Prevention of Aspergillus ochraceus growth on and Ochratoxin a contamination of sausages using ozonated air.
Mycotoxigenic moulds can grow on the surface of sausages and reduce the safety of these sausages for consumption. The aim of this study was to prevent the growth of Aspergillus ochraceus and the presence of Ochratoxin A (OTA) on the surface of Milano-type sausages using ozonated air. Spores of A. ochraceus were used to inoculate the casings of the sausages after casing. A portion of the lot (35 samples) was ripened in typical rooms, and another portion (35 samples) was dried and ripened in a separate room that was treated with gaseous ozone. The gas was delivered at night (8 h/day) at a concentration of ∼1 ppm. The temperature and relative humidity during the drying and ripening were the same for both rooms. Our results demonstrate that the gaseous ozone treatment prevented the growth of A. ochraceus and, consequently, the presence of OTA. In contrast, A. ochraceus grew and produced OTA on the untreated sausages. Moreover, the use of ozone did not influence the ripening, physico-chemical parameters, peroxide value or sensorial characteristics of the sausages.
Dipartimento di Scienze degli Alimenti, Facoltà di Agraria, Università degli Studi di Udine, via Sondrio 2/A, 33100 Udine, Italy.
Lucilla
L
Iacumin
Marisa
M
Manzano
Giuseppe
G
Comi
D001235:Aspergillus ochraceus / Q000187:drug effects* / Q000254:growth & development* / Q000378:metabolism; D005506:Food Contamination / Q000517:prevention & control*; D005519:Food Preservation / Q000379:methods*; D008461:Meat Products / Q000382:microbiology*; D050296:Microbial Viability / Q000187:drug effects; D009793:Ochratoxins / Q000378:metabolism*; D010126:Ozone / Q000494:pharmacology*
D009793:Ochratoxins; C025589:ochratoxin A; D010126:Ozone