Xerophilic species of Aspergillus, Penicillium and Eurotium genera from surfaces of dry-cured traditional meat products (TMPs) can cause mycotoxin contamination during uncontrolled household processing. The aim of this study was to investigate into surface moulds growing on Croatian prosciuttos and fermented sausages produced in different climate regions using different technologies (n = 160), and to relate the occurrence of aflatoxin B1 (AFB1) and ochratoxin A (OTA) to their presence. The results revealed the Penicillium (79%) to be the dominating contaminating mould, while Aspergillus (11%), Eurotium (7%) and Mucor (4%) species were present in a significantly lower number of isolates, with higher prevalence and greater diversity in prosciuttos than in sausages, relative of the production technology and regional climate. OTA contamination (14% of samples) was significantly more frequent than that with AFB1 (8% of samples), with OTA concentration rising to the maximal 6.86 μg/kg, whereas AFB1 concentrations were slightly higher than, or around, the limit of quantification of the method in use, with the maximal value of 1.92 μg/kg. The presence of AFB1 in absence of toxicogenic moulds, observed in some samples, can be attributed to contaminated spices used in TMP production or an indirect contamination via a carry-over effect.

中文翻译：

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对克罗地亚传统干腌肉制品中的表面霉菌和霉菌毒素的研究。

干腌传统肉制品（TMP）表面的曲霉属，青霉属和Euro属的嗜干物种可能在不受控制的家庭加工过程中引起霉菌毒素污染。这项研究的目的是调查使用不同技术（n = 160）在不同气候区域生产的克罗地亚熏火腿和发酵香肠上生长的表面霉菌，并将黄曲霉毒素B1（AFB1）和曲霉毒素A（OTA）的发生与他们的存在。结果表明，青霉菌（占79％）是主要的污染霉菌，而曲霉菌（占11％），Euro（占7％）和毛霉菌（占4％）的分离株数量明显减少，患病率更高，且分离度更高。火腿的多样性要比香肠的多样性高，这取决于生产技术和区域气候。OTA污染（占样品的14％）比AFB1（占样品的8％）更加频繁，OTA浓度升高到最大6.86μg/ kg，而AFB1浓度则略高于或接近定量极限所用方法的最大值，最大值为1.92μg/ kg。在某些样品中观察到的AFB1的存在，在没有致毒霉菌的情况下，可归因于TMP生产中使用的受污染香料或通过残留效应间接污染。