Dipartimento di Scienze degli Alimenti, Facoltà di Agraria, Università degli Studi di Udine, via Sondrio 2/A, 33100 Udine, Italy.
Food Microbiol. 2012 Apr;29(2):229-32. doi: 10.1016/j.fm.2011.06.018. Epub 2011 Jul 19.
Mycotoxigenic moulds can grow on the surface of sausages and reduce the safety of these sausages for consumption. The aim of this study was to prevent the growth of Aspergillus ochraceus and the presence of Ochratoxin A (OTA) on the surface of Milano-type sausages using ozonated air. Spores of A. ochraceus were used to inoculate the casings of the sausages after casing. A portion of the lot (35 samples) was ripened in typical rooms, and another portion (35 samples) was dried and ripened in a separate room that was treated with gaseous ozone. The gas was delivered at night (8 h/day) at a concentration of ∼1 ppm. The temperature and relative humidity during the drying and ripening were the same for both rooms. Our results demonstrate that the gaseous ozone treatment prevented the growth of A. ochraceus and, consequently, the presence of OTA. In contrast, A. ochraceus grew and produced OTA on the untreated sausages. Moreover, the use of ozone did not influence the ripening, physico-chemical parameters, peroxide value or sensorial characteristics of the sausages.
产毒霉菌可以在香肠表面生长，从而降低这些香肠的食用安全性。本研究旨在使用臭氧空气防止米蘭諾型香肠表面的赭曲霉和赭曲霉毒素 A（OTA）的生长。将 A. ochraceus 的孢子接种到香肠的肠衣中，然后进行接种。一部分（35 个样本）在典型的房间中成熟，另一部分（35 个样本）在单独的房间中干燥和成熟，该房间使用气态臭氧处理。夜间（每天 8 小时）以约 1 ppm 的浓度输送气体。两个房间的干燥和成熟过程中的温度和相对湿度相同。我们的研究结果表明，气态臭氧处理可防止 A. ochraceus 的生长，从而防止 OTA 的存在。相比之下，未处理的香肠上的 A. ochraceus 生长并产生 OTA。此外，臭氧的使用不会影响香肠的成熟度、物理化学参数、过氧化物值或感官特性。
