Peter Turek – MASO-INTERNATIONAL

Risk and safety assessment of steak tartare

Authors: Peter Turek and Ivana Regecová
Keywords: eggs, food safety, meat, steak tartare

Steak tartare is a dish made of thermally untreated ingredients, in this case meat, eggs and condiments. Serving it to consumers in catering establishments has been banned in the Slovak Republic since 2007. This ban is discriminatory on both businesses and consumers as steak tartare is offered to consumers in the neighbouring member states. The … [Read more…]

The occurrence of mycotoxins in feed and food

Authors: Pavlina Jevinová, Pavol Roba, Peter Popelka, Monika Pipová, Peter Turek, Slavomír Marcinčák, Ján Mačanga and Jozef Nagy
Keywords: aflatoxins, fumonisins, mycotoxins, ochratoxin A, trichothecenes, zearalenone

Mycotoxins are secondary fungal metabolites, toxic to humans and animals. Toxigenic fungi often grow on edible plants, thereby contaminating food and feed. The most common mycotoxins are produced by the genera Fusarium, Aspergillus and Penicillium. While Fusarium species are plant pathogens producing mycotoxins (trichothecenes, fumonisins and zearalenone), before or after harvest, species of the genera … [Read more…]