engleski

Cyclopiazonic acid producers in dry-fermented sausages

Cyclopiazonic acid (CPA) is a potent mycotoxin that causes in high concentrations focal necrosis in most vertebrate inner organs and symptoms from central nervous system. The CPA mycotoxin is unstable molecule that can be degraded throughout chemical and physical processes and consequently difficult to detect. Therefore, the early detection of CPA-producing molds throughout food processing would allow taking corrective actions to avoid production of CPA contaminated foods. Different Penicillium and Aspergillus species which overgrow surface of dry cured products can produce CPA. Eight samples of slavonska kobasica and nine samples of kulenova seka were studied on the present of CPA producing moulds. Isolated moulds from sausages surfaces were identified combining traditional and molecular method. It was isolated 14 Penicillium and three Aspergillus species there of Penicillum commune, Penicillium. camemberti and Aspergillus flavus are CPA producers. 56% samples of slavonska kobasica and 50% of kulenova seka were contaminated with PCA producing moulds. According that 53% samples were contaminated with CPA producing moulds it should be consider the biotechnical actions which will reduce overgrow of CPA producing moulds and control concentration of CPA in dry cured products.

cyclopiazonic acid, mycotoxins, producing moulds, dry-fermented sausages

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