Cyclopiazonic acid in meat products originating from different production practices

Abstract

The consumption of dry-fermented and dry-cured meat products is widespread, primarily due to their desirable sensory characteristics and nutritional value. However, the intake of these products may pose health risks associated with contamination by mycotoxins. One of the mycotoxins that can be present in meat products is cyclopiazonic acid (CPA). The present study aimed to compare the occurrence of CPA in the same types of meat products originating from different production practices. Traditional and industrial practices are characterized by different production conditions, including temperature, humidity, and seasonal variations, which, in traditional production, are often not strictly controlled. Therefore, comparing mycotoxin contamination in meat products with regard to production practices is important for food safety. The results revealed a notable difference in CPA prevalence, with a markedly higher occurrence in traditionally produced meat products (21.7%) compared to those from industrial production (2.9%). Among the traditional products, CPA levels ranged from 6.1 µg/kg to 335.5 µg/kg. In contrast, CPA was detected in only two industrial meat products, with levels of 2.7 µg/kg in a sausage and 17.6 µg/kg in a Pečenica. These findings suggest that industrially produced meat products are generally safer for consumers with respect to CPA contamination. Nevertheless, despite the low incidence observed in industrial products, ongoing surveillance is necessary, particularly given the current lack of established regulatory limits for CPA in all foodstuffs.