Different types of filamentous fungi periodically cause problems in
small-scale facilities for traditional dry fermented sausages, such as
Petrovsk? klob?sa from Vojvodina province (Serbia). Mould contamination can
be observed during processing, ripening, and storage. Sausages may become
spoiled due to visible mould colonies on the surface and off-flavours they
produce. The most important - if mycotoxin production occurs it might promote
a number of health disorders. Knowledge and control of filamentous fungi are,
therefore, essential to produce sausages that satisfy the criteria of
hygienic quality, sensorial characteristics, and food safety. The aim of this
study was to survey mycoflora of a small-scale facility producing traditional
dry fermented sausage - Petrovsk? klob?sa. The mould contamination of the air
in processing unit and ripening chambers was investigated, in order to
determine the important fungi in terms of spoilage of the products and
ability to produce mycotoxins. The mould contamination of air in processing
unit and ripening chambers examined was in range 0.22 - 1.89 log CFU/P.d.
Isolated moulds belong to 6 genera: Aspergillus (3 species), Cladosporium (1
species), Eurotium (2 species), Fusarium (1 species), Penicillium (12
species) and Scopulariopsis (1 species). The most abundant were species of
Penicillium genus, many of which are capable for mycotoxin production. The
level and diversity of fungal contamination of air varied between samples,
influenced by the general hygiene, the buildings, the airflow, the outdoor
environments, and the time of year. This knowledge is crucial for the
improvement of hygiene control systems in small-scale processing units.
Effect of Starter Culture Addition and Processing Method on Proteolysis and Texture Profile of Traditional Dry-Fermented Sausage Petrovská klobása
