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The aim of this study was to evaluate the contribution of direct and indirect contamination on ochratoxin A (OTA) levels in different ripened pork products. A total of 24 Large White pigs were fed naturally OTA contaminated diets (4 different contamination levels, from 0.40 to 171 μg kg −1 ) for 2 weeks. Typical Italian pork products (dry sausage, dry-cured pork neck, dry-cured streaky bacon...
Pork meat-derived products can contribute to the overall ochratoxin A intake, either by carry-over effect, or by environmental mould population cross-contamination. In order to assess the role of these different contamination routes, a study was carried out with pigs challenged orally with OTA contaminated feed at subchronical level. After slaughtering, thighs and minced meat from control and treated...
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