Preliminary communication

https://doi.org/10.31727/m.19.6.4

Establishing the presence of Aspergillus flavus and Aspergillus parasiticus fungi in dry beef meat

Ahmed Smajlović orcid.org/0000-0003-3740-954X ; Katedra za farmakologiju i toksikologiju, Veterinarski fakultet Univerziteta u Sarajevu
Zinka Maksimović ; Katedra za mikrobiologiju, Veterinarski fakultet Univerziteta u Sarajevu
Maid Rifatbegović orcid.org/0000-0001-8948-618X ; Katedra za mikrobiologiju, Veterinarski fakultet Univerziteta u Sarajevu
Muhamed Smajlović orcid.org/0000-0003-3455-1647 ; Zavod za higijenu i tehnologiju živežnih namirnica animalnog porijekla, Veterinarski fakultet Univerziteta u Sarajevu
Enida Članjak orcid.org/0000-0002-0928-800X ; Zavod za higijenu i tehnologiju živežnih namirnica animalnog porijekla, Veterinarski fakultet Univerziteta u Sarajevu
Indira Mujezinović orcid.org/0000-0003-3082-8821 ; Katedra za farmakologiju i toksikologiju, Veterinarski fakultet Univerziteta u Sarajevu

Abstract

139 samples of dry beef meat were taken for the research purposes from the individual and industrial manufacturer of charcuterie. Regarding craft manufacturers from the Sarajevo market, the total of 110 samples of dry beef meat was sampled in bulk and vacuum packaging. Also, the total of 29 samples of dry beef meat was examined from the industrial manufacturers, both in bulk and vacuum packaging. The aim of the research was to isolate potentially present Aspergillus flavus and Aspergillus parasiticus fungi and determine their presence in the mentioned charcuterie.

Keywords

Aspergillus; flavus; parasiticus; dry beef meat

Hrčak ID:

191047

URI

https://hrcak.srce.hr/191047

Publication date:

12.12.2017.

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