Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage

Overview

Journal Toxins (Basel)

Publisher MDPI

Specialty Toxicology

Date 2021 Nov 25

PMID 34822582

Citations 7

Authors

Tina Lesic

Manuela Zadravec

Nevijo Zdolec

Ana Vulic

Irena Perkovic

Mario Skrivanko

Nina Kudumija

Zeljko Jakopovic

Jelka Pleadin

Affiliations

Soon will be listed here.

Abstract

The aim of this study was to identify and compare surface mycobiota of traditional and industrial Croatian dry-fermented sausage , especially toxicogenic species, and to detect contamination with mycotoxins recognized as the most important for meat products. Identification of mould species was performed by sequence analysis of beta- tubulin and calmodulin gene, while the determination of mycotoxins aflatoxin B (AFB), ochratoxin A (OTA), and cyclopiazonic acid (CPA) was carried out using the LC-MS/MS (liquid chromatography-tandem mass spectrometry) method. The results showed a significantly higher number of mould isolates and greater species (including of those mycotoxigenic) diversity in traditional samples in comparison with the industrial ones. , as a potential CPA-producer, was the most represented in traditional (19.0%), followed by (16.6%), which was the most represented in industrial samples (23.8%). The results also showed that 69% of the traditional sausage samples were contaminated with either CPA or OTA in concentrations of up to 13.35 µg/kg and 6.95 µg/kg, respectively, while in the industrial samples only OTA was detected (in a single sample in the concentration of 0.42 µg/kg). Mycotoxin AFB and its producers were not detected in any of the analysed samples (<LOD).

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