Original scientific paper

https://doi.org/10.46419/vs.53.3.10

Influence of locality on Slavonian sausage safety and quality

Irena Perković orcid.org/0000-0001-9790-8725 ; Croatian Veterinary Institute – Vinkovci Veterinary Branch, Croatia
Dragan Kovačević ; Faculty of Food Science and Technology, J. J. Strossmayer University, Osijek, Croatia
Manuela Zadravec orcid.org/0000-0003-4382-4424 ; Croatian Veterinary Institute, Zagreb, Croatia
Tina Lešić orcid.org/0000-0001-6773-9473 ; Croatian Veterinary Institute, Zagreb, Croatia
Jelka Pleadin orcid.org/0000-0002-0768-0462 ; Croatian Veterinary Institute, Zagreb, Croatia
Mario Škrivanko orcid.org/0000-0002-6638-0507 ; Croatian Veterinary Institute – Vinkovci Veterinary Branch, Croatia

Abstract

Slavonian sausage is a cured sausage produced on rural holdings using traditional technology, in which moulds are permitted to develop on the product surface during the maturation period. The purpose of this study was to identify the surface moulds and determine their influence on product quality and safety, including the occurrence of the mycotoxins ochratoxin A (OTA) and aflatoxin B1 (AFB1), from six production facilities in the Slavonia region. A total of 18 samples of Slavonian sausage were prepared and analysed at the end of the production process, i.e., after three months. A total of eight species of mould were identified, and the dominant genus was Penicillium (88.89%) with six species, one species from the genus Aspergillus (8.33%) and one species from the genus Mucor (2.78%). Possible causative agents of OTA and AFB1 were identified, Penicillium verrucosum and Aspergillus flavus, though only the presence of OTA was confirmed in a concentration of 5.10 μg/kg.

Keywords

moulds; mycotoxins; Slavonian sausage; PCR

Hrčak ID:

263564

URI

https://hrcak.srce.hr/263564

Publication date:

31.10.2021.

Article data in other languages: croatian

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