Ochratoxin A determination in swine muscle and liver from French conventional or organic farming production systems

Hort, Vincent; Nicolas, Marina; Minvielle, Brice; Maleix, Corentin; Desbourdes, Caroline; Hommet, Frédéric; Dragacci, Sylviane; Engel, Erwan; Guérin, Thierry

doi:10.1016/j.jchromb.2018.05.040

Cited by 20 publications

(16 citation statements)

References 34 publications

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“…The direct relationship found between the higher concentrations of OTA in serum and the highest concentrations of OTA in food intended for animal consumption strengthens the strategy of measuring the presence of OTA in swine serum samples as an alternative to the feedstuff analyses. Besides in a study where the impact of the farming system (organic, Label Rouge and conventional) was assessed, the levels of OTA were tested and the liver-muscle pairs of French pigs (muscle and liver) showed OTA liver concentration systematically higher (2.9×OTA) than the muscle (Hort et al, 2018). Higher level of OTA in the kidneys and serum of wild boars than the levels present in pigs were found in both years (Grajewski et al, 2012).…”

Section: Ochratoxin Amentioning

confidence: 99%

Mycotoxin mixtures in food and feed: holistic, innovative, flexible risk assessment modelling approach:

Battilani¹,

Palumbo²,

Giorni³

et al. 2020

EFS3

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Mycotoxins are toxic compounds mainly produced by fungi of the genera Aspergillus, Penicillium and Fusarium. They are present, often as mixtures, in many feed and food commodities including cereals, fruits and vegetables. Their ubiquitous presence represents a major challenge to the health and well being of humans and animals. Hundreds of compounds are listed as possible mycotoxins occurring in raw and processed materials destined for human food and animal feed. In this study, mycotoxins of major toxicological relevance to humans and target animal species were investigated in a range of crops of interest (and their derived products). Extensive Literature Searches (ELSs) were undertaken for data collection on: (i) ecology and interaction with host plants of mycotoxin producing fungi, mycotoxin production, recent developments in mitigation actions of mycotoxins in crop chains (maize, small grains, rice, sorghum, grapes, spices and nuts), (ii) analytical methods for native, modified and co-occurring mycotoxins (iii) toxicity, toxicokinetics, toxicodynamics and biomarkers relevant to humans and animals (poultry, suidae (pig, wild boar), bovidae (sheep, goat, cow, buffalo), rodents (rats, mice) and others (horses, dogs), (iv) modelling approaches and key reference values for exposure, hazard and risk modelling. Comprehensive databases were created using EFSA templates and were stored in the MYCHIF platform. A range of approaches were implemented to explore the modelling of external and internal exposure as well as dose-response of mycotoxins in chicken and pigs. In vitro toxicokinetic and in vivo toxicity databases were exploited, both for single compounds and mixtures. However, large data gaps were identified particularly with regards to absence of common statistical and study designs within the literature and constitute an obstacle for the harmonisation of internal exposure and dose-response modelling. Finally, risk characterisation was also performed for humans as well as for two animal species (i.e. pigs and chicken) using available tools for the modelling of internal dose and a component-based approach for selected mycotoxins mixtures.© European Food Safety Authority, 2020 MYCHIF www.efsa.europa.eu/publications 2 EFSA Supporting publication 2020: EN-1757

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Section: Ochratoxin Amentioning

confidence: 99%

Mycotoxin mixtures in food and feed: holistic, innovative, flexible risk assessment modelling approach:

Battilani¹,

Palumbo²,

Giorni³

et al. 2020

EFS3

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“…OTA induces diverse toxic effects in host, including carcinogenic [11], hepatotoxic [12], nephrotoxic [13], and immunotoxic [14, 15]. OTA is metabolized and accumulated mainly in the liver and kidney; thus, the liver and kidney are the key target organs for OTA to exert its toxic effects [16, 17]. Previous studies have found that OTA induces inflammation and even cancer in the liver [12, 18–20].…”

Section: Introductionmentioning

confidence: 99%

Ochratoxin A induces liver inflammation: involvement of intestinal microbiota

et al. 2019

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BackgroundOchratoxin A (OTA) is a widespread mycotoxin and induces liver inflammation to human and various species of animals. The intestinal microbiota has critical importance in liver inflammation; however, it remains to know whether intestinal microbiota mediates the liver inflammation induced by OTA. Here, we treated ducklings with oral gavage of OTA (235 μg/kg body weight) for 2 weeks. Then, the microbiota in the cecum and liver were analyzed with 16S rRNA sequencing, and the inflammation in the liver was analyzed. To explore the role of intestinal microbiota in OTA-induced liver inflammation, intestinal microbiota was cleared with antibiotics and fecal microbiota transplantation was conducted.ResultsHere, we find that OTA treatment in ducks altered the intestinal microbiota composition and structure [e.g., increasing the relative abundance of lipopolysaccharides (LPS)-producing Bacteroides], and induced the accumulation of LPS and inflammation in the liver. Intriguingly, in antibiotic-treated ducks, OTA failed to induce these alterations in the liver. Notably, with the fecal microbiota transplantation (FMT) program, in which ducks were colonized with intestinal microbiota from control or OTA-treated ducks, we elucidated the involvement of intestinal microbiota, especially Bacteroides, in liver inflammation induced by OTA.ConclusionsThese results highlight the role of gut microbiota in OTA-induced liver inflammation and open a new window for novel preventative or therapeutic intervention for mycotoxicosis.

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“…Percentage of ochratoxin A residues was 92%, 96%, 80%, 72% and 88% in basterma, burger, luncheon, minced meat and kofta samples, respectively. Ochratoxin A was recorded by; Abd-Elghany and Sallam [21] in 100% of luncheon and burger, and in 67% and 10% of luncheon as recorded by Hort et al [36] and Ali et al [34], respectively. However, Ochratoxin A was detected by Shaltout and Salem [27] in 6.66% of kofta and minced meat and by Iacumin et al [37] in 45% of sausage.…”

Section: Discussionmentioning

confidence: 90%

Detection of Aflatoxins and Ochratoxin A Residues in Meat Products with Amelioration by Probiotics

Karmi

2019

Zagazig Veterinary Journal

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A total of 125 samples of basterma, burger, luncheon, minced meat and kofta (25 / each) were collected from meat markets in Aswan to study the presence of aflatoxins and ochratoxin A using competitive direct enzyme linked immunosorbent assay (CD-ELISA) technique. Moreover, the role of probiotics in residues' detoxification was carried out. The detection rates of aflatoxins versus ochratoxin A residues in the examined basterma, luncheon and minced meat samples were (80% Vs 92%), (92% Vs 80%) and (76% Vs 72%) respectively. The detection rate for both toxins was the same in burger (96%) and kofta (88%) samples. It was found that Lactobacillus acidophilus could reduce the aflatoxins and ochratoxin A in experimentally spiked burger to 0.12 µg/Kg (97.2%), 0.57 µg/Kg (61%), respectively, while Saccharomyces serevisae could reduce the aflatoxins in spiked burger to 0.17 µg/Kg (96%) and ochratoxin A to 0.43 µg/Kg (71.1%). It could be concluded that meat products represent a potential source of aflatoxins and ochratoxin A for consumers and probiotics significantly decrease the aflatoxins and ochratoxin A in meat products. Monitoring of meat products for mycotoxins and use of preventive compounds should be practiced.

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Ochratoxin A determination in swine muscle and liver from French conventional or organic farming production systems

Cited by 20 publications

References 34 publications

Mycotoxin mixtures in food and feed: holistic, innovative, flexible risk assessment modelling approach:

Mycotoxin mixtures in food and feed: holistic, innovative, flexible risk assessment modelling approach:

Ochratoxin A induces liver inflammation: involvement of intestinal microbiota

Detection of Aflatoxins and Ochratoxin A Residues in Meat Products with Amelioration by Probiotics

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