Some experience on the investigation of mycological and mycotoxicological quality of ground meat for a dry sausage production
1994
Skrinjar, M. (Tehnoloski fakultet, Novi Sad (Yugoslavia)) | Boldocky, K.
Contamination of ground pork, ground beef, spices and additives (mixture of spices and salts, garlic, additive 1 and 2), i.e. raw materials for a dry sausage production, with moulds, aflatoxin B1, B2, G1 and G2, ochratoxin A and zearalenone was investigated. All samples were contaminated with moulds. Isolated moulds were classified into 12 genera (Aspergillus, Botrytis, Cladosporium, Emericella, Eurotium, Fusarium, Geotrichum. Gliocladium, Monocillium, Penicillium, Scopulariopsis, Trichothecium) and 17 species. Many of them are known as potential producers of various toxic metabolites. Mixture of spices and salts were contaminated with the largest number of different species (8) and ground pork and garlic with the least (2). Eurotium herbariorum was the most frequent species. Mycotoxins tested were not found in ground meat, spices and additives.
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