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ISOLUTE® Myco SPE Columns Used to Investigate Toxic Sausages

15 May 2015

The distinct flavor in fermented meat sausages is developed over several months, as they pass through different ripening stages. However, the process needs to be carefully controlled to avoid unwanted mycotoxins in the product.

 

Aflatoxins are among the most severe mycotoxins (a group of contaminants produced by molds) and are a major food safety concern. Specifically, the aflatoxin AFB1 has been classified by the International Agency for Research on Cancer (IARC) as Group 1 carcinogen.

A study on traditional Eastern European dry-fermented meat sausages has shown that these foodstuffs may be exposed to aflatoxin-inducing molds during their ripening process. Using ISOLUTE® Myco, an SPE column designed for extraction of mycotoxins, researchers detected AFB1 in late stages of storage of meat sausages with damaged casings. Sausages with intact casings, however, showed no trace of AFB1.

Read More

Jelka Pleadin, Dragan Kovačević & Irena Perković (2015) Impact of Casing Damaging on Aflatoxin B1 Concentration During the Ripening of Dry-Fermented Meat Sausages, Journal of Immunoassay and Immunochemistry, 36:6, 655-666, DOI: 10.1080/15321819.2015.1032306

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