Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages (CROSBI ID 144669)
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Podaci o odgovornosti
Iacumin, Lucilla ; Chiesa, Luca ; Boscolo, Daria ; Manzano, Marisa ; Cantoni, Carlo ; Orlić, Sandi ; Comi, Giuseppe
engleski
Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages
The use of moulds on sausage surface can lead to both desirable and undesirable effects. The pursued effects are mainly related to successful production or consumer appeal. The undesirable effects are usually connected to growth of undesirable moulds and production of highly toxic secondary metabolites: mycotoxins. The aim of this paper was to investigate the presence of Ochratoxin A (OTA) and moulds on the surface of sausages of North Italy. A total of 757 mould strains were isolated from the casing. The most frequently identified species were Penicillium nalgiovensis, P. oxalicum, P. olsonii, P. chrysogenum, P. viridicatum, Eupennicillium crostaceum, Eurotium amstelodamii. Aspergillus ochraceus was isolated in only one lot of production. About 45% of the samples were positive for OTA presence. On the surface (casings) of the investigated sausages the lowest and highest OTA values were 3 and 18 µ g/Kg, respectively. From that data it seems that the presence of OTA on surface of sausages does not represent a food health risk for humans, considering that OTA was not identified inside the dry meat.
fermented sausages; casings; moulds; ochratoxin A; safety
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