Penicillium Nalgiovense Research Articles

Evaluation of different methods to preventPenicillium nordicum growth on and ochratoxin A production in country-style sausages

Penicillium nordicum is the main ochratoxin A (OTA)-producing fungal species isolated from artisanal sausages of different areas of Italy and other European countries.P. nordicum grows on and produces OTA in the sausage casing, thereby posing a health risk to Italian consumers, who commonly eat both the meat and casing of artisanal sausages. Different methods have been proposed to eliminate OTA andP. nordicum on the casings, including brushing, brushing and washing, the use of fungal starter cultures (Penicillium nalgiovense) and gaseous ozone. The aim of this study was to compare these methods with regard to eliminating the risk of OTA contamination in sausages. Three concentrations of gaseous ozone were assessed, i.e. 0.5, 1.0 and 1.5 mg/l. Only 1.5 mg/l preventedP. nordicum growth and production of OTA in sausages without influencing the physicochemical parameters and the sensory characteristic of the products. Application of this gaseous ozone concentration was then compared to the other methods, i.e. brushing, brushing and washing, a one-step starter culture ofP. nalgiovense (inoculation after casing) and a two-step starter culture (inoculation after both casing and drying). The results obtained showed that only the use of gaseous ozone and a two-step starter culture ofP. nalgiovense achieved complete inhibition ofP. nordicum growth and OTA production. However, sensory analysis of the treated sausages showed that the use of starter cultures was the best method.

An Evaluation of the Proteolytic and Lipolytic Potential of Penicillium spp. Isolated from Traditional Greek Sausages in Submerged Fermentation

A number of novel Penicillium strains belonging to Penicillium nalgiovense, Penicillium solitum, Penicillium commune, Penicillium olsonii, and Penicillium oxalicum species, isolated from the surface of traditional Greek sausages, were evaluated for their proteolytic and lipolytic potential in a solid substrate first and next in submerged fermentations, using complex media. Extracellular proteolytic activity was assessed at acid, neutral, and alkaline pH, while the lipolytic activity was assessed using olive oil, the short-chain triacylglycerol tributyrin, and the long-chain triolein, as substrates. The study revealed that although closely related, the tested strains produce enzymes of distinct specificities. P. nalgiovense PNA9 produced the highest alkaline proteolytic activity (13.2 unit (U)/ml) and the highest lipolytic activity with tributyrin (92 U/ml). Comparisons with known sources show that proteases and/or lipases can be secreted effectively by some Penicillia (P. nalgiovense PNA4, PNA7, and PNA9 and P. solitum PSO1), and further investigations on their properties and characteristics would be promising.

Community dynamics of coagulase-negative staphylococci during spontaneous artisan-type meat fermentations differ between smoking and moulding treatments

Coagulase-negative staphylococci (CNS) that are naturally present in the raw meat batter of fermented sausages or that originate from the addition of a starter culture play a role in flavour development. A wide species diversity of CNS can be present in fermented meats, but it is not fully clear yet how specific process parameters select for specific CNS by affecting their community dynamics. Therefore, the influence of smoking and moulding treatments on the CNS community dynamics in spontaneously fermented, artisan-type sausages was investigated. During the fermentation stage, the meat batter was in all cases dominated by Staphylococcus saprophyticus, in addition to Lactobacillus sakei as governing lactic acid bacterium. Following fermentation, the bacterial communities were not perturbed by the smoking treatment, since both L. sakei and S. saprophyticus remained dominant throughout the ripening stage and prevailed in the end-products. Yet, when fermentation was followed by a moulding step with Penicillium nalgiovense, a shift of the CNS communities towards dominance by Staphyloccocus equorum was seen, despite a similar evolution of L. sakei. This effect was possibly due to a pH rise caused by the mould, a hypothesis which was reinforced by the finding that the isolated strain S. equorum DBX-S-17 was more sensitive to low pH than the isolated strain S. saprophyticus DFL-S-12 during growth experiments in brain heart infusion (BHI). Differences in CNS communities may affect sausage flavour, due to intraspecies variations in metabolic conversions of, for instance, amino acids. The fact that 3-methyl-butanal was only found in the moulded sausage, which was dominated by S. equorum, may be related to the finding that the isolated strain of this species was able to produce this compound in BHI medium, whereas the isolated strain of S. saprophyticus was not.

Inokulasi Jamur Pengoksidasi Belerang pada Pupuk Fosfat Alam untuk Meningkatkan Fosfat dan Sulfat Tersedia bagi Tanaman

Title : The Inoculation of Sulfur Oxidizing Fungi on Phosphate Rocks Fertilizer to Increase Their Available Phosphate and Sulfate. Phosphate rocks as an alternative sources of P fertilizer are cheaper than SP-36. The main problem was their low of total and available P that must be increased to make them more effective source of P for plants. Inoculate them with S oxidizing fungi will increase their available-P. The research aim was to study the potency of two S oxidizing fungi Aspergillus japonicus and Penicillium nalgiovensis to increase available-P of phosphate rocks. Experimental research done at the Lab. of Soil Biology and Lab. of Soil Chemistry and Fertility, Department of Soil Science, Faculty of Agriculture, UNS, Surakarta, at March – Mei 2008. The experiment arranged in completely randomized design with four factors i.e. the origin of elemental sulphur (from G. Welirang, East Java and from USA), the origin of phosphate rocks (Christmas Island, Ciamis and Madura), kind of inoculums fungi (A. japonicus and P. nalgiovensis) and inoculums densities (0; 106 and 107 spore/g of phosphate rock). Each treatment combinations were replicated three times. Fifty grams mixture of phosphate rocks, cassava solid waste, tapioca and rice bran was poured in 250 ml Erlenmeyer, sterilized with autoclave at 121 oC for 30 minutes, three times alternately in 5 days, then inoculated with fungus spores and incubated at field capacity in room temperature for 3 months. Samples were taken at 1, 2 and 3 months after incubation time for analysis of water soluble-P, soluble sulphate, pH and total fungus. Data analyzed statistically with F test and Duncan Multiple Range Test at 5% of level significance. The result show that the two of S oxidizing fungi Aspergillus japonicus and Penicillium nalgiovensis were be able to increases available-P of phosphate rocks, as well as soluble sulphate more than 200 % of control treatment. Penicillium nalgiovensis was more effective than Aspergillus japonicus. As P sources, phosphate rock from Christmas Island was better than from Ciamis and Madura, while elemental S imported from USA was better than local So from G. Welirang. The increase of inoculums densities and length of incubation times increase soluble P and sulphate. Keyword: phosphate rocks, S oxidizing fungi, soluble P and sulphate

Indigenous filamentous fungi on the surface of Argentinean dry fermented sausages produced in Colonia Caroya (Córdoba)

Some producers of dry fermented sausages use fungal starter cultures with the aim to achieve a desirable surface appearance and avoid the growth of mycotoxigenic fungi. These commercial cultures are mainly composed of Penicillium nalgiovense biotype 6. In contrast, in the case of producers who do not use starters, sausages are spontaneously colonized by the house mycobiota, which generally consists of heterogeneous molds corresponding to different genera and species. In this work, the surface mycobiota of dry fermented sausages produced in Colonia Caroya (Córdoba, Argentina) was determined in both summer and winter seasons. All the sausages sampled had been made without the use of surface fungal starters. In the 57 sausages analyzed in the two winter seasons studied (2010 and 2012), we found a total of 95 isolates of filamentous fungi belonging to six genera (Penicillium, Aspergillus, Mucor, Cladosporium, Scopulariopsis and Eurotium) and ten fungal species, whereas in the 36 sausages analyzed in the two summer seasons studied (2011 and 2012), we found 89 isolates belonging to five genera (Penicillium, Aspergillus, Mucor, Cladosporium and Geotrichum) and ten fungal species. Although 16 different species were found in both winter and summer seasons, only 2 of them predominated completely. P. nalgiovense was found in almost 100% of the sausages analyzed, where biotype 4 was the most frequent. This species gives a whitish gray coloration to the sausages. Considering that the factories sampled do not use fungal starter cultures, this predominance is very interesting since mycotoxin production by this fungus has not been reported. Aspergillus ochraceus was isolated with a frequency of 80–90% in the summer seasons, but in none of the winter samples. The presence of this fungus in sausages produced in the summer was attributed to the high environmental temperatures and the uncontrolled temperature in the ripening rooms during the night. In all cases, A. ochraceus was responsible for the undesirable yellowish gold color of the casing. This fungus thus causes significant economic losses to the producers of Colonia Caroya during the months of high temperatures.

Towards high‐siderophore‐content foods: optimisation of coprogen production in submerged cultures of Penicillium nalgiovense

Fungal siderophores are likely to possess atheroprotective effects in humans, and therefore studies are needed to develop siderophore-rich food additives or functional foods to increase the siderophore uptake in people prone to cardiovascular diseases. In this study the siderophore contents of mould-ripened cheeses and meat products were analysed and the coprogen production by Penicillium nalgiovense was characterised. High concentrations of hexadentate fungal siderophores were detected in penicillia-ripened Camembert- and Roquefort-type cheeses and also in some sausages. In one sausage fermented by P. nalgiovense, the siderophore content was comparable to those found in cheeses. Penicillium nalgiovense produced high concentrations of coprogen in submerged cultures, which were affected predominantly by the available carbon and nitrogen sources under iron starvation. Considerable coprogen yields were still detectable in the presence of iron when the fermentation medium was supplemented with the iron chelator Na₂-EDTA or when P. nalgiovense was co-cultivated with Saccharomyces cerevisiae. These data may be exploitable in the future development of high-siderophore-content foods and/or food additives. Nevertheless, the use of P. nalgiovense fermentation broths for these purposes may be limited by the instability of coprogen in fermentation media and by the β-lactam production by the fungus.

Ecology of moulds during the pre-ripening and ripening of San Daniele dry cured ham

The aim of this work was to study the ecology of moulds and their toxic potential during the pre-ripening or ripening of San Daniele dry cured ham. Three different facilities and their products were investigated. These facilities were chosen on the basis of their production capacity: one for industrial production, one for semi-industrial production and one for handicraft production. The mould microflora was predominantly represented by 2 genera, which were found either on the surface of dry cured ham or in the air of the production rooms. The identified species were quite similar among the three facilities. Penicillium spp. and Aspergillus spp. were the main genera isolated during the duration of pre-ripening and ripening. The toxic potential of the isolated strains and the presence of Ochratoxin A (OTA) on the surface of or in San Daniele dry cured ham were also investigated. No OTA was found either on the surface (mould slime) or in the meat of the investigated hams. Moreover, no OTA-producing moulds, with the exception of Aspergillus niger, were isolated. However, different yeast and mould strains were tested for the ability to inhibit the growth of OTA producing moulds. Penicillium nalgiovense, Candida guilliermondii and Endomycopsis fibuliger prevented the growth of co-inoculated OTA producing moulds, and no OTA was detected on the surface of the dry cured ham. Thus, it appears that San Daniele dry cured ham does not represent a health hazard.

Effect of Penicillium nalgiovense as protective culture in processing of dry-fermented sausage “salchichón”

In this work the implantation of a protective culture of Penicillium nalgiovense on commercial dry-fermented sausages “salchichón” and its effect over presence of mycotoxin-producing moulds belonging to contamination origin was evaluated. In addition, the suitability of real-time quantitative PCR (qPCR) as a rapid and sensitive method to test implantation of protective culture throughout the “salchichón” processing was also tested. Dry-fermented sausages “salchichón” inoculated with a non-toxigenic protective P. nalgiovense and subjected to three different commercial ripening processes were analysed. At first, ability of P. nalgiovense strain to avoid growth of an ocratoxin A (OTA)-producing strain and its mycotoxin production in a controlled model system was demonstrated. P. nalgiovense was quantified by a qPCR designed on the basis of the ITS region and values higher than 106 ufc/cm2 in both inoculated and non-inoculated “salchichón” were obtained. This technique should be considered a good tool to verify the implantation of protective culture of P. nalgiovense. Producing moulds of aflatoxins, OTA, patulin, sterigmatocystin and verrucosidin and the corresponding mycotoxins were not detected in any dry-fermented sausages tested, including those non-inoculated ones. Thus, presence of P. nalgiovense is inhibiting growth of toxigenic moulds. Utilization of a non-toxigenic fungal protective culture in dry-fermented sausage “salchichón” processing should be considered as a good tool in the preventive programmes to avoid growth of toxigenic moulds.

Penicillium species present in Uruguayan salami.

The surface coverage of certain dry fermented sausages such as Italian salami by some species of Penicillium provides their characteristic flavor and other beneficial properties. One of them is the protective effect by means of a uniform film of white mold against undesirable microorganisms. The aim of this work was to identify and to isolate the fungal species present in mature Italian type of salami and to evaluate if it is possible to obtain some of them as starters. In addition, the effects of temperature (14 °C and 25 °C), water activity (a w) (0.90, 0.95 and 0.995) and 2.5 % sodium chloride (NaCl) on fungal growth were determined. Similarly, the proteolytic and lipolytic activity and the ability to produce toxic secondary metabolites were evaluated in order to characterize some possible starter strain. All species found belong to the genus Penicillium, including a performing starter as Penicillium nalgiovense and some potentially toxicogenic species. All the strains showed a higher growth rate at 25 °C. The production of extracellular proteases and lipases was significantly higher at 25 °C than at 14 °C with and without sodium chloride. Only Penicillium expansum produced patulin. On the other hand, Penicillium griseofulvum was the only species that produced ciclopiazonic acid but none of the strains produced penicillin. The species present on salami, Penicillium nalgiovense, Penicillium minioluteum, Penicillium brevicompactum and Penicillium puberulum were unable to produce any of the evaluated toxins. These findings suggest that some fungal isolates from the surface of salami such as P. nalgiovense are potentially useful as starters in sausage manufacture.

Proteolytic activity of lactic acid bacteria strains and fungal biota for potential use as starter cultures in dry-cured ham.

During the processing of dry-cured meat products, sarcoplasmic and myofibrillar proteins undergo proteolysis, which has a marked effect on product flavor. Microbial proteolytic activity is due to the action of mostly lactic acid bacteria (LAB) and to a lesser extent micrococci. The proteolytic capacity of molds in various meat products is of interest to meat processors in the Mediterranean area. Eleven LAB and mold strains from different commercial origins were tested for proteolytic activity against pork myosin, with a view to possible use of these strains as starter cultures for Iberian dry-cured ham. Proteolytic activity was tested by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The LAB strains with the highest proteolytic activity were Lactobacillus plantarum (L115), Pediococcus pentosaceus (Saga P TM), and Lactobacillus acidophilus (FARGO 606 TM). The best fungal candidate was Penicillium nalgiovense LEM 50I followed by Penicillium digitatum, Debaryomyces hansenii, and Penicillium chrysogenum.

The mycobiota of three dry-cured meat products from Slovenia

The surface mycobiota of three types of Slovenian dry-cured meat products were isolated from a total of 75 items of product that were sampled periodically during the drying/ripening stage of processing. The predominant filamentous fungal genus isolated was Penicillium. Eurotium spp., Aspergillus versicolor and Cladosporium spp. were isolated from only two of the products. Eight Penicillium species were identified. Penicillium nordicum was recovered frequently. Penicillium nalgiovense was recovered less frequently, from one product only (a salami), while a yet-to-be described species Penicillium “ milanense” was isolated from 21 items. The other penicillia were rarely isolated. Of the isolated and identified species, those that can produce mycotoxins are: A. versicolor, Penicillium brevicompactum, Penicillium chrysogenum, P. nordicum, and Penicillium polonicum. Their growth on dry-cured meat products is undesirable.

Suppression of mould growth on dry sausages

The effects of two antifungal agents (natamycin, potassium sorbate) were compared on the mould growth on the surface of dry sausages (both heat treated and fermented). The mould growth was studied on fermented sausage Prešporska saláma and heat treated dry sausage Vysočina after the production and during the ripening and storage. Different samples were prepared: two natamycin treated (0.1% and 0.2%) and one potassium sorbate treated (2%), the control sample was not treated. All the samples were inoculated with spores of Penicillium nalgiovense and their germination and growth were monitored. An objective evaluation of the growth was carried out using video image analysis (NIS Element software 2.30). Natamycin proved to be the most efficient in the suppression of mould growth.

Surface mycobiota on Argentinean dry fermented sausages

The diversity of the mycobiota community occurring on the surface of fermented dry sausages and in the environment of the processing plants was studied. The manufacturing plants (five in total) were located in three different areas of southern Buenos Aires province (Argentina). Samples were collected from two types of fermented sausages (short and long ripening time) at two times of the year (winter and summer) and at different types of plants (artisanal and industrial). A total of 342 samples were examined and 822 isolates belonging to six genera and 16 fungal species were identified. In most cases, Penicillium was the genus most frequently isolated. Penicillium nalgiovense, P. nordicum, P. solitum and P. chrysogenum were the most abundant species. The characteristics of the plants and the season were the influencing factors on the composition of the mycobiota. Under conditions of high humidity and in ripening rooms with reduced ventilation, Mucor racemosus was most prevalent. Eurotium amstelodami and Aspergillus spp were detected mainly during the summer when the temperature was higher. A high number of species isolated from the surface of the sausage was also isolated from air samples. Geotrichum candidum, Alternaria infectoria and P. glabrum were found only in air samples. P. chrysogenum, P . nalgiovense and P. nordicum showed different levels of antibacterial activity in sensitive bioassay with Micrococcus luteus.

Fungal growth pattern, sources and factors of mould contamination in a dry-cured meat production facility

The aims of this study were to investigate the patterns of fungal growth on dry-cured meat products, identify the important sources and factors of contamination and recommend intervention measures. The production processes of two smoked dry-cured hams and one unsmoked dry-cured leg of lamb were studied. A longitudinal observational study was performed to collect 642 samples from the meat, production materials, room installations and indoor and outdoor air of the production facility. Standard mycological isolation and identification procedures were followed. Totally, 901 fungal isolates were obtained; of which 57% were moulds while 43% were yeast. Yeasts were dominant on meat surfaces by covering 64% of the isolates. Mould growth was not observed until late in the dry-ripening stage. Yeasts and moulds were isolated from half of the environmental samples, of which moulds contributed by 80%. More than 39 mould species were isolated from the entire production process with a 77% contribution by the species of Penicillium. Penicillium nalgiovense dominated the species composition of moulds isolated from the products and the production environment. A preliminary bioassay analysis on bacterial colonies indicated that most of the P. nalgiovense isolates have the ability to produce penicillin. Such isolates might produce penicillin on the products and can become potential food safety hazards. Improper pressing at the salting process, the air quality in salting, brining and smoking rooms and activities in the sorting room were identified as important factors and sources of fungal contamination. Technical solutions and organized production activities that reduce crack formation, airborne spore concentration and improve air circulation in the facility are recommended as intervention measures.

Effect of Mixed Antimicrobial Agents and Flavors in Active Packaging Films

Active packaging is an emerging food technology to improve the quality and safety of food products. Many works have been developed to study the antimicrobial activity of essential oils. Essential oils have been traditionally used as flavorings in food, so they have an important odor impact but they have as well antimicrobial properties that could be used to protect the food. Recent developments in antimicrobial active packaging showed the efficiency of essential oils versus bread and bakery products among other applications. However, one of the main problems to face is the odor and taste they could provide to the packaged food. Using some aromas to mask the odor could be a good approach. That is why the main objective of this paper is to develop an antimicrobial packaging material based on the combination of the most active compounds of essential oils (hydrocinnamaldehyde, oregano essential oil, cinnamaldehyde, thymol, and carvacrol) together with some aromas commonly used in the food industry. A study of the concentration required to get the antimicrobial properties, the organoleptic compatibility with typical aroma present in many food systems (vanilla, banana, and strawberry), and the right combination of both systems has been carried out. Antimicrobial tests of both the mentioned aromas, the main components of some essential oils, and the combination of both groups were carried out against bacteria (Enterococcus faecalis, Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, Salmonella choleraesuis, Yersinia enterocolitica, Escherichia coli), yeasts (Candida albicans, Debaryomyces hansenii, Zygosaccharomyces rouxii), and molds (Botrytis cinerae, Aspergillus flavus, Penicillium roqueforti, Eurotium repens, Penicillium islandicum, Penicillium commune, Penicillium nalgiovensis). The sensory properties of the combinations were evaluated with a triangular test and classification was by an order test; the odor threshold of the aroma compounds was also studied. The results reveal that none of the aromas had antimicrobial properties. The most antimicrobial compounds are thymol, carvacrol, and cinnamaldehyde, but none of them could be combined with banana aroma, whereas only thymol with strawberry aroma gave the right combined organoleptic profile. All of the antimicrobials under study could be combined with vanilla aroma, providing both antimicrobial property and the odor expected.

Conidial production by Penicillium nalgiovense for use as starter cultures in dry fermented sausages by solid state fermentation

Penicillium nalgiovense is the typical species used as starter culture on the casing of dry fermented sausages and it has been often produced by solid state fermentation (SSF). Soy beans, maize kernels and wheat bran (WB) at 50% humidity were tested as substrates in SSF for conidial production and viability in P. nalgiovense. Among them WB was the best substrate for conidial production and viability. Thus, WB proved to be a suitable and convenient choice for conidial production by P. nalgiovense in SSF. By analysing conidial production on different membranes in malt extract agar (MEA) and WB no differences were observed between different treatments for the same substrate. Therefore, the practical choice of the inert support seems to be filter paper. A natural substrate like WB together with membranes as support helped the production of viable conidia by SSF as starters for dry fermented sausages.

Toxicological assessment of Penicillium nalgiovense strains for use as starter cultures in the manufacture of dry fermented sausages.

The use of fungal starter strains in the casing of dry fermented sausages allows standardization of the manufacturing process and ensures consumer safety. Penicillium nalgiovense is normally used for this purpose. Even though this species is reported as safe with respect to the production of the most common mycotoxins, its safety may be strain specific. The aim of the present work was to assess the toxicogenic potential of nine P. nalgiovense strains isolated from dry fermented sausages that were previously suitable as starters. The strains were tested for toxicity on brine shrimp larvae and the human cell line MCF7, for mutagenicity in the Ames test, and for antibacterial activity against gram-positive and gram-negative bacteria. According to our results, several P. nalgiovense strains were positive in more than one bioassay. Therefore, it is important to use different toxicological assays when characterizing strains intended for food use. Strains S1-2 and S14-4, which belong to biotypes 6 and 5, respectively, were nontoxigenic under the conditions tested. Overall, strain S1-2 of P. nalgiovense proved to be best suited as a starter in dry fermented sausage manufacture because in addition of being nontoxicogenic it produces white conidia, which is a desirable feature.

Asthme allergique à la « fleur de saucisson »

Chronic cough is a common reason for consultation in respiratory medicine. The three most frequent causes of chronic cough are asthma, postnasal drip syndrome or rhinosinusitis, and gastro-oesophageal reflux disease. We describe a case of chronic cough related to occupational asthma with sensitivity to dry sausage mould (Penicillium nalgiovensis) in a worker in a semi-industrial pork butchers. The diagnosis was based on the history of symptoms, positive skin prick-tests, spirometry, a normal pulmonary CT-scan, and a favourable outcome after avoidance of the allergen. It was notified as a case of occupational disease. A diagnosis of asthma should be considered in a worker exposed to dry sausage mould presenting with respiratory symptoms like chronic cough without evidence of hypersensitivity pneumonitis. Skin prick-tests and allergen avoidance are useful in the diagnosis.

Moulds contaminants on Norwegian dry-cured meat products

Dry-cured meat production has a long tradition in Norway. However, uncontrolled mould growth on the surface of the dry-cured meat products is causing significant quality problems. As some moulds are mycotoxigenic, their growth on the dry-cured meat products could also pose a serious health risk. Such quality problems and potential health risks can be better handled if the types of moulds growing on the products are known. In total, 161 samples were collected from the ripening and packaging stages of production with the aim of identifying moulds contaminating smoked and unsmoked Norwegian dry-cured meat products. Moulds were isolated either by transferring aerial mycelium of each visible mould colonies on the products or by directly plating pieces of meat on suitable agar media. The isolates were identified at a species level by a polyphasic approach. In total, 264 isolates belonging to 20 species and four fungal genera were identified. The genus Penicillium covered 88.3% of the total isolates. This genus contributed to the isolates of smoked and unsmoked products by 91% and 84% respectively. Penicillium nalgiovense was the dominant species isolated from both smoked and unsmoked products and covered 38% of the total isolates. Penicillium solitum and P. commune were the next most frequently isolated species with a contribution of 13% and 10% respectively. Species of Cladosporium and Eurotium contributed to the total isolates by 6% and 4.9% respectively. Smoking seems to affect the growth of these dominating species differently. An increase in the isolation frequency of P. nalgiovense accompanied by the reduction in the occurrence of P. solitum, P. commune and species of Cladosporium was observed on smoked products. The survey showed that the species of Penicillium are associated with Norwegian dry-cured meat products in general. Penicillium nalgiovense, the dominating mould species, is a potential producer of penicillin and its presence could represent a threat to allergic consumers.

Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages

The use of moulds as a seasoning for sausage can have both desirable and undesirable consequences. The desirable consequences are the creation of a successful product that appeals to consumers. The undesirable consequences are due to the growth of undesirable moulds that produce highly toxic secondary metabolites referred to as mycotoxins. The aim of the paper was to investigate the presence of moulds producing ochratoxin A (OTA) on the surface of sausages from northern Italy. A total of 757 mould strains were isolated from sausage casings. The most frequently identified species were Penicillium nalgiovense, Penicillium oxalicum, Eurotium amstelodami, Penicillium olsonii, Penicillium chrysogenum, Penicillium verrucosum, Penicillium viridicatum, and Eupenicillium crustaceum. Aspergillus ochraceus was detected in only one production lot. Approximately 45% of these samples were positive for the presence of OTA. On the casings of the investigated sausages, the lowest and highest OTA values were 3 and 18 μg/kg, respectively. The OTA concentration was reduced to below the limit of detection (LOD) by brushing and washing the sausages prior to sale. From these data it appears that the presence of OTA on the surface of sausage (on the casings) is not indicative of any health risk for human consumption of sausage, since OTA was not identified inside the dry meat.