Occurrence of toxigenic moulds, ochratoxin A and aflatoxins in some semi-dry sausages packed in cardboarded boxes
1998
Skrinjar, M. (Tehnoloski fakultet, Novi Sad (Yugoslavia)) | Milasinovic, M. | Dosen-Bogicevic, V. | Dimic, G. | Maricic, D.
Possibility of occurrence of moulds on some semi-dry sausage's surface (barbeque sausage, Serbian sausage, bullock sausage, Novi Sad's sausage, and mortadella) during storage in cardboarded boxes was investigated with special interest in toxigenic moulds. The samples were also analyzed on presence of ochratoxin A, aflatoxins B1 and G1. The sausages were stored at temperature of +4 deg C, for 16 days in laboratory conditions. The moulds were observed on sausage's wraping surface as whitish, light grey-blue, grey-green, even black spots after 16 days of storage. Total viable count of moulds ranged from 4.3 to 6.6 per square cm of sausage's wraping surface. Isolated moulds were classified into 6 genera (Alternaria, Aspergillus, Mucor, Paecilomyces, Penicillium, Rhizopus) and 14 species. A dominant part in mycopopulations of semi-dry sausages was represented by genus Penicillium with the most frequent species Penicillium aurantiogriseum and Penicillium chrysogenum. Both species are known as producers of various toxic metabolites. Ochratoxin A was found (in traces) in one sample of bullock's sausage, while aflatoxins were not established in any of tested semi-dry sausage's samples.
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