Naslov
Detection of ochratoxigenic moulds in traditional Croatian sausages

Autori
Lešić, Tina ; Zadravec, Manuela ; Brnić, Dragan ; Jakopović, Željko ; Kiš, Maja ; Pleadin, Jelka

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts of the 12th International Scientific and Professional Conference WITH FOOD TO HEALTH / Babić, J. ; Šubarić, D. ; Jašić, M. - Osijek, 2019, 100-100

ISBN
978-953-7005-66-5

Skup
12. međunarodni znanstveno-stručni skup: hranom do zdravlja = 12th International Scientific and Professional Conference: With food to health

Mjesto i datum
Osijek, Hrvatska; Tuzla, Bosna i Hercegovina, 24.10.2019. - 25.10.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Domaća recenzija

Ključne riječi
Traditional meat products ; Mould identification ; Mycotoxins ; Ochratoxin A ; Biosynthetic genes

Sažetak
During ripening of traditional meat products, their surface can be overgrown by moulds, mainly of the Penicillium, Aspergillus and Eurotium genera, some of which may have beneficial effects on product quality, but also cause mycotoxin contamination. This study was performed on dry-fermented Kulenova Seka (n=10) and Slavonian domestic sausage (n=10) produced in households seated in Slavonia and Baranja. Surface moulds were isolated and identified using traditional mycological and molecular (polymerase chain reaction, PCR) methods. From the surface of these sausages, a total of 41 isolates (8 Penicillium and 3 Aspergillus species) were recovered, among which A. niger, known as an ochratoxin A (OTA) – producing fungus, recovered from a sample of Slavonian domestic sausage. DNA isolation and detection of OTA biosynthetic genes by PCR method were performed in OTA-positive sausages (n=5), previously analysed by liquid chromatography with tandem mass spectrometry (LC-MS/MS) and resulted with OTA concentrations of up to 0.48 μg/kg. OTA non-ribosomal peptide synthetase gene was detected in two samples of Slavonian domestic sausage. OTA contamination of samples in which mould genes were not identified can be explained by the carryover from contaminated feed or the use of contaminated spices, such as red pepper.

Izvorni jezik
Engleski

Znanstvena područja
Javno zdravstvo i zdravstvena zaštita, Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA