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

Abstract

The aim of this article is to investigate the impact of casing damaging on the formation of aflatoxin B₁ (AFB₁) during the ripening of dry-fermented meat sausages. The level of AFB₁ contamination was determined in 24 samples using the ELISA immunoassay throughout a six-month production period. While with intact casing samples no contamination was observed throughout the whole production process, in damaged casing samples AFB₁ was detected in the ripening end-stages in the range of 1.62–4.49 μg/kg. The results showed that casing damaging occurring during long-term ripening of dry-fermented sausages can cause AFB₁ contamination, possibly arising on the grounds of diffusion of this mycotoxin from the product surface to its interior.

Keywords:

• aflatoxin B₁
• dry-fermented sausages
• damaged casings
• ripening
• ELISA