Mycopopulations and ochratoxin A – potential contaminants of Petrovská klobása
2011
Škrinjar, M.M., Faculty of Technology, Novi Sad (Serbia) | Nemet, N.T., Faculty of Technology, Novi Sad (Serbia) | Petrović, Lj.S., Faculty of Technology, Novi Sad (Serbia) | Vesković-Moračanin, S.M., Institute of Meat Hygiene and Technology, Belgrade (Serbia) | Čabarkapa, I.S., Institute for Food Technology, Novi Sad (Serbia) | Šošo, V.M., Faculty of Technology, Novi Sad (Serbia)
Petrovská klobása is traditionally produced dry fermented sausage from the area of Bački Petrovac (Vojvodina Province, Serbia) that has been protected with designation of origin (PDO) according to Serbian legislation. Contamination of this kind of sausage casings by different mould species often occur during the production process, mainly during the ripening and storage. The aim of this study was to isolate and identify moulds that contaminate ingredients used for Petrovská klobása production and its casings during different phases of ripening and storage. Sampling was done during the production process and after 2, 6, 9, 11, 14, 34, 65, 90, 120, 217 and 270 days. Total mould counts in components ranged from 1.60 (mechanically mixed filling) to 4.14 (red hot paprika powder) log10 CFU/g, while the number of moulds isolated from sausage casing surfaces ranged from 0.01 (C3 sausage, 217th day) to 1.60 (C1 sausage, 270th day) log10 CFU/square cm. After total mould counts were determined, isolates were identified and classified in five genera for components (Penicillium – 7 species; Fusarium – 2 species; Aspergillus – 1 species; Alternaria – 1 species; Verticilium – 1 species) and 3 genera for casings surfaces (Penicillium – 3 species; Aspergillus – 1 species; Eurotium – 1 species). It was appointed that 83.33% of isolated species are potential producers of toxic metabolites. The analyses of ingredients and sausages on the presence of ochratoxin A, following the ELISA method, gave the negative results.
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