Petrovsk? klob?sa is traditionally produced dry fermented sausage from the
area of Backi Petrovac (Vojvodina Province, Serbia) that has been protected
with designation of origin (PDO) according to Serbian legislation.
Contamination of this kind of sausage casings by different mould species
often occur during the production process, mainly during the ripening and
storage. The aim of this study was to isolate and identify moulds that
contaminate ingredients used for Petrovsk? klob?sa production and its casings
during different phases of ripening and storage. Sampling was done during the
production process and after 2, 6, 9, 11, 14, 34, 65, 90, 120, 217 and 270
days. Total mould counts in components ranged from 1.60 (mechanically mixed
filling) to 4.14 (red hot paprika powder) log10 CFU/g, while the number of
moulds isolated from sausage casing surfaces ranged from 0.01 (C3 sausage,
217th day) to 1.60 (C1 sausage, 270th day) log10 CFU/cm2. After total mould
counts were determined, isolates were identified and classified in five
genera for components (Penicillium - 7 species; Fusarium - 2 species;
Aspergillus - 1 species; Alternaria - 1 species; Verticilium - 1 species) and
3 genera for casings surfaces (Penicllium - 3 species; Aspergillus - 1
species; Eurotium - 1 species). It was appointed that 83.33% of isolated
species are potential producers of toxic metabolites. The analyses of
ingredients and sausages on the presence of ochratoxin A, following the ELISA
method, gave the negative results.
Mycopopulations and ochratoxin A: Potential contaminants of Petrovská klobása
