|
|
The evaluation of mycotoxins monitoring in selected raw materials
DYKOVÁ, Jitka
Contaminants in feed and food pose a long-term global issue that requires constant attention. The diploma thesis aimed to assess results of the monitoring of mycotoxin presence in feed, raw milk, and tissue of animals in the period 2015-2019 (from State Veterinary Administration of the Czech Republic), and further to evaluate notifications of danger in the period 2016-2019 in selected countries (from the Rapid Alert System for Food and Feed, RASFF). From the total of 1320 analysed feed samples during the period, there were 378 samples (28.6%) positive in mycotoxins. The highest presence was found for deoxynivalenol (143; 43.3%), on the contrary, the lowest number of positive samples was in aflatoxin B1 (25; 7.6%). From the total of 210 raw milk samples, only one positive sample was found, and it was even under the allowed hygiene limit, 0.05 ?g/kg. All liver tissue samples (n=130) were also in compliance with the hygiene limits. The total number of notifications during the evaluated period was 315 (2.2% in the EU). An alert which is the most serious type of notification presented 31% of total notifications. The alerts were caused mainly by the presence of Salmonellaspp. in poultry meat. The highest number of notifications were found in Germany (11.9% in the EU), the lowest number was reported in Slovakia (1.1% in the EU). Although the results of this thesis are very satisfactory, continuing regular contaminants monitoring is necessary to ensure food safety.
|
|
|
Occurrence of mycotoxins in milk and dairy products
DYKOVÁ, Jitka
The aim of the bachelor thesis was to create a literary review focused on microscopic filamentous fungi (micromycetes) and the occurrence of their secondary metabolites, mycotoxins, in milk and dairy products. The first part of the work dealt with a general characteristic of micromycetes, their positive and negative effects, and with the description of three main genera - Aspergillus, Penicillium and Fusarium. The next part of the work was focused on the occurrence of mycotoxins in milk and in dairy products. The ways of contamination were described, and also the most common mycotoxins in milk and in dairy products, mainly in cheese, and some preventive measures for their elimination.
|
guest ::
