A study of surface moulds and mycotoxins in Croatian traditional dry-cured meat products

Zadravec, Manuela; Vahčić, Nada; Brnić, Dragan; Markov, Ksenija; Frece, Jadranka; Beck, Relja; Lešić, Tina; Pleadin, Jelka

doi:10.1016/j.ijfoodmicro.2019.108459

Cited by 42 publications

(50 citation statements)

References 40 publications

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“…Molds present on the surface of analyzed traditional dry-fermented sausages were isolated and identified using a traditional method of depiction of macroscopic and microscopic morphologic characteristics and corroborated using a molecular method described earlier by Zadravec et al [19]. Deoxyribonucleic acid (DNA) was extracted from about 100 µg of mold colonies using the DNeasy Plant Mini Kit (Qiagen, Hilden, Germany) according to manufacturer instructions.…”

Section: Isolation and Identification Of Superficial Mycobiotamentioning

confidence: 99%

“…The Penicillium species prefers to grow at aw< 0.80 and temperatures at which sausages are ripened, while the Aspergillus species prefers to grow at aw< 0.90 and is usually present in subtropical and tropical areas. The Mucor species prefers low temperatures and is often isolated from sausages ripened during winter [19].…”

Section: Superficial Mycobiotamentioning

confidence: 99%

“…Their determination in regional products is very important for producers as an indicator of sausage quality that can be recognized and associated with the region of origin sausage identity [18]. In Croatia, only two studies identifying surface molds overgrowing dry-cured meat products were performed [9,19].…”

Section: Introductionmentioning

confidence: 99%

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Characterization of Traditional Croatian Household-Produced Dry-Fermented Sausages

Lešić

Vahčić

Kos

et al. 2020

Foods

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Characterization of five types of traditional Croatian dry-fermented sausages produced by family farms was performed via identification of superficial mycobiota, physicochemical, sensory, instrumental color, fatty acids & fat quality indices. Detailed characterization of these sausages aimed to achieve standardization of their production and composition and to establish and/or improve their specification protocols. Traditional sausages varied significantly (p < 0.05) in all analyzed parameters except for the number of mold isolates. Sausages coming from eastern Croatia had a greater mold species diversity, with the highest number of isolated mycotoxigenic species in Slavonian domestic sausage. Sensory evaluation showed good acceptability of all sausages. According to health recommendations, Kulenova Seka showed the most representable values for most of fat quality indices. The results suggest the need for certain modifications in fat & fatty acid composition and, to a lesser extent, in salt content, however not at the expense of product safety, quality and acceptability.

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Section: Isolation and Identification Of Superficial Mycobiotamentioning

confidence: 99%

Section: Superficial Mycobiotamentioning

confidence: 99%

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Characterization of Traditional Croatian Household-Produced Dry-Fermented Sausages

Lešić

Vahčić

Kos

et al. 2020

Foods

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“…One of the main safety issues consists of the uncontrolled growth of toxigenic molds on the product surface, with the consequent hazard associated with the mycotoxin presence. The most frequent mycotoxin reported on dry-cured meat products is the ochratoxin A (OTA), but aflatoxins, citrinin, and cyclopiazonic acid have also been found in these foods [ 4 , 5 , 6 , 7 ]. Therefore, the dry-cured fermented sausage manufacturers need to implement preventive measures for reducing the presence of the previously mentioned mycotoxins.…”

Section: Introductionmentioning

confidence: 99%

Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages

Álvarez

Andrade

Garcı́a

et al. 2020

Foods

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Enterococcus faecium SE920, Debaryomyces hansenii FHSCC 253H, Penicillium chrysogenum CECT 20922, producer of the antifungal protein PgAFP, and this protein itself have previously been proposed to control toxigenic molds in dry-cured meat products. However, their effects on the usual microbial population, and the sensory characteristics of these foods, have not yet been evaluated. The aim of this study was to assess the viability of the inoculation of these protective cultures, and their impact on the quality of dry-cured fermented sausages. These microorganisms were co-inoculated with a native desirable population (Penicillium nalgiovense, P. chrysogenum, D. hansenii, and Staphylococcus vitulinus) in a dry-cured fermented sausage (salchichón)-based medium in the presence and absence of PgAFP. Macroscopically, the biocontrol candidates did not produce relevant changes in the growth of the native population, enabling their coexistence. However, PgAFP causes the alteration of the hyphae structure in desirable molds. Thus, PgAFP was discarded for use on the surface of raw dry-cured fermented sausages (salchichón) in the pilot plant. The used biocontrol agents did not negatively affect the physico-chemical parameters of the dry-cured fermented sausages (salchichón) after ripening, which showed the typical volatile profile and odor. Thus, the application of E. faecium SE920, D. hansenii FHSCC 253H, and P. chrysogenum CECT 20922 as protective cultures against toxigenic molds during the ripening of dry-cured fermented sausages does not modify their typical sensorial quality.

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“…Indeed, these molds prevent excessive drying of the surface, improve the texture, and limit excessive hardness of the flesh due to their proteolytic activities, and they also exert antioxidant effects, contribute to color production and improve the aroma and flavor [ 3 , 4 , 5 , 6 , 7 ]. The molds on the surface of dry-cured ham have been studied in great detail [ 3 , 4 , 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 ]. Penicillium spp., Aspergillus spp., and Eurotium spp.…”

Section: Introductionmentioning

confidence: 99%

Effect of a Debaryomyces hansenii and Lactobacillus buchneri Starter Culture on Aspergillus westerdijkiae Ochratoxin A Production and Growth during the Manufacture of Short Seasoned Dry-Cured Ham

2020

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Recently, specific dry-cured hams have started to be produced in San Daniele and Parma areas. The ingredients are similar to protected denomination of origin (PDO) produced in San Daniele or Parma areas, and include pork leg, coming from pigs bred in the Italian peninsula, salt and spices. However, these specific new products cannot be marked as a PDO, either San Daniele or Parma dry cured ham, because they are seasoned for 6 months, and the mark PDO is given only to products seasoned over 13 months. Consequently, these products are called short-seasoned dry-cured ham (SSDCH) and are not branded PDO. During their seasoning period, particularly from the first drying until the end of the seasoning period, many molds, including Eurotium spp. and Penicillium spp., can grow on the surface and work together with other molds and tissue enzymes to produce a unique aroma. Both of these strains typically predominate over other molds. However, molds producing ochratoxins, such as Aspergillus ochraceus and Penicillium nordicum, can simultaneously grow and produce ochratoxin A (OTA). Consequently, these dry-cured hams may represent a potential health risk for consumers. Recently, Aspergillus westerdijkiae has been isolated from SSDCHs, which could represent a potential problem for consumers. Therefore, the aim of this study was to inhibit A. westerdijkiae using Debaryomyces hansenii or Lactobacillus buchneri or a mix of both microorganisms. Six D. hansenii and six L. buchneri strains were tested in vitro for their ability to inhibit A. westerdijkiae. The strains D. hansenii (DIAL)1 and L. buchneri (Lb)4 demonstrated the highest inhibitory activity and were selected for in situ tests. The strains were inoculated or co-inoculated on fresh pork legs for SSDCH production with OTA-producing A. westerdijkiae prior to the first drying and seasoning. At the end of seasoning (six months), OTA was not detected in the SSDCH treated with both microorganisms and their combination. Because both strains did not adversely affect the SSDCH odor or flavor, the combination of these strains are proposed for use as starters to inhibit OTA-producing A. westerdijkiae.

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A study of surface moulds and mycotoxins in Croatian traditional dry-cured meat products

Cited by 42 publications

References 40 publications

Characterization of Traditional Croatian Household-Produced Dry-Fermented Sausages

Characterization of Traditional Croatian Household-Produced Dry-Fermented Sausages

Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages

Effect of a Debaryomyces hansenii and Lactobacillus buchneri Starter Culture on Aspergillus westerdijkiae Ochratoxin A Production and Growth during the Manufacture of Short Seasoned Dry-Cured Ham

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