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J Immunoassay Immunochem. 2015;36(6):655-66. doi: 10.1080/15321819.2015.1032306.

Impact of casing damaging on aflatoxin B1 concentration during the ripening of dry-fermented meat sausages.

Author information

1
a Croatian Veterinary Institute , Laboratory for Analytical Chemistry , Zagreb , Croatia.

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:

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

PMID:
25837716
DOI:
10.1080/15321819.2015.1032306
[Indexed for MEDLINE]

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