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Domijan A.-M.,University of Zagreb | Pleadin J.,Croatian Veterinary Institute Zagreb | Mihaljevic B.,Ruder Boskovic Institute | Vahcic N.,University of Zagreb | And 2 more authors.
Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment | Year: 2015

This study investigated the efficiency of gamma (γ)-irradiation in the reduction of ochratoxin A (OTA) present in dry-cured meat products prepared from intentionally contaminated raw materials from OTA-treated pigs. OTA concentrations determined in the samples (n = 24) ranged from 25.8 μg kg–1 in bacon to 17.8 μg kg–1 in smoked ham. After γ-irradiation at doses of 3, 7 and 10 kGy (i.e. the doses used in the food industry), a dose-depended OTA reduction was observed; however, it was not statistically significant. The mean OTA reduction achieved with 3-, 7- and 10-kGy γ-doses was approximated to 8.5%, 13.9% and 22.5%, respectively. The storage of irradiated samples (1 month, 4°C) did not significantly affect OTA levels. Based on the correlation between the OTA reduction level and basic chemical composition of dry-cured meat samples, OTA reduction may be linked to the samples’ fat content. The results indicate that γ-irradiation can reduce OTA levels in dry-cured meat products, but only to a limited extent due to the complexity of the matrix. © 2015 Taylor & Francis. Source


Aladic K.,Croatian Veterinary Institute | Jarni K.,University of Ljubljana | Barbir T.,Croatian Veterinary Institute Zagreb | Vidovic S.,University of Novi Sad | And 3 more authors.
Industrial Crops and Products | Year: 2015

In this work, hemp (Cannabis sativa L.) seed oil was produced by extraction with supercritical CO2 under different extraction conditions (temperature, pressure and time). The objective was to evaluate the influence of extraction conditions on concentration of tocopherols, fatty acids and pigments in hemp seed oil. The composition of hemp seed oil obtained with supercritical CO2 was compared with the hemp oil extracted by n-hexane using Soxhlet method and with oil obtained by pressing using screw expeller. Using supercritical CO2 extraction the extracts higher in concentration of tocopherol were produced. The amount of α- tocopherol in supercritical extracts ranged from 37.09 to 110.61 mg L-1, depending on the applied process conditions, while γ-tocopherol content was significantly higher (2-3 times). The content of pigments in the hemp oil obtained by supercritical CO2 had been changed significantly during the extraction time from 9.79 to 178.76 mg kg-1 for total chlorophyll content and 8.15 to 57.66mgkg-1 for total carotene content. By selecting the relevant process conditions of supercritical extraction it is possible to obtain hemp seed oil with physical or nutritional properties of interest to the food industry. © 2015 Elsevier B.V. Source


Cvetnic Z.,Croatian Veterinary Institute Zagreb | Cvetnic Z.,Croatian Veterinary Institute | Spicic S.,Croatian Veterinary Institute Zagreb | Kis T.,Ministry of Agriculture Directorate for Veterinary Medicine and Food Safety | And 7 more authors.
Psychiatria Danubina | Year: 2014

Background: Melitococcosis is one of the most widespread zoonoses worldwide. In the period from 2009 to 2013, comprehensive melitococcosis testing was conducted in the Republic of Croatia. Methods and results: During the testing, the Rose Bengal test was applied to 344019 blood samples of sheep and goats, and positive reactions were confirmed in 1143 (0.3%) of samples. The complement fixation test (confirmatory test) was conducted on 43428 samples, with positive reactions confirmed in 768 (1.8%) of samples. The organs and tissues of 336 sheep and goats were inspected bacteriologically, and Brucella sp. was isolated in 15 (4.5%) of samples. Positive serological and bacteriological reactions were confirmed in the Karlovac, Lika-Senj and Split-Dalmatia Counties. Bacteriological and molecular techniques (Bru-up/Bru-low and Bruce-Ladder) in isolates proved the presence of Brucella melitensis biovar 3. Conclusion: On the basis of this study, it can be concluded that Croatia has a favourable situation concerning the infection of ruminants with B. melitensis, and that ongoing controls of the disease are necessary. © Medicinska naklada - Zagreb, Croatia Source


Lesic T.,Croatian Veterinary Institute Zagreb | Pleadin J.,Croatian Veterinary Institute Zagreb | Kresic G.,University of Rijeka | Vahcic N.,University of Zagreb | And 3 more authors.
Journal of Food Composition and Analysis | Year: 2016

In this study, the basic chemical and fatty acid compositions of autochthonous Croatian cow and sheep cheeses in a lamb skin sack (local name: "sir iz mišine") were determined. Also, the influences of ripening period and different starter cultures on chemical and fatty acid composition of these cheeses were investigated. Samples of cow ( n= 20) and sheep ( n= 20) milk cheeses were produced in three different ways: from raw milk without the addition of a starter culture, from pasteurized milk with commercial starter cultures and with previously isolated autochthonous starter cultures ( Lactococcus lactis S1 or Lactobacillus plantarum B or a mixture of both). Samples were taken during a 45-day ripening period (on days 0, 15, 30 and 45). The ripening time significantly affected all basic chemical parameters, while different starter cultures significantly ( p< 0.05) influenced protein, fat and ash content. Ripening time had no significant effect on the representation of the investigated fatty acid groups ( p> 0.05), but a significant difference was found depending on the starter cultures used and the type of cheese analysed, in terms of statistically higher proportion ( p< 0.05) of polyunsaturated fatty acids in the finished sheep's milk cheese (2.58-2.97%) in comparison to the cow's milk cheese (1.93-2.14%). Fatty acids most represented in the analysed cheeses were palmitic, oleic and stearic acid. © 2015 Elsevier Inc. Source


Persi N.,Croatian Veterinary Institute Zagreb | Pleadin J.,Croatian Veterinary Institute Zagreb | Kovacevic D.,Josip Juraj Strossmayer University of Osijek | Scortichini G.,Food Chemistry and Residues Unit | Milone S.,Food Chemistry and Residues Unit
Meat Science | Year: 2014

The aim of this study was to determine ochratoxin A (OTA) concentrations in the raw materials and cooked meat products made from pigs sub-chronically exposed to OTA. The treated animal group (n. = 5) was administered with 300. μg OTA/kg of feed for 30. days, whereas the control group (n. = 5) was left untreated. OTA concentrations were quantified using immunoassay (ELISA) and high performance liquid chromatography with fluorescence detection (HPLC-FD). OTA concentration was the highest in the kidney, followed by the lungs, liver, blood, spleen, heart, and adipose tissue. As for the final meat products, the highest average OTA concentration was detected in black pudding sausages (14.02. ±. 2.75. μg/kg), then in liver sausages (13.77. ±. 3.92. μg/kg), while the lowest was found in pâté (9.33. ±. 2.66. μg/kg). The results pointed out that a sub-chronic pig exposure leads to the accumulation of OTA in raw materials and consequently in meat products, whose level of contamination is directly dependent on OTA contents in raw materials used for their production. © 2013 Elsevier Ltd. Source

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