OTA concentration was the highest in the kidney, followed by
the lungs, liver, blood, spleen, heart, and adipose tissue. As for the final meat products, the highest average
OTA concentration was detected in black pudding sausages (14.02 ± 2.75 μg/kg), then in liver sausages
(13.77 ± 3.92 μg/kg), while the lowest was found in pâté (9.33 ± 2.66 μg/kg). The results pointed out that
a sub-chronic pig exposure leads to the accumulation of OTA in raw materials and consequently in meat
products, whose level of contamination is directly dependent on OTA contents in raw materials used for
their production