OCHRATOXIGENIC MOLD AND OCHRATOXIN A IN FERMENTED SAUSAGES FROM DIFFERENT AREAS IN NORTHERN ITALY: OCCURRENCE, REDUCTION OR PREVENTION WITH OZONATED AIR

Mycotoxigenic molds can grow on the surface of sausages and can influence their safety for consumption. The aim of this study was to investigate the presence of ochratoxin A (OTA) and ochratoxin-producing molds on the surface of traditional sausages in areas in Northern Italy, including the Central Alps, the Prealps, the Apennines, the Central Padana Valley and the Northeast. We then sought methods for preventing the growth of ochratoxigenic molds and for eliminating them. Our results demonstrated that 24% of the sampled sausages were OTA-positive, and Penicillium verrucosum, Penicillium nordicum and Aspergillus ochraceus were the main ochratoxigenic molds isolated. Brushing and washing treatments reduced the OTA concentrations on sausage casings to below the Italian law limit (<1 µg/kg). Further, treatment with ozonated air in drying and ripening rooms eliminated the growth of molds and the presence of OTA. PRACTICAL APPLICATIONS The research presented in the present manuscript can have actual practical uses in both artisan and industrial food industries. The problem of mold toxicity has recently attracted attention in the food industry, and the possibility to have a valid solution can solve different problems: hygienic and economical. The use of ozonated air during sausage production is simple, comparatively economic and effective in eliminating the risk of OTA contamination.