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Petrovská klobása is traditionally produced dry fermented sausage from the  area of Bački Petrovac (Vojvodina Province, Serbia) that has been protected  with designation of origin (PDO) according to Serbian legislation.  Contamination of this kind of sausage casings by different mould species  often occur during the production process, mainly during the ripening and  storage. The aim of this study was to isolate and identify moulds that  contaminate ingredients used for Petrovská klobása production and its casings  during different phases of ripening and storage. Sampling was done during the  production process and after 2, 6, 9, 11, 14, 34, 65, 90, 120, 217 and 270  days. Total mould counts in components ranged from 1.60 (mechanically mixed  filling) to 4.14 (red hot paprika powder) log10 CFU/g, while the number of  moulds isolated from sausage casing surfaces ranged from 0.01 (C3 sausage,  217th day) to 1.60 (C1 sausage, 270th day) log10 CFU/cm2. After total mould  counts were determined, isolates were identified and classified in five  genera for components (Penicillium - 7 species; Fusarium - 2 species;  Aspergillus - 1 species; Alternaria - 1 species; Verticilium - 1 species) and  3 genera for casings surfaces (Penicllium - 3 species; Aspergillus - 1  species; Eurotium - 1 species). It was appointed that 83.33% of isolated  species are potential producers of toxic metabolites. The analyses of  ingredients and sausages on the presence of ochratoxin A, following the ELISA  method, gave the negative results

Mycopopulations and ochratoxin A: Potential contaminants of Petrovská klobása