info:eu-repo/semantics/article Pleadin, Jelka Lešić, Tina Milićević, Dragan R. Markov, Ksenija Šarkanj, Bojan Vahčić, Nada Kmetič, Ivana Zdravec, Manuela http://creativecommons.org/licenses/by/4.0/legalcode mycotoxins; meat products; contaminated spices; surface moulds; carry-over effect; control and preventative measures 2021 https://unilib.phaidrabg.rs/o:162 doi:10.3390/pr9122122 Documented cases of mycotoxin occurrence in meat products call for further research into potential contamination sources, especially given an ever more increasing consumption of these nutritionally rich products. These foodstuffs can be contaminated with mycotoxins through three pathways: contaminated spices and other raw materials, mycotoxin-producing moulds present on the surface of dry-cured meat products, and carry-over effect from farm animals exposed to contaminated feed. In order to establish meat products’ mycotoxin contamination more precisely, the concentrations of all mycotoxins of relevance for these products should be determined. This manuscript reviews data on major mycotoxins present in different types of meat products, and discusses the contamination pathways, contamination levels and control & preventative measures. MDPI Pathways of mycotoxin occurrence in meat products: a review Proceses 9 eng application/pdf 1526751 bytes