Naslov
The influence of the ripening period and different storage conditions on mycotoxin contamination of dry-fermented sausages

Autori
Pleadin, Jelka ; Kovačević, Dragan ; Zadravec, Manuela ; Perković, Irena ; Mitak, Mario

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

Izvornik
Book of Proceedings of the 18th World Congress of Food Science and Technology IUFoST 2016 / - Dublin : Institute of Food Science and Technology of Ireland, 2016, 345-345

Skup
18th World Congress of Food Science and Technology IUFoST 2016

Mjesto i datum
Dublin, Irska, 21.08.2016. - 25.08.2016

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
mycotoxins; dry-fermented sausages; ripening period; storage conditions

Sažetak
Dry-fermented meat products may be contaminated with mycotoxins as a result of indirect transmission from domestic animals exposed to naturally contaminated diet or direct contamination of the product coming from spice mixtures used with their production and moulds gradually overgrowing the product during ripening and storage. The aim of this study was to investigate into the presence of highly toxic mycotoxins ochratoxin A (OTA) and aflatoxin B1 (AFB1) in the Croatian autochthonous fermented sausage “Slavonski Kulen” during 12 months of its production and storage under different household conditions. Final products (n=15) were sampled on the production day 0 and after 3, 6, 9 and 12 months of production/storage, and analysed for mycotoxin concentrations using a validated enzyme-linked immunosorbent assay (ELISA). In samples not monitored for mould overgrowth, maximal mean AFB1 and OTA concentrations of 8.82 µg/kg and 13.45 µg/kg were determined at month 12, respectively, while in regularly washed and brushed samples no such contamination was seen. Significantly higher (p < 0.05) levels of both mycotoxins were determined in the outer as compared to the inner layer of the product, proving that mycotoxin contamination arises as the consequence of mould overgrowth. The results suggest the need for fermented sausages' casing preservation and continuous removal of moulds from the product surfaces, all of that to the end of minimizing the risk of mycotoxin contamination of the final product.

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina, Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA