The occurrence of moulds in fermented raw meat products
A. Mižáková, M. Pipová, P. Turekhttps://doi.org/10.17221/3516-CJFSCitation:Mižáková A., Pipová M., Turek P. (2002): The occurrence of moulds in fermented raw meat products. Czech J. Food Sci., 20: 89-94.
The consumption of food contaminated with moulds (microscopic filamentous fungi) and their toxic metabolites results in the development of food-borne mycotoxicosis. The spores of moulds are ubiquitously spread in the environment and can be detected everywhere. In this study, the presence of various moulds was determined in pork and beef used as a raw material, in salami emulsions, as well as in five kinds of fermented raw meat products. Penicillium sp., Acremonium sp., Mucor sp., Cladosporium sp., and Aspergillus sp. were the most frequently isolated genera of moulds. Flavourings added to meat during the production of fermented raw meat products were heavily contaminated with moulds. The widest spectrum and the highest counts of microscopic filamentous fungi were observed in the following spices: milled black pepper, nutmeg, garlic powder and crushed caraway. The level of contamination depended upon the season, being higher in the summer months.Keywords:
fermented meat products; moulds; microscopic filamentous fungi; mycotoxins; spices