Fungi and ochratoxin A: Frequency in food and raw materials for their production in Serbia

Abstract

Contamination of various types of foods (cereals and their products, raisins dry sausages, cheese) with moulds and ochratoxin A (OTA) was examined. All samples were contaminated with moulds to a different degree. About 25% of wheat samples from the localities Niš and Leskovac, 70% from the locality Kikinda, graham flour (1 sample), barley flakes (1 sample), graham bread barley bread, 60% of "healthy food" product samples, 20% of dry sausage samples and 20% of melted cheese samples were contaminated with OTA.

Keywords

• fungi
• ochratoxin A
• food
• raw materials