Liquid chromatographic determination of citrinin residues in various meat products: A pioneer survey in Turkey

Background and Aims: Occurence of the mycotoxin citrinin could increase during Monascus purpureus fermentation in red yeast rice resulting in contamination of meat products when the red yeast rice is used as food additive. The aim of this study was to investigate extraction of citrinin from meat products by different extraction methods including LLE, QuEChERS and IAC methods. Methods: Because of high sensitivity IAC method was selected for the extraction of citrinin in 33 meat products (salami, sausage and minced meat), then citrinin was analysed by HPLC- FLD. Results: IAC method was linear in the range of 0.25-100 ng/g (r2 ≥0.999) in meat products. Citrinin was found at 0.28 to 1.79 ng/g in 6 of the 19 samples (36.84%); and in one sausage sample contained citrinin at LOD level. However, citrinin was not detected in the salami and minced meat samples. Conclusion: Our results indicated that citrinin in meat products could be an important health concern. Since no limits were set in food products, regulations should be developed concerning the presence of citrinin in other products as well as meat products, in Turkey.