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Journal of Immunoassay and Immunochemistry Volume 36, 2015 - Issue 6
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Original Articles

Impact of Casing Damaging on Aflatoxin B1 Concentration During the Ripening of Dry-Fermented Meat Sausages

Jelka PleadinCroatian Veterinary Institute, Laboratory for Analytical Chemistry, Zagreb, CroatiaCorrespondence[email protected]
,
Dragan KovačevićFaculty of Food Technology, University of Josip Juraj Strossmayer in Osijek, Osijek, Croatia
&
Irena PerkovićCroatian Veterinary Institute, Veterinary Institute Vinkovci, Vinkovci, Croatia
Pages 655-666 | Published online: 30 Apr 2015

Citations (13)

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Read on this site (2)

Nina Kudumija, Ana Vulić, Tina Lešić, Nada Vahčić & Jelka Pleadin. (2020) Aflatoxins and ochratoxin A in dry-fermented sausages in Croatia, by LC-MS/MS. Food Additives & Contaminants: Part B 13:4, pages 225-232.
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Jelka Pleadin, Manuela Zadravec, Dragan Brnić, Irena Perković, Mario Škrivanko & Dragan Kovačević. (2017) Moulds and mycotoxins detected in the regional speciality fermented sausage ‘slavonski kulen’ during a 1-year production period. Food Additives & Contaminants: Part A 34:2, pages 282-290.
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Articles from other publishers (11)

Shahida Anusha Siddiqui, Zeki Erol, Jerina Rugji, Fulya Taşçı, Hatice Ahu Kahraman, Valeria Toppi, Laura Musa, Giacomo Di Giacinto, Nur Alim Bahmid, Mohammad Mehdizadeh & Roberto Castro-Muñoz. (2023) An overview of fermentation in the food industry - looking back from a new perspective. Bioresources and Bioprocessing 10:1.
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Krešimir Mastanjević, Dragan Kovačević, Ksenija Nešić, Vinko Krstanović & Kristina Habschied. (2023) Traditional Meat Products—A Mycotoxicological Review. Life 13:11, pages 2211.
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Roua Gabriela Popescu, Andreea Luminița Rădulescu, Sergiu Emil Georgescu & Anca Dinischiotu. (2022) Aflatoxins in Feed: Types, Metabolism, Health Consequences in Swine and Mitigation Strategies. Toxins 14:12, pages 853.
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Eva Cebrián, Félix Núñez, Micaela Álvarez, Elia Roncero & Mar Rodríguez. (2022) Biocontrol of ochratoxigenic Penicillium nordicum in dry-cured fermented sausages by Debaryomyces hansenii and Staphylococcus xylosus. International Journal of Food Microbiology 375, pages 109744.
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Jelka Pleadin, Tina Lešić, Dragan Milićević, Ksenija Markov, Bojan Šarkanj, Nada Vahčić, Ivana Kmetič & Manuela Zadravec. (2021) Pathways of Mycotoxin Occurrence in Meat Products: A Review. Processes 9:12, pages 2122.
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Liliana J. G. Silva, André M. P. T. Pereira, Angelina Pena & Celeste M. Lino. (2020) Citrinin in Foods and Supplements: A Review of Occurrence and Analytical Methodologies. Foods 10:1, pages 14.
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Belén Peromingo, Daniel Caballero, Alicia Rodríguez, Andrés Caro & Mar Rodríguez. (2020) Application of data mining techniques to predict the production of aflatoxin B1 in dry-cured ham. Food Control 108, pages 106884.
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Giancarlo Perrone, Alicia Rodriguez, Donato Magistà & Naresh Magan. (2019) Insights into existing and future fungal and mycotoxin contamination of cured meats. Current Opinion in Food Science 29, pages 20-27.
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Halil doruk Kaynarca, Canan Hecer & Beyza Ulusoy. (2019) Et ve Et Ürünlerinde Mikotoksin Tehlikesi. Atatürk Üniversitesi Veteriner Bilimleri Dergisi 14:1, pages 90-97.
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Belén Peromingo, Mar Rodríguez, Josué Delgado, María J. Andrade & Alicia Rodríguez. (2017) Gene expression as a good indicator of aflatoxin contamination in dry-cured ham. Food Microbiology 67, pages 31-40.
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Belén Peromingo, Alicia Rodríguez, Victoria Bernáldez, Josué Delgado & Mar Rodríguez. (2016) Effect of temperature and water activity on growth and aflatoxin production by Aspergillus flavus and Aspergillus parasiticus on cured meat model systems. Meat Science 122, pages 76-83.
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