Ochratoxin A contamination of the autochthonous dry-cured meat product “Slavonski Kulen” during a six-month production process

• Published in: Food control 2015-11, Vol.57, p.377-384
• Main Authors: Pleadin, Jelka, Kovačević, Dragan, Perši, Nina
• Format: Article
• Language: English
• Subjects: Damaged casing; Moulds; Ochratoxin A; Ripening; Slavonski Kulen
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/j.foodcont.2015.05.013

The aim of the study was to investigate OTA contamination of “Slavonski Kulen” during a six-month production process. Raw meat & spices (n = 7) used with the production and final products with either intact or damaged casings (n = 99) were sampled on the production day 30, 60, 90, 120, 150 and 180, and analysed for OTA presence using an enzyme-linked immunosorbent assay (ELISA) and high performance liquid chromatography with fluorescence detection (HPLC-FLD). No statistically significant differences (p > 0.05) were observed among the intact samples on any above-given production day, the maximal OTA value attributable to raw material contamination thereby being 3.18 μg/kg. As for the damaged samples, the mean OTA concentration established on the production day 180 was 7.92 ± 6.50 μg/kg, while the maximal observed OTA value equalled to 17.0 μg/kg. The results demonstrated that casing damaging witnessed during a long-term dry-cured meat products' ripening can result in OTA entry from the surface into the product, causing a significant OTA contamination. •OTA in “Slavonski Kulen” during a six-month production process was investigated.•Raw meat, spices and final products with intact or damaged casing were analysed.•ELISA and HPLC-FLD were implemented.•Casing damaging during a long-term ripening can result in OTA contamination.