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Food Additives & Contaminants: Part A Volume 34, 2017 - Issue 2
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Original Articles

Moulds and mycotoxins detected in the regional speciality fermented sausage ‘slavonski kulen’ during a 1-year production period

Jelka PleadinLaboratory for Analytical Chemistry, Croatian Veterinary Institute, Zagreb, CroatiaCorrespondence[email protected]
,
Manuela ZadravecLaboratory for Feed Microbiology, Croatian Veterinary Institute, Zagreb, Croatia
,
Dragan BrnićLaboratory for Serological Diagnostics of Viral Diseases, Croatian Veterinary Institute, Zagreb, Croatia
,
Irena PerkovićVeterinary Institute Vinkovci, Croatian Veterinary Institute, Vinkovci, Croatia
,
Mario ŠkrivankoVeterinary Institute Vinkovci, Croatian Veterinary Institute, Vinkovci, Croatia
&
Dragan KovačevićFaculty of Food Technology, University of Josip Juraj Strossmayer in Osijek, Osijek, Croatia
Pages 282-290 | Received 20 Aug 2016, Accepted 18 Nov 2016, Published online: 14 Dec 2016

Citations (12)

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Jiali Ji, Shiv Shankar, Fiona Royon, Stéphane Salmieri & Monique Lacroix. (2023) Essential oils as natural antimicrobials applied in meat and meat products—a review. Critical Reviews in Food Science and Nutrition 63:8, pages 993-1009.
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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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Articles from other publishers (10)

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, Vinko Krstanović & Kristina Habschied. (2022) A Review on Antifungal Green Preservatives: An Aspect of Food Industry. Current Research in Nutrition and Food Science Journal 10:3, pages 830-839.
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Danijela Samac, Đuro Senčić, Zvonko Antunović, Josip Novoselec, Ivana Prakatur, Zvonimir Steiner, Željka Klir Šalavardić, Mario Ronta & Đurđica Kovačić. (2022) Modifying the Quality of Pig Carcasses, Meat, and Dry Fermented Sausage from Black Slavonian Pigs by Selecting the Final Body Weight and Nutrition. Foods 11:9, pages 1313.
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Mikela Vlachou, Andreana Pexara, Nikolaos Solomakos & Alexander Govaris. (2022) Ochratoxin A in Slaughtered Pigs and Pork Products. Toxins 14:2, pages 67.
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Tina Lešić, Nada Vahčić, Ivica Kos, Manuela Zadravec, Dragan Milićević, Irena Perković, Eddy Listeš & Jelka Pleadin. (2021) The Influence of Surface Mycobiota on Sensory Properties of “Istarski pršut” and “Dalmatinski pršut”. Processes 9:12, pages 2287.
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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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Tina Lešić, Manuela Zadravec, Nevijo Zdolec, Ana Vulić, Irena Perković, Mario Škrivanko, Nina Kudumija, Željko Jakopović & Jelka Pleadin. (2021) Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage Kulen. Toxins 13:11, pages 798.
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Tina Lešić, Nada Vahčić, Ivica Kos, Manuela Zadravec, Blanka Sinčić Pulić, Tanja Bogdanović, Sandra Petričević, Eddy Listeš, Mario Škrivanko & Jelka Pleadin. (2020) Characterization of Traditional Croatian Household-Produced Dry-Fermented Sausages. Foods 9:8, pages 990.
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Micaela Álvarez, Alicia Rodríguez, Belén Peromingo, Félix Núñez & Mar Rodríguez. (2019) Enterococcus faecium: a promising protective culture to control growth of ochratoxigenic moulds and mycotoxin production in dry-fermented sausages. Mycotoxin Research 36:2, pages 137-145.
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Mohamed Amine Gacem, Aminata Ould El Hadj-Khelil, Badreddine Boudjemaa & Hiba Gacem. 2020. Sustainable Agriculture Reviews 40. Sustainable Agriculture Reviews 40 1 42 .

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