Time-dependent disappearance of ochratoxin A residues in tissues of bacon pigs

Abstract

Crystalline ochratoxin A was administered to bacon pigs for one month. After termination of toxin exposure the pigs were slaughtered at different intervals and analyses for ochratoxin A residues in four tissues were conducted. Kidneys contained the highest concentrations, and fat the lowest, at each interval. Ochratoxin A disappeared from muscles and fat after 2 weeks, from liver after 3 weeks, and from the kidneys after 4 weeks. The toxin disappeared from tissues exponentially. All the pigs would have passed the meat inspection because no pathologic lesions were developed although tissues contained mycotoxin residues. The results of this study indicate that contamination of meat by ochratoxin A may be avoided by feeding pigs ochratoxin-free feed during the last 4 weeks before slaughter.