engleski

Toxicogenic Moulds and Mycotoxins in Croatian Traditional Dry-Cured Meat Products

Research on mycotoxins in traditional meat products (TMPs) conducted insofar has mostly been focused on ochratoxin A (OTA) and aflatoxin B1 (AFB1), while data on citrinin (CIT), sterigmatocystin (STC) and cyclopiazonic acid (CPA) prevalence and surface moulds producing these mycotoxins are still insufficient. This study aims at identifying toxicogenic mould species overgrowing the surfaces of the most prominent Croatian TMPs (n = 120). Moulds were identified using molecular techniques (Polymerase Chain Reaction, PCR) ; on top of that, genes responsible for mycotoxin production were pinpointed. Concentrations of mycotoxins were determined using liquid chromatography tandem mass spectrometry (LC-MS/MS). From the product surfaces, a total of 390 Penicillium, 98 Aspergillus and 13 Mucor isolates were retrieved, out of which some (Aspergillus niger, Aspergillus ochraceus and Penicillium verrucosum) toxicogenic. In total, mycotoxin presence was determined in 14% of samples, with the highest occurrence of OTA, present in significantly higher concentrations in hams than in dry-fermented sausages. The results also show random contamination with other investigated mycotoxins, indicating that household-based meat products’ production should run under standardized conditions with permanent control of surface mould growth during ripening.

surface moulds ; mycotoxins ; traditional dry-cured meat products ; LC-MS/MS

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