engleski

Moulds isolated from Istrian dried ham

Istria is one of the most remarkable regions for dried ham production in Croatia. This peninsula is 26 located in the north region of Adriatic Sea. The 27 climate is predominantly Mediterranean, with temperate winter and hot summer. Winter is characterized by cold northeastern wind called Bura. The production 30 practice of dried ham dates back to the1600s. The aim of this study is to define the mould strains growing on the surface during the pre-ripening and the ripening phases of Istrian ham and their toxic potential. The mould microflora is widely represented by five genera, which were isolated on the ham surfaces either at the level of the three zones area or the three different producers investigated. The species identified were similar in both the periods tested, demonstrating that the contamination became mainly from the air and the locals of ripening rather than the raw meat. Eurotium spp., Aspergillus spp. and Penicillium spp. were the main strains isolated from the surfaces. The presence and growth of the different strains depend on the temperatures of ripening on the relatives humidities of the climatic condition of the areas, considering that the hams are home-made products and the producers do not modifie (condizionare) by machinery the local of ripening. The toxic potential was also investigated. Noone of the tested moulds can produces mycotoxins and for this reasons the Istrian hams do not represent a health hazard.

dried ham; moulds

NEPOTPUN BIBLIOGRAFSKI ZAPIS!!