o:162 Pathways of mycotoxin occurrence in meat products: a review en 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. mycotoxins; meat products; contaminated spices; surface moulds; carry-over effect; control and preventative measures 1552099 10.3390/pr9122122 2022-04-29T09:33:38.634Z 44 yes 46 Jelka Pleadin Laboratory for Analytical Chemistry, Croatian Veterinary Institute Pathways of mycotoxin occurrence in meat products: a review Tina Lešić Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Pathways of mycotoxin occurrence in meat products: a review person Dragan R. Milićević Institute of meat hygiene and technology Pathways of mycotoxin occurrence in meat products: a review person 0000-0003-0405-5896 Ksenija Markov Faculty of Food Technology and Biotechnology, University of Zagreb, Pathways of mycotoxin occurrence in meat products: a review person Bojan Šarkanj Department of Food Technology, University North Pathways of mycotoxin occurrence in meat products: a review person Nada Vahčić Faculty of Food Technology and Biotechnology, University of Zagrebof Food Technology and Biotechnology, University of Zagreb Pathways of mycotoxin occurrence in meat products: a review person Ivana Kmetič Faculty of Food Technology and Biotechnology, University of Zagreb Pathways of mycotoxin occurrence in meat products: a review person Manuela Zdravec aboratory for Feed Microbiology, Croatian Veterinary Institute Pathways of mycotoxin occurrence in meat products: a review person application/pdf 1526751 https://unilib.phaidrabg.rs/o:162 no yes 16 70 92000001 71A01 Proceses 2122 9 MDPI 2021