Comparative mycological analysis of spices used in meat industry

  • Vesna Janković Institute of meat hygiene and technology
  • Branka Borović Institute of meat hygiene and technology
  • Branko Velebit Institute of meat hygiene and technology
  • Radmila Mitrović Institute of meat hygiene and technology
  • Brankica Lakićević Institute of meat hygiene and technology
  • Danka Spirić Institute of meat hygiene and technology
  • Tatjana Baltić Institute of meat hygiene and technology
Keywords: aw, selective medium, xerophilic moulds

Abstract

Spices are often considered as one of the possible sources of meat products contamination with toxigenic moulds. Since spices are possible source of contamination of the final product and potential producers of mycotoxins, it is necessary to estimate the degree of moulds contamination. Therefore it is necessary to conduct an adequate and continuous control of spices on presence of the moulds. The choice of a culture media to carry out mycological analysis of food is extremely important to guarantee the reliability of the analysis. This paper presents an overview of the analysis of different spices (n=15) for the presence of xerophilic moulds, by using Dichloran Rose-Bengal Chloramphenicol Agar” (Oxoid, CM 727) and “Dichloran-Glycerol (DG18) Agar Base” (Oxoid, CM 729). , Black and white grounded pepper, were the most contaminated (3.62-3.79 log10 cfu/g) of 15 samples tested, while in the remaining samples an average contamination level of 2.7 log10 cfu/g was established.

Published
2021-05-27
How to Cite
Janković, V., Borović, B., Velebit, B., Mitrović, R., Lakićević, B., Spirić, D., & Baltić, T. (2021). Comparative mycological analysis of spices used in meat industry. Scientific Journal "Meat Technology", 54(1), 33-38. Retrieved from https://journalmeattechnology.com/index.php/meat_technology/article/view/208
Section
Original scientific paper