Table 4.
OTA occurrence in pork meat products.
| Samples | Country | Year/Years of Study | OTA Prevalence | Method 1 | Comments 1 | Reference | |
|---|---|---|---|---|---|---|---|
| Positive/Number Tested (% Positive) | Concentration (μg/kg) | ||||||
| Various Products | Various countries | 1990–1998 | NR | Mean: 0.052 | NR | [188] | |
| France, Germany, Italy, U.S. | 1997–1999 and 2000–2002 | 18% | NR | NR | [190,191] | ||
| Liver sausages | Germany | NR 1 | 68% | Mean: 0.02, Max.: 4.56 | HPLC-FD | [180] | |
| Bologna type products | 46.7% | Mean: 0.01, Max.: 0.38 | |||||
| Blood sausages | 77.2% | Mean: 0.04, Max.: 3.16 | |||||
| Salami | Italy | 2001–2002 | 4/12 (33%) | Mean: 0.02, Max.: 0.08 | HPLC-FD | LOD: 0.01, LOQ: 0.03 | [145] |
| Cooked ham | 1/12 (8%) | Mean: 0.004, Max.: 0.05 | |||||
| Dry-cured ham | 12/30 (40%) | Mean: 1.62, Max.: 28.42 | |||||
| Coppa | 5/18 (28%) | Mean: 0.03, Max.: 0.24 | |||||
| Würstel | 1/12 (8%) | Mean: 0.005, Max.: 0.06 | |||||
| Hams | Italy | NR | Inner samples: 2/10 (20%) Outer samples: 5/10 (50%) |
0.28–1.52, 0.11–7.28 | HPLC-FD | LOD: 0.02, LOQ: 0.06 | [192] |
| NR | Inner samples: 32/110 (29%) Outer samples: 84/110 (76.4) |
4.66–12.51 | HPLC-FD | LOD: 0.1, LOQ: 0.3 | [26] | ||
| Dry-cured hams | Italy | 2007–2010 | NR | Means: 0.6–4.11 | HPLC-FD | Choroform Extraction: LOD: 0.090, LOQ: 0.180 |
[190] |
| Means: 1.14–6.29 | Enzyme Assisted extraction: LOD: 0.060, LOQ: 0.120 |
||||||
| Fermented sausages and dry-cured hams | Denmark | NR | 1/22 (4.5%) | Positive sample: Parma ham 1st analysis: 56, 2nd: 158 and 113 |
LC-MS/MS | LOD: 11, LOQ: 50 | [142] |
| Ham | Croatia | 2011–2014 | 18/105 (17.14%) | 0.97–9.95, Means: 0.16–1.82 | ELISA HPLC-FD |
ELISA: LOD: 0.85–0.98 LOQ: 1.56–1.95 HPLC: LOD: 0.15, LOQ: 0.20 |
[31] |
| Dry-fermented sausages | 14/208 (6.73%) | 0.95–5.10, Means: 0.08–0.21 | |||||
| Bacon | 2/62 (3.22%) | ND-1.23, Means: ND-0.07 | |||||
| Cooked sausages | 3/35 (8.57%) | ND-3.13, Means: ND-0.26 | |||||
| Dry-fermented sausages (industrial) | Croatia | 2013 | 18/56 (32.1%) | 1.36–7.12, Mean: 3.02 ± 2.45 | ELISA | Sausages LOD: 0.84, LOQ: 1.07 Ham LOD: 0.32, LOQ: 0.40 |
[150] |
| Dry-fermented sausage (homemade) | 11/77 (14.3%) | 1.36–6.26, Mean: 3.54 ± 1.70 | |||||
| Dry-cured ham | 12/54 (22.1%) | 1.56–9.95, Mean: 3.16 ± 2.42 | |||||
| Salami | Italy | NR | NR Rearing system indoor and outdoor |
Indoor: 0.058 ± 0.015 Outdoor: 0.064 ± 0.004 |
HPLC-FD | LOD: 0.0125, LOQ: 0.0250 |
[15] |
| Mortadella | Indoor: 0.537 ± 0.042 Outdoor: 0.558 ± 0.016 |
||||||
| Prosciuttos | Croatia | NR | 15/67 (22.4%) | 2.16–6.86, Means: 3.56–5.04 | ELISA | [57] | |
| Fermented sausages | 7/93 (7.5%) | 2.74–4.14, Means: 2.97–3.89 | |||||
| Hams | Italy | NR | 27/42 (64.2%) <1.0 14/42 (33.4%) 1–2 1/42 (2.4%) > 2 |
0.04–0.98, 1.1–2, 2.20–2.30 |
HPLC-FD VICAM fluorometer |
HPLC: LOD: 0.04 Fluorometric: LOD: 0.7 |
[171] |
| Salami type cured meat | Italy | NR | 14/30 (46.7%) | 9/30 (30%): 0.006–0.06 5/30 (16.7%): 0.06–1 |
HPLC-FD | LOD: 0.06, LOQ: 0.22 | [193] |
| Salami | Italy | 2013 | 5/50 (10%) | 4 samples: 0.06–0.44 1 sample: 103.69 |
HPLC-FD | LOD: 0.06, LOQ: 0.20 | [186] |
| 2013–2015 | 13/133 (9.8%) | - | LC-MS/MS | LOQ: 1 | [194] | ||
| 2015–2016 | 22/172 (12.8%) | 0.07–5.66, Mean: 0.51 | HPLC-FD | LOD: 0.05, LOQ: 0.20 | [32] | ||
| Sausages | China | 2013–2014 | 1/10 | 0.5 | LC-MS/MS | LOD: 0.05, LOQ: 0.1 | [13] |
| Dry Fermented sausages | Croatia | NR | 13/88 (14.8%) | <LOD-0.48, Mean: 0.26 ± 0.12 |
LC-MS/MS | LOD: 0.44, LOQ: 1.44 | [56] |
| Cured sausages | Italy | NR | 72/160 (45%) | Cases of sausages: 3–18 Means: 4.5–8.0 |
ELISA | ELISA: LOD: 0.1 | [94] |
| “Pâté” products | Spain | NR | 3/38 (7.9%) | Max.: 1.77 | HPLC-FD | LOD: 0.56, LOQ: 0.84 | [195] |
| Products with porcine serum | Germany | NR | 58/325 (17.8%) | Mean: 0.15 | ELISA and HPLC-FD | - | [196] |
1 Refer to Table 3 for abbreviations.