Ochratoxin A Levels in Tissues of Wild Boars (<i>Sus scrofa</i>) from Northern Italy
Ochratoxin A (OTA) is a mycotoxin produced by <i>Aspergillus</i> and <i>Penicillium</i>, capable of contaminating several foodstuffs. OTA damages primarily the kidneys, and is suspected to be a carcinogenic substance, thus maximum levels for OTA in foodstuffs have been establ...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-11-01
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| Series: | Toxins |
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| Online Access: | https://www.mdpi.com/2072-6651/12/11/706 |
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| author | Tiziano Iemmi Alessandro Menozzi Valentina Meucci Irene Magnini Federica Battaglia Lorella Severino Andrea Ariano Simone Bertini |
| author_facet | Tiziano Iemmi Alessandro Menozzi Valentina Meucci Irene Magnini Federica Battaglia Lorella Severino Andrea Ariano Simone Bertini |
| author_sort | Tiziano Iemmi |
| collection | DOAJ |
| description | Ochratoxin A (OTA) is a mycotoxin produced by <i>Aspergillus</i> and <i>Penicillium</i>, capable of contaminating several foodstuffs. OTA damages primarily the kidneys, and is suspected to be a carcinogenic substance, thus maximum levels for OTA in foodstuffs have been established in the EU. Italian Ministry of Health suggested a maximum level of 1 μg/kg OTA in pork meat and derived products. In this study, OTA concentrations in liver, kidney, and muscle of 64 wild boars (<i>Sus scrofa</i>) killed in two areas (area A and B) of Parma province (northern Italy), characterized by different habitat types, were assessed by HPLC-FLD technique. OTA was detected in 54% liver, 52% kidney, and 16% muscle samples. OTA levels were significantly higher in liver and kidney compared with muscle, and were above 1 μg/kg in 19 liver, 17 kidney, and 4 muscle samples. OTA levels in wild boars from area A resulted significantly higher with respect to those from area B, suggesting an environmental influence on OTA contamination in wild boars. This study seems to confirm that wild boar meat is a potential source of OTA, thus monitoring the presence of this mycotoxin in game meat might be recommended to prevent risks for human health. |
| first_indexed | 2024-03-10T15:01:14Z |
| format | Article |
| id | doaj.art-91899231fc294c708cf1b554999af689 |
| institution | Directory Open Access Journal |
| issn | 2072-6651 |
| language | English |
| last_indexed | 2024-03-10T15:01:14Z |
| publishDate | 2020-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Toxins |
| spelling | doaj.art-91899231fc294c708cf1b554999af6892023-11-20T20:12:01ZengMDPI AGToxins2072-66512020-11-01121170610.3390/toxins12110706Ochratoxin A Levels in Tissues of Wild Boars (<i>Sus scrofa</i>) from Northern ItalyTiziano Iemmi0Alessandro Menozzi1Valentina Meucci2Irene Magnini3Federica Battaglia4Lorella Severino5Andrea Ariano6Simone Bertini7Department of Veterinary Science, University of Parma, 43126 Parma, ItalyDepartment of Veterinary Science, University of Parma, 43126 Parma, ItalyDepartment of Veterinary Science, University of Pisa, 56124 Pisa, ItalyDepartment of Veterinary Science, University of Parma, 43126 Parma, ItalyDepartment of Veterinary Science, University of Pisa, 56124 Pisa, ItalyDepartment of Veterinary Medicine and Animal Production, University of Naples Federico II, 80137 Naples, ItalyDepartment of Veterinary Medicine and Animal Production, University of Naples Federico II, 80137 Naples, ItalyDepartment of Veterinary Science, University of Parma, 43126 Parma, ItalyOchratoxin A (OTA) is a mycotoxin produced by <i>Aspergillus</i> and <i>Penicillium</i>, capable of contaminating several foodstuffs. OTA damages primarily the kidneys, and is suspected to be a carcinogenic substance, thus maximum levels for OTA in foodstuffs have been established in the EU. Italian Ministry of Health suggested a maximum level of 1 μg/kg OTA in pork meat and derived products. In this study, OTA concentrations in liver, kidney, and muscle of 64 wild boars (<i>Sus scrofa</i>) killed in two areas (area A and B) of Parma province (northern Italy), characterized by different habitat types, were assessed by HPLC-FLD technique. OTA was detected in 54% liver, 52% kidney, and 16% muscle samples. OTA levels were significantly higher in liver and kidney compared with muscle, and were above 1 μg/kg in 19 liver, 17 kidney, and 4 muscle samples. OTA levels in wild boars from area A resulted significantly higher with respect to those from area B, suggesting an environmental influence on OTA contamination in wild boars. This study seems to confirm that wild boar meat is a potential source of OTA, thus monitoring the presence of this mycotoxin in game meat might be recommended to prevent risks for human health.https://www.mdpi.com/2072-6651/12/11/706ochratoxin Awild boarHPLClivermusclekidney |
| spellingShingle | Tiziano Iemmi Alessandro Menozzi Valentina Meucci Irene Magnini Federica Battaglia Lorella Severino Andrea Ariano Simone Bertini Ochratoxin A Levels in Tissues of Wild Boars (<i>Sus scrofa</i>) from Northern Italy Toxins ochratoxin A wild boar HPLC liver muscle kidney |
| title | Ochratoxin A Levels in Tissues of Wild Boars (<i>Sus scrofa</i>) from Northern Italy |
| title_full | Ochratoxin A Levels in Tissues of Wild Boars (<i>Sus scrofa</i>) from Northern Italy |
| title_fullStr | Ochratoxin A Levels in Tissues of Wild Boars (<i>Sus scrofa</i>) from Northern Italy |
| title_full_unstemmed | Ochratoxin A Levels in Tissues of Wild Boars (<i>Sus scrofa</i>) from Northern Italy |
| title_short | Ochratoxin A Levels in Tissues of Wild Boars (<i>Sus scrofa</i>) from Northern Italy |
| title_sort | ochratoxin a levels in tissues of wild boars i sus scrofa i from northern italy |
| topic | ochratoxin A wild boar HPLC liver muscle kidney |
| url | https://www.mdpi.com/2072-6651/12/11/706 |
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