Études sur les conditions de production d'ochratoxine A dans les saucissons secs

Abstract

Étude sur les conditions de production d'ochratoxine A dans les saucissons secs par Ch. LABIE* et Mme Sylviane T�cnE* RÉSUMÉ Le saucisson sec constitue un substrat sur lequel peuvent se développer des moisissures toxinogènes de type Aspergillus ochraceus. Celles-ci sont capables d'élaborer de l'ochratoxine A (80 à 120 ppb) pendant les premiers jours de la fabrication du saucisson, quand la teneur en eau du substrat est élevée et quand les conditions d'environnement sont favorables (température supérieure à .2()o C ; hygrométrie de 80p100 au moins). L'ochratoxine ainsi formée dans la pâte du saucisson reste stable pendant plusieurs semaines.

Determination of ochratoxin A in dry-cured meat products by a HPLC–FLD quantitative method

“…Results are reported in Table 4. The OTA detected amounts were higher than LOQ in two inner samples (0.28 and 1.52 g/kg) and in five outer samples (0.11-7.28 g/kg), according to few studies carried out on dry-cured meat products; [9,11,12,37] OTA contamination was ascribed to indirect transmission from animals exposed to contaminated feed [11], whereas by some others a direct contamination was supposed, due to the presence of OTA-producing mould strains in the air of ripening rooms or on products surface [9,12,37]. The results obtained for both outer and inner layers of dry-cured and smoked hams showed a higher occurrence of OTA levels exceeding CC␤ in the outer layers than in inner samples.…”