The occurrence of moulds in fermented raw meat products

Abstract

MIŽÁKOVÁ A., PIPOVÁ M., TUREK P. (2002): The occurrence of moulds in fermented raw meat products. Czech J. Food Sci., 20: 89-94.The consumption of food contaminated with moulds (microscopic filamentous fungi) and their toxic metabolites results in the development of food-borne mycotoxicosis. The spores of moulds are ubiquitously spread in the environment and can be detected everywhere. In this study, the presence of various moulds was determined in pork and beef used as a raw material, in salami emulsions, as well as in five kinds of fermented raw meat products. Penicillium sp., Acremonium sp., Mucor sp., Cladosporium sp., and Aspergillus sp. were the most frequently isolated genera of moulds. Flavourings added to meat during the production of fermented raw meat products were heavily contaminated with moulds. The widest spectrum and the highest counts of microscopic filamentous fungi were observed in the following spices: milled black pepper, nutmeg, garlic powder and crushed caraway. The level of contamination depended upon the season, being higher in the summer months.

Occurrence and potential transfer of mycotoxins in gilthead sea bream and Atlantic salmon by use of novel alternative feed ingredients

“…However, other fumonisin producing fungi such as A. niger (Mogensen et al, 2009) has been isolated from warm air-dried meat products (Mizáková et al, 2002;Sorensen et al, 2010). The most common fumonisin produced by A. niger is FB2 at high amounts of carbohydrate or NaCl (Frisvad et al, 2007), although additional FB4 can be produced in agar cultures (Noonim et al, 2009) and other fumonisins forms (FB1-4) are found on A. niger contaminated dried raisins (Varga et al, 2010).…”

“…Mycotoxins are produced by fungi that pre-harvest infect agricultural crops (field mycotoxins) or post-harvest agricultural commodities stored under certain temperature and humidity conditions (storage mycotoxins) (Magan et al, 2010;Bryden, 2012). Meat products can also be contaminated with mycotoxins (Mizáková et al, 2002;Sorensen et al, 2010;Ostry et al, 2013), and animal by-products could hence be a potential source for these mycotoxins in animal feeds (Caruso et al, 2013). The mycotoxin aflatoxin B1 (AFB1) is under EU feed regulation (EU, 2002), while guidance values have been set for animal feed ingredients and animal feed for several mycotoxins, including deoxynivalenol (DON), zearalenone (ZEN), ochratoxin A (OTA), and fumonisin B1 + B2 (FB1 + FB2) (EC, 2006).…”

Detection of airborne psychrotrophic bacteria and fungi in food storage refrigerators

“…Acremonium was also commonly found in meat storage refrigerators (40.0%). Airborne Cladosporium and Acremonium have been isolated from meat processing areas (33,43), indoors (9), and other food processing areas (23).…”

Study on chemical, bioactive and food preserving properties ofLaetiporus sulphureus(Bull.: Fr.) Murr.

“…Mycotoxins are known for their unfavorable effects: carcinogenesis, mutagenicity and high thermostability. 41 A. avus is among the most common meat product pathogens, particularly in those which have ripened for a length of time.…”

“…Moreover, it should be noted that the presence of mould alone does not mean the presence of mycotoxins. According to Mižáková et al, 41 several conditions have to be satised for moulds to produce mycotoxins, such as the presence of oxygen, temperatures between 4 C and 40 C, pH values between 2.5 and 8, minimum water activity of 0.80 and a maximum salt concentration of 14%. Spores of moulds are everywhere around us, and they enable the moulds to survive extreme conditions and wait for the favorable conditions to fully develop.…”