title: 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.
authors.affiliation: a Croatian Veterinary Institute , Laboratory for Analytical Chemistry , Zagreb , Croatia.
authors.forename: Jelka
authors.initials: J
authors.lastname: Pleadin
authors.forename: Dragan
authors.initials: D
authors.lastname: Kovačević
authors.forename: Irena
authors.initials: I
authors.lastname: Perković
mesh_terms: D016604:Aflatoxin B1 / Q000032:analysis*; D004797:Enzyme-Linked Immunosorbent Assay / Q000379:methods; D005504:Food Analysis / Q000379:methods*; D005506:Food Contamination / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*
chemical_list: D016604:Aflatoxin B1
keywords: ELISA; aflatoxin B1; damaged casings; dry-fermented sausages; ripening