Plesni kao kontaminanti povrsine sirovih kobasica i mogucnost nastanka njihovih toksina.
1990
Horvat Skenderovic T. | Skrinjar M.
The contamination of raw materials (ground pork meat, ground beef meat, mixture of spices, garlic, additive 1 and 2) used for dry sausage production, as well as the sausage during the production process (filled sausage, smoked sausage, sausage - 10th and 20th day of ripening and sausage -5th, 10th and 15th day of storage) with moulds, aflatoxin B1, B2, G1 and G2 zearalenone and ochratoxin A, was examined. About 67% of raw materials and more than 60% of the sausages were found to be contaminated with moulds. Moulds isolated from raw materials and from sausages surface belonged to the following genera: Alternaria, Aspergillus, Cladosporium, Fusarium, Mucor, Penicillium, Rhizopus and Verticillium. Some of the isolated mould species are known as producers of toxic metabolites. The most frequent species was P verrucosum var. cyclopium. None of samples tested were contaminated neither with aflatoxins nor with zearalenone. But, ochratoxin A was found in three samples of dry sausage during the storage. The concentration of ochratoxin was 4.0 microgram/kg.
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