The use of moulds as a seasoning for sausage can have both desirable and undesirable consequences. The
desirable consequences are the creation of a successful product that appeals to consumers. The undesirable
consequences are due to the growth of undesirable moulds that produce highly toxic secondary
metabolites referred to as mycotoxins. The aim of the paper was to investigate the presence of moulds
producing ochratoxin A (OTA) on the surface of sausages from northern Italy. A total of 757 mould strains
were isolated from sausage casings. The most frequently identified species were Penicillium nalgiovense,
Penicillium oxalicum, Eurotium amstelodami, Penicillium olsonii, Penicillium chrysogenum, Penicillium verrucosum,
Penicillium viridicatum, and Eupenicillium crustaceum. Aspergillus ochraceus was detected in only
one production lot. Approximately 45% of these samples were positive for the presence of OTA. On the
casings of the investigated sausages, the lowest and highest OTA values were 3 and 18 mg/kg, respectively.
The OTA concentration was reduced to below the limit of detection (LOD) by brushing and washing the
sausages prior to sale. From these data it appears that the presence of OTA on the surface of sausage (on
the casings) is not indicative of any health risk for human consumption of sausage, since OTA was not
identified inside the dry meat.
