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Croatian Veterinary Journal, Vol. 57 No. 3, 2026.

Izvorni znanstveni članak

https://doi.org/10.46419/cvj.57.3.3

Evaluation of microbiological safety and mycotoxin contamination of household produced meat products originating from Croatian indigenous pig breeds

Vesna Jaki Tkalec orcid id orcid.org/0000-0001-5944-7227 ; Laboratory for Microbiology and Analytical Chemistry, Veterinary Department Križevci, Croatian Veterinary Institute, 48260 Križevci, Croatia
Manuela Zadravec orcid id orcid.org/0000-0003-4382-4424 ; Laboratory for Feed Microbiology, Department of Veterinary Public Health, Croatian Veterinary Institute, 10000 Zagreb, Croatia
Ana Vulić orcid id orcid.org/0000-0002-9379-7236 ; Laboratory for Analytical Chemistry, Department of Veterinary Public Health, Croatian Veterinary Institute, 10000 Zagreb, Croatia
Željko Cvetnić ; Croatian Academy of Science and Art, 10000 Zagreb, Croatia
Ivica Kos orcid id orcid.org/0000-0002-2126-2566 ; Croatian Academy of Science and Art, 10000 Zagreb, Croatia
Ivan Vnučec orcid id orcid.org/0000-0002-5190-3045 ; Department of Animal Science, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia
Nada Vahčić ; Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
Tina Lešić orcid id orcid.org/0000-0001-6773-9473 ; Laboratory for Analytical Chemistry, Department of Veterinary Public Health, Croatian Veterinary Institute, 10000 Zagreb, Croatia
Jelka Pleadin orcid id orcid.org/0000-0002-0768-0462 ; Laboratory for Analytical Chemistry, Department of Veterinary Public Health, Croatian Veterinary Institute, 10000 Zagreb, Croatia

Puni tekst: engleski pdf 351 Kb

str. 211-221

preuzimanja: 160

citiraj

Sažetak

This study aimed to assess the microbiological safety and mycotoxin contamination of traditional meat products made from Croatian indigenous pig breeds, produced in family households under uncontrolled conditions. Different factors, including natural, seasonal, and uncontrolled production conditions, pose challenges in maintaining consistent product microbiological and mycotoxin contamination. No bacteria from the genera Salmonella or Clostridium, or the species Staphylococcus aureus, were detected in any of the investigated samples. However, Listeria monocytogenes was found in a cured sausage sample from Black Slavonian pigs, rendering it unsafe for consumption. Additionally, Listeria innocua was identified in a dried sausage sample from Turopolje pigs. Yeast and mould contamination levels ranged as follows: cured sausages: 10² – 1.4 × 10⁴ cfu/g; whole ham: 1.4 × 10² – 2.7 × 10⁴ cfu/g; bacon: 2.6 × 10² – 3.5 × 10³ cfu/g. The dominant mould genus colonising the dry meat products was Penicillium (30 isolates), followed by Aspergillus (20 isolates), with Cladosporium and Mucor species present in lower numbers. The most frequently isolated Penicillium species were P. brevicompactum, P. commune, and P. solitum (85.7%), while the most common Aspergillus species were A. proliferans and A. tubingensis (57.1%). Regarding product type, bacon and ham met the respective safety standards, but sausages were contaminated with L. monocytogenes and L. innocua, making them unsafe for consumption. All products were safe in terms of mycotoxin contamination.

Ključne riječi

traditional meat products; safety; indigenous pig breeds; bacteria; moulds; physicochemical properties

Hrčak ID:

345266

URI

https://hrcak.srce.hr/345266

Datum izdavanja:

15.5.2026.

Posjeta: 483 *