Abstract
The presence of mycotoxins in meat and meat products can result from contaminated feed carry-over, from contamination with toxigenic molds during processing and storage, and from contaminated spices and ingredients. The occurrence of mycotoxins in dry fermented sausage is described worldwide; however, scarce information is available for Brazilian products. Therefore, the objective of this study was to investigate the occurrence of aflatoxins (B1, B2, G1, and G2) and ochratoxin A (OTA) in dry fermented sausage. For that, a simple and accurate “dilute and shoot” method by liquid chromatography–tandem mass spectrometry was validated in accordance with the criteria set by European and Brazilian guidelines. Fat removal from the samples did not improve recoveries. The recoveries at three different concentration levels (4, 9, and 15 µg/kg) after outlier treatment ranged from 81 to 94%. The method showed good linearity in the matrix (R2 ≥ 0.9974), the limits of detection varied from 0.96 up to 0.97 µg/kg, and the limits of quantification ranged from 3.18 up to 3.22 µg/kg. Twenty-seven samples of industrial dry fermented sausage from the market were analyzed and none of the mycotoxins of interest was detected.
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Data will be made available on request.
Abbreviations
- AFB1, AFB2, AFG1, AFG2:
-
Aflatoxins B1, B2, G1, and G2, respectively
- LOD:
-
Limit of detection
- LOQ:
-
Limit of quantification
- OTA:
-
Ochratoxin A
- RSD:
-
Relative standard deviations
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Acknowledgements
The authors are thankful to the Federal Laboratory of Animal and Plant Health and Inspection (Pedro Leopoldo, MG, Brazil) from the Brazilian Ministry of Agriculture, Livestock and Food Supply for the analysis of mycotoxins in four sausage samples.
Funding
This work was financially supported by the National Council for Scientific and Technological Development (CNPq, processes 310551/2019–6 and 141863/2020–0), Minas Gerais Research Funding Foundation (FAPEMIG, process APQ 03540–18), and Coordination for the Improvement of Higher Education Personnel (CAPES, process 001).
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DE Braga: conceptualization, funding acquisition, investigation, methodology, formal analysis, data curation, writing—original draft. RvS Souza: investigation, methodology, formal analysis, writing—review. FN Paschoal: methodology, formal analysis, writing—review. RE Bickel formal analysis. DP Lima: formal analysis, data curation. JE Gonçalves: investigation, methodology, supervision, writing—review. MBA Gloria: conceptualization, project administration, funding acquisition, investigation, methodology, supervision, writing—review and editing.
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Douglas E Braga declares that he has no conflict of interest. Rafael vS Souza declares that he has no conflict of interests. Fabiano N Paschoal declares that he has no conflict of interests. Raquel E Bickel declares that he has no conflict of interests. Daniela P Lima declares that she has no conflict of interests. José Eduardo Gonçalves declares that he has no conflict of interests. Maria Beatriz A Gloria declares that she has no conflict of interests.
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Braga, D.E., de Souza, R.v.S., Paschoal, F.N. et al. Determination of Aflatoxins B1, B2, G1, and G2 and Ochratoxin A in Dry Fermented Sausages Using a Dilute and Shoot Method and LC–MS/MS. Food Anal. Methods 16, 1437–1445 (2023). https://doi.org/10.1007/s12161-023-02511-7
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DOI: https://doi.org/10.1007/s12161-023-02511-7