ABSTRACT
During the production, storage and distribution, food of animal origin may be contaminated by a number of toxic compounds of chemical origin, thus representing a growing concern of public authorities, food chain stakeholders and consumers. Meat and other raw materials and spices that are used in the production of fermented meat products from “farm to table” may be contaminated by various chemical toxicants originating from the environment; the contamination in question can also arise due to the treatment of animals during meat production or final processing. Chemical toxicants entering into the food chain may exhibit biological activity in humans, causing adverse effects on their health.
