engleski

Mould contamination of the Croatian autochthonous dry-cured meat product “Slavonski Kulen”

In Croatian households, the production of dry-cured pork products has a long tradition. High-quality autochthonous product “Slavonski Kulen” is the most representative Croatian dry-fermented sausage characterized by specific taste and odour that come as a result of drying and smoking, but also of long ripening during which moulds overgrow the product. The aim of this study was to identify the mycobiota grown on the surface of “Slavonski Kulen” after 12 month-ripening and their influence on the production of mycotoxins on the final product’s surface. In total, 27 isolates belonging to 2 species and 2 fungal genera were identified. The most frequently isolated mycobiota were fungi of the Penicillium genus, while Aspergillus versicolor was positive in only one isolate. The prevalence of the Penicillium genus may be explained by colder climate typical of the region in which „Slavonski Kulen“ is produced. The most prevalent species of the Penicillium genus were Penicillium polonicum (20%) and Penicillium jugoslavicum (20%). The growth of P. polonicum and A. versicolor is undesirable because of the possible mycotoxin production on the surface of dry-fermented meat products, which may significantly compromise their safety should the mould growth be uncontrolled.

moulds; contamination; dry-cured products; Slavonski Kulen

nije evidentirano