluted isocratically with the mobile phase containing acetonitrile–water–acetic acid (39 + 61 + 0.2, v/v/v). The retention time was for MDA-DNPH was 6.5 min, and the detection limit was 3.5 μg/kg. Two extraction methods (cold and hot) were also used in the study. The results showed that hot extraction increased results about 55.8% and recovery from samples spiked with 116.6 μg/kg was lower (74.6%) in comparison with cold extraction (94.7%).

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International audienceMaduramycin is a polyether ionophoric coccidiostat used to prevent coccidiosis in poultry at a prescribed concentration during a certain time interval. Due to a public health concern about the presence of coccidiostat residues in poultry, the aim of the present study was to determine the level of maduramycin residues in the tissues of broiler chickens fed commercially-produced feed containing 5 mg.kg-1 of maduramycin in complete feed throughout the 5 days of the withdrawal period (WP). The residues were investigated by liquid chromatography (LC) coupled with electrospray ionisation (ESI) tandem mass spectrometry (MS/MS) with triple quadrupole. The limit of detection (LOD) and the limit of quantification (LOQ) of the method were 0.3 μg.kg-1 and 0.8 μg.kg-1, respectively. The average recovery based on the matrix-fortified calibrations for chicken tissues was 90 %. Maduramycin was found to be rapidly distributed in all tissues. The highest concentrations of maduramycin residues were found in the heart followed by the skin, liver, gizzard, kidneys, and finally, the muscle (thigh and breast). On day 5 of the WP, the residue concentrations of maduramycin did not decline below the LOQ of the method. Our results emphasize the need to establish the maximum residue limit (MRL) for maduramycin to control the levels of its residues in edible tissues from chickens before slaughter

The work deals with a study of the effect of natural antioxidants – rosemary extracts in powder and liquid forms, respectively, on the quality of a heat-untreated meat product. Effect of added antioxidants was estimated in samples taken from the meat product mixture, from a ready-made product immediately after smoking, after 28 days – at the expedition of the meat product and then after further 28 days of storing at different ambient temperatures. Marked positive effect of the applied antioxidants was noted especially during storing when the peroxide and thiobarbituric acid reactive substances (TBARS) values of fats increased more slowly compared to meat products manufactured without added antioxidants. Subsequent sensory analysis shows also preferences for the antioxidant treated meat products.