Growth of Penicillium verrucosum in model systems based on raw ripened meat products. 2: Ochratoxin A determination and comparison between a rapid immunofluorometric method and the traditional RP-HPLC technique

• Published in: Industria Conserve (Italy) Vol. 76; no. 2
• Main Authors: Spotti, E, Pari, E, Busolli, C. (Stazione Sperimentale per l'Industria delle Conserve Alimentari (SSICA), Parma (Italy)), Chiavaro, E. (Parma Univ. (Italy). Dipartimento di Chimica Organica e Industriale)
• Format: Journal Article
• Language: English; Italian
• Published: 01.04.2001
• Subjects: APTITUD PARA LA CONSERVACION; APTITUDE A LA CONSERVATION; BIOLOGICAL CONTAMINATION; BOYAU; BUDELLI PER INSACCATI; CALIDAD; CARNE DE CERDO; CARNE DI MAIALE; CASINGS; CONTAMINACION BIOLOGICA; CONTAMINATION BIOLOGIQUE; CONTAMINAZIONE BIOLOGICA; HIGIENE DE LA CARNE; HPLC; HYGIENE DE LA VIANDE; IGIENE DELLA CARNE; KEEPING QUALITY; MADURAMIENTO; MATURAZIONE DEI PRODOTTI; MEAT HYGIENE; MEAT PRODUCTS; MURISSAGE; OCHRATOXIN; OCRATOSSINA; PENICILLIUM; PORK; PRODOTTI A BASE DI CARNE; PRODUCTOS DE LA CARNE; PRODUIT CARNE; QUALITA; QUALITE; QUALITY; RIPENING; SERBEVOLEZZA; TRIPA; VIANDE PORCINE

The ability of the Penicillium verrucosum strain SSICA C1 to produce ochratoxin A (OTA) was again evaluated on raw dry sausages, stuffed either in natural or in artificial casings, subjected to a typical ripening process. OTA presence on the two types of casings and in the peripheral and central par...