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

References

• Alonso VA, Pereyra CM, Keller LAM, Dalcero AM, Rosa CAR, Chiacchiera SM, Cavaglieri LR. 2013. Fungi and mycotoxins in silage: an overview. J Appl Microbiol. 115:637–643.
   PubMed Web of Science ®Google Scholar
• Asefa DT, Gjerde RO, Sidhu MS, Langsrud S, Kure CF, Nesbakken T, Skaar I. 2009. Moulds contaminants on Norwegian dry-cured meat products. Int J Food Microbiol. 128:435–439.
   PubMed Web of Science ®Google Scholar
• Asefa DT, Kure CF, Gjerde RO, Langsrud S, Omer MK, Nesbakken T, Skaar I. 2011. A HACCP plan for mycotoxigenic hazards associated with dry-cured meat production processes. Food Cont. 22:831–837.
   Web of Science ®Google Scholar
• Asefa DT, Kure CF, Gjerde RO, Omer MK, Langsrud S, Nesbakken T, Skaar I. 2010. Fungal growth pattern, sources and factors of mould contamination in dry-cured meat production process. Int J Food Microbiol. 140:131–135.
   PubMed Web of Science ®Google Scholar
• Babić I, Markov K, Kovačević D, Trontel A, Slavica A, Đugum J, Čvek D, Svetec IK, Posavec S, Frece J. 2011. Identification and characterization of potential autochthonous starter cultures from a Croatian ‘brand’ product ‘Slavonski kulen’. Meat Sci. 88:517–524.
   PubMed Web of Science ®Google Scholar
• Battilani P, Formenti S, Toscani T, Virgili R. 2010. Influence of abiotic parameters on ochratoxin A production by a Penicillium nordicum strain in dry-cured meat model systems. Food Cont. 21:1739–1744.
   Web of Science ®Google Scholar
• Battilani P, Pietri A, Giorni P, Formenti S, Bertuzzi T, Toscani T, Virgili R, Kozakiewicz Z. 2007. Penicillium populations in dry-cured ham manufacturing plants. J Food Protect. 70:975–980.
   PubMed Web of Science ®Google Scholar
• Bennett JW, Klich M. 2003. Mycotoxins. Clin Microbiol Rev. 16:497–516.
   PubMed Web of Science ®Google Scholar
• Bullerman LB, Hartman PA, Hayres JC. 1969. Aflatoxin production in meats: II. Aged dry salamis and aged country cured hams. Appl Microbiol. 18:718–:722.
   Google Scholar
• Cary JW, Ehrlich KC, Beltz SB, Harris-Coward P, Klich MA. 2009. Characterization of the Aspergillus ochraceoroseus aflatoxin/sterigmatocystin biosynthetic gene cluster. Mycologia. 101:352–362.
   PubMed Web of Science ®Google Scholar
• Chiavaro E, Lepiani A, Colla F, Bettoni P, Pari E, Spotti E. 2002. Ochratoxin A determination in ham by immunoaffinity clean-up and a quick fluorometric method. Food Addit Contam. 19:575–581.
   PubMed Web of Science ®Google Scholar
• Cleveland TE, Lax AR, Lee LS, Bhatnagar D. 1987. Appearance of enzyme activities catalyzing conversion of sterigmatocystin to aflatoxin B1 in late-growth-phase Aspergillus Parasiticus cultures. Appl Environ Microbiol. 53:1711–1713.
   PubMed Web of Science ®Google Scholar
• Comi G, Orlic S, Redzepovic S, Ursoa R, Iacumin L. 2004. Moulds isolated from Istrian dried ham at the pre-ripening and ripening level. Int J Food Microbiol. 96:29–34.
   PubMed Web of Science ®Google Scholar
• Creppy EE. 1999. Human ochratoxicosis. J Toxicol Toxin Rev. 18:277–293.
   Web of Science ®Google Scholar
• Dall’Asta C, Galaverna G, Bertuzzi T, Moseriti A, Pietri A, Dossena A, Marchelli R. 2010. Occurrence of ochratoxin A in raw ham muscle, salami and dry-cured ham from pigs fed with contaminated diet. Food Chem. 120:978–983.
   Web of Science ®Google Scholar
• Domijan A-M, Pleadin J, Mihaljević B, Vahčić N, Frece J, Markov K. 2015. Reduction of ochratoxin A in dry-cured meat products using gamma-irradiation. Food Addit Contam. 32:1185–1191.
   PubMed Web of Science ®Google Scholar
• Frisvad JC, Samson RA. 2004. Polyphasic taxonomy of Penicillium subgenus Penicillium. A guide to identification of food and airborne terverticillate Penicillia and their mycotoxins. Stud Mycol. 49:1–174.
   Google Scholar
• Frisvad JC, Thrane U. 2002. Mycotoxin production by common filamentous fungi. In: Samson RA, Hoekstra ES, Frisvad JC, Filtenborg O, editors. Introduction to food and airborne fungi. Utrecht: Centraalbureau voor Schimmelcultures; p. 321–330.
   Google Scholar
• Gareis M, Scheuer R. 2000. Ochratoxin A in meat and meat products. Archiv Lebensmittel. 51:102–104.
   Web of Science ®Google Scholar
• Iacumin L, Chiesa L, Boscolo D, Manzano M, Cantoni C, Orlic S, Comi G. 2009. Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages. Food Microbiol. 26:65–70.
   PubMed Web of Science ®Google Scholar
• (IARC) International Agency for Research on Cancer. 1993. Ochratoxin A. IARC monographs on the evaluation of carcinogenic risks to humans. Vol. 56. Lyon: IARC; p. 489–521.
   Google Scholar
• (IARC) International Agency for Research on Cancer. 2002. Aflatoxins. IARC monograph on the evaluation of carcinogenic risks to humans. Vol. 82. Lyon: IARC; p. 171–300.
   Google Scholar
• Kovačević D. 2014. Technology of Kulen and other fermented sausages. Osijek: University of J. J. Strossmayer Faculty of Food Technology Osijek.
   Google Scholar
• Larsen TO, Svendsen A, Smedsgaard J. 2001. Biochemical characterization of ochratoxin A-producing strains of the genus Penicillium. Appl Environ Microbiol. 67:3630–3635.
   PubMed Web of Science ®Google Scholar
• López-Dı́az T-M, Santos J-A, Garcı́a-López M-L, Otero A. 2001. Surface mycoflora of a Spanish fermented meat sausage and toxigenicity of Penicillium isolates. Int J Food Microbiol. 68:69–74.
   PubMed Web of Science ®Google Scholar
• Ludemann V, Pose G, Pollio ML, Segura J. 2004. Determination of growth characteristics and lipolytic and proteolytic activities of Penicillium strains isolated from Argentinean salami. Int J Food Microbiol. 96:13–18.
   PubMed Web of Science ®Google Scholar
• Markov K, Pleadin J, Bevardi M, Vahčić N, Sokolić-Mihalak D, Frece J. 2013. Natural occurrence of aflatoxin B1, ochratoxin A and citrinin in Croatian fermented meat products. Food Cont. 34:312–317.
   Web of Science ®Google Scholar
• Mateo E, Gil-Serna J, Patiño B, Jiménez M. 2011. Aflatoxins and ochratoxin A in stored barley grain in Spain and impact of PCR-based strategies to assess the occurrence of aflatoxigenic and ochratoxigenic Aspergillus spp. Int J Food Microbiol. 149:118–126.
   PubMed Web of Science ®Google Scholar
• Matrella R, Monaci L, Milillo MA, Palmisano F, Tantillo MG. 2006. Ochratoxin A determination in paired kidneys and muscle samples from swines slaughtered in southern Italy. Food Cont. 17:114–117.
   Web of Science ®Google Scholar
• Nielsen KF. 2003. Mycotoxin production by indoor molds. Fung Gen Biol. 39:103–117.
   PubMed Web of Science ®Google Scholar
• Ockerman HW, Sánchez FJC, Crespo FL. 2000. Influence of molds on flavor quality of Spanish ham. J Muscle Foods. 11:247–259.
   Web of Science ®Google Scholar
• Papagianni M, Ambrosiadis I, Filiousis G. 2007. Mould growth on traditional Greek sausages and penicillin production by Penicillium isolates. Meat Sci. 76:653–657.
   PubMed Web of Science ®Google Scholar
• Perši N, Pleadin J, Kovačević D, Scortichini G, Milone S. 2014. Ochratoxin A in raw materials and cooked meat products made from OTA-treated pigs. Meat Sci. 96:203–210.
   PubMed Web of Science ®Google Scholar
• Pfohl-Leszkowicz A, Manderville AR. 2007. Ochratoxin A: An overview on toxicity and carcinogenicity in animals and humans. Mol Nutr Food Res. 51:61–99.
   PubMed Web of Science ®Google Scholar
• Pitt JI, Hocking AD. 2009. Fungi and food spoilage. New York: Springer.
   Google Scholar
• Pleadin J, Kovačević D, Perković I. 2015b. Impact of casing damaging on aflatoxin B1 concentration during the ripening of dry-fermented sausages. J Immunoass Immunoch. 36:655–666.
   PubMedGoogle Scholar
• Pleadin J, Kovačević D, Perši N. 2015c. Ochratoxin A contamination of the autochthonous dry-cured meat product ‘slavonski kulen’ during a six-month production process. Food Cont. 57:377–384.
   Web of Science ®Google Scholar
• Pleadin J, Malenica Staver M, Vahčić N, Kovačević D, Milone S, Saftić L, Scortichini G. 2015a. Survey of aflatoxin B1 and ochratoxin A occurrence in traditional meat products coming from Croatian households and markets. Food Cont. 52:71–77.
   Web of Science ®Google Scholar
• Pleadin J, Perši N, Kovačević D, Vahčić N, Scortichini G, Milone S. 2013. Ochratoxin A in traditional dry-cured meat products produced from subchronic exposed pigs. Food Addit Contam Part A. 30:1837–1848.
   Google Scholar
• Pleadin J, Perši N, Kovačević D, Vulić A, Frece J, Markov K. 2014. Ochratoxin A reduction in meat sausages using processing methods practiced in households. Food Addit Contam Part B. 7:239–246.
   PubMed Web of Science ®Google Scholar
• Rodríguez A, Rodríguez M, Martín A, Nuñez F, Córdoba JJ. 2012. Evaluation of hazard of aflatoxin B1, ochratoxin A and patulin production in dry-cured ham and early detection of producing moulds by qPCR. Food Cont. 27:118–126.
   Web of Science ®Google Scholar
• Samson RA, Hoekstra ES, Frisvad JC. 2004. Introduction to food and airborne fungi. 7th ed. Utrecht: Centraalbureau voor Schimmelcultures.
   Google Scholar
• Sonjak S, Ličen M, Frisvad JC, Gunde-Cimerman N. 2011. The mycobiota of three dry-cured meat products from Slovenia. Food Microbiol. 28:373–376.
   PubMed Web of Science ®Google Scholar
• Sørensen LM, Jacobsen T, Nielsen PV, Frisvad JC, Koch AG. 2008. Mycobiota in the processing areas of two different meat products. Int J Food Microbiol. 124:58–64.
   PubMed Web of Science ®Google Scholar
• Spotti E, Chiavaro E, Lepiani A, Colla F. 2001. Mould and ochratoxin A contamination of pre-ripened and fully ripened hams. Ind Conserve. 76:341.
   Google Scholar
• Tabuc C, Bailly JD, Bailly S, Querin A, Guerre P. 2004. Toxigenic potential of fungal mycoflora isolated from dry cured meat products: preliminary study. Rev Med Vet. 156:287–291.
   Google Scholar
• Toscani T, Moseriti A, Dossena A, Dall’Asta C, Simoncini N, Virgili R. 2007. Determination of ochratoxin A in dry-cured meat products by a HPLC-FLD quantitative method. J Chromatogr B. 855:242–248.
   PubMed Web of Science ®Google Scholar
• White TJ, Bruns T, Lee S, Taylor JW. 1990. Amplification and direct sequencing of fungal ribosomal RNA genes for phylogenetics. In: Innis MA, Gelfand DH, Sninsky JJ, White TJ, editors. PCR protocols: a guide to methods and applications. New York: Academic Press; p. 315–322.
   Google Scholar