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Mycotoxin Research

, Volume 32, Issue 3, pp 145–151 | Cite as

Comparison of ochratoxin A levels in edible pig tissues and in biological fluids after exposure to a contaminated diet

  • Jelka PleadinEmail author
  • Nina Kudumija
  • Dragan Kovačević
  • Giampiero Scortichini
  • Salvatore Milone
  • Ivana Kmetič
Original Article

Abstract

The aim of this study was to compare ochratoxin A (OTA) levels in pig tissues and biological fluids after animal exposure to contaminated diet (250 μg OTA/kg of feed) during 4 weeks of fattening. OTA concentrations were quantified using a validated immunoassay method (ELISA) and high-performance liquid chromatography with fluorescence detector (HPLC-FD). The highest mean OTA concentration in pig tissues was determined in kidneys of exposed animals (13.87 ± 1.41 μg/kg), followed by lungs (10.47 ± 1.97 μg/kg), liver (7.28 ± 1.75 μg/kg), spleen (4.81 ± 0.99 μg/kg), muscle tissue (4.72 ± 0.86 μg/kg), fat tissue (4.11 ± 0.88 μg/kg), heart (3.71 ± 1.09 μg/kg), and brain (3.01 ± 0.25 μg/kg). Furthermore, on the last day of exposure (day 28), significantly higher mean OTA levels were determined in urine (16.06 ± 3.09 μg/L) in comparison to serum (4.77 ± 1.57 μg/L) showing that OTA urine analysis could be a good marker to identify elevated levels of this contaminant in porcine tissues used for human consumption. This study gave guidelines for the most efficient OTA control in pig-derived biological materials that can be exercised at slaughterhouses.

Keywords

Ochratoxin A Contaminated feed Pigs Tissues Biological fluids 

Notes

Acknowledgments

The work is supported by the Croatian Veterinary Institute, Zagreb, Croatia, without any external financial support.

Compliance with ethical standard

Conflict of interest

The authors declare that there are no conflicts of interest.

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Copyright information

© Society for Mycotoxin Research and Springer-Verlag Berlin Heidelberg 2016

Authors and Affiliations

  • Jelka Pleadin
    • 1
    Email author
  • Nina Kudumija
    • 1
  • Dragan Kovačević
    • 2
  • Giampiero Scortichini
    • 3
  • Salvatore Milone
    • 4
  • Ivana Kmetič
    • 5
  1. 1.Laboratory for Analytical ChemistryCroatian Veterinary InstituteZagrebCroatia
  2. 2.Faculty of Food TechnologyUniversity of Josip Juraj Strossmayer in OsijekOsijekCroatia
  3. 3.Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche, Food, Feed and Environmental ChemistryPerugiaItaly
  4. 4.Food Chemistry and Residues UnitInstituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise G. CaporaleTeramoItaly
  5. 5.Faculty of Food Technology and BiotechnologyUniversity of ZagrebZagrebCroatia

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