Naslov
Influence of surface moulds on the concentration of ochratoxin A in “Slavonski Kulen” during the ripening period

Autori
Kovačević, Dragan ; Pleadin, Jelka ; Mastanjević, Krešimir ; Sokolić-Mihalak, Darja

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

Izvornik
Book of Abstracts of the 7th Central European Congress on Food (CEFOOD) / Kakurinov, V. - Skopje, 2014, 121-121

Skup
Central European Congress on Food (7 ; 2014)

Mjesto i datum
Ohrid, Sjeverna Makedonija, 21.05.2014. - 24.05.2014

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Ochratoxin A (OTA); Surface mould contamination; Fermented sausage “Slavonski Kulen”

Sažetak
Ochratoxin A (OTA) is a mycotoxin that represents a secondary metabolite of moulds of Aspergillus and Penicillium genera. In traditional Croatian fermented sausage “Slavonski Kulen”, OTA may be present due to natural contamination of animal feed and consequently pork meat used as a raw material or be produced by certain moulds of Aspergillus and Penicillium genera, which may spontaneously grow on the surface of “Slavonski Kulen” during its long ripening. The mould growth is additionally facilitated by high humidity and temperature fluctuations witnessed during traditional production in rural households. In this study, the influence of surface contamination with Aspergillus spp and Penicillium spp on 22 samples of “Slavonski Kulen” (isolated and identified using classical microbiological methods) was investigated during a three-month ripening period (T = 15 - 17 °C , Rh = 75 - 80% v = 0.05 - 0.1 m s-1). The point of interest was the diffusion and concentration of OTA in different layers of “Slavonski Kulen” (at 0, 2, 4 cm and the centre). The concentration of OTA and physico-chemical properties of the study samples (both raw materials used for the preparation of “Slavonski Kulen” and samples of the final product) were determined using ELISA, HPLC-FD method and standard analytical methods every 30 days during the three-month ripening period. OTA concentrations found in raw materials (meat, back fat, additives and spices) were below the limit of detection of the analytical method applied (<0.3 mg kg-1). Spontaneous mould surface contamination seen during the three-month ripening period did not statistically significant affect (P > 0.05) OTA concentrations in any of the layers specified above. The results suggest that OTA contamination of “Slavonski Kulen” should primarily be attributed to raw materials or pork contaminated through animal feed.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA