From data it seems that the presence of OTA on surface of sausages does not represent a food health risk for human, considering that OTA was not identified inside in the dry meat. In particular after washing the surface of the sausages, no OTA was detected on the casings. So to limit any accidental contamination of the meat of the sausages, it was suggested to wash the casings before packaging or slicing. However the control of the temperature and the Relative Humidity during sausages production and the choice of a protective moulds starter cultures (Leistner, 1986; Comi et al., 2004), are the best methods to limit the presence and the growth of toxigenic moulds on the surface of dry sausages.
