The aim of this study was to identify and compare surface mycobiota of traditional and industrial Croatian dry-fermented sausage Kulen, especially toxicogenic species, and to detect contamination with mycotoxins recognized as the most important for meat products. Identification of mould species was performed by sequence analysis of beta- tubulin and calmodulin gene, while the determination of mycotoxins aflatoxin B₁ (AFB₁), ochratoxin A (OTA), and cyclopiazonic acid (CPA) was carried out using the LC-MS/MS (liquid chromatography-tandem mass spectrometry) method. The results showed a significantly higher number of mould isolates and greater species (including of those mycotoxigenic) diversity in traditional Kulen samples in comparison with the industrial ones. P. commune, as a potential CPA-producer, was the most represented in traditional Kulen (19.0%), followed by P. solitum (16.6%), which was the most represented in industrial Kulen samples (23.8%). The results also showed that 69% of the traditional sausage samples were contaminated with either CPA or OTA in concentrations of up to 13.35 µg/kg and 6.95 µg/kg, respectively, while in the industrial samples only OTA was detected (in a single sample in the concentration of 0.42 µg/kg). Mycotoxin AFB₁ and its producers were not detected in any of the analysed samples (<LOD).

This study aimed to identify surface mould species overgrowing the Croatian protected meat products “Istarski pršut” and “Dalmatinski pršut” and their effect on sensory properties. Dry-cured hams were produced in 2018/2019 and obtained from annual fairs. The predominant surface species found on “Dalmatinski pršut” were Aspergillus chevalieri, Penicillium citrinum and Aspergillus cibarius, whereas those overgrowing “Istarski pršut” were Aspergillus proliferans, P. citrinum and Penicillium salamii. The results show species diversity, higher presence, and greater variety of Aspergillus species in “Dalmatinski pršut” in comparison to “Istarski pršut”, and significant variations in 9 of 20 sensory attributes. Principal component analysis revealed a clear distinction between the two, and a large contribution of P. salamii and Penicillium bialowienzense to one principal component. The texture traits, smoky odour, muscle and subcutaneous fatty tissue colour, and mould species found are valuable for product characterisation. The results also indicate that mould species may be responsible for some sensory traits, such as tenderness, juiciness, and lesser freshness.

Bacteria of the genera Salmonella and Campylobacter are the most common causative agents of foodborne bacterial infections, and poultry meat is recognised as the most common source of these infections in humans. Since chicken meat is one of the most commonly consumed meats in the daily diet, the aim of this study was to determine the occurrence of bacteria of the genus Salmonella in chicken meat in eastern Croatia in the period from 2017 to 2023. Sampling was conducted within the framework of an animal-origin food monitoring programme in butcher shops and slaughterhouses in four counties: Vukovar-Srijem, Osijek-Baranja, Brod-Posavina, and Požega-Slavonia. During this period, 1310 samples of fresh chicken meat were analysed in the Laboratory of Food and Feed Microbiology of the Veterinary Institute in Vinkovci. Bacteria of Salmonella spp. were confirmed in 130 (9.92%) samples of chicken meat: 101 samples of legs/ thighs (77.69%), 11 samples of wings (8.46%), and 18 samples of breast meat (13.85%). The highest number of Salmonella spp. isolates in relation to the total number of analysed chicken meat pieces tested was found in chicken legs/thighs (10.86%) and wings (10.00%), while the fewest isolates were obtained from breast meat samples (6.67%). Serological typing confirmed that all isolates belonged to the serovar Salmonella ser. Infantis.

Reološka svojstva su važan čimbenik kakvoće proizvoda kao što su emulzije tipa ulje/voda (umaci,majoneza). Poznavanje reoloških karakteristika značajno je kod kreiranja željene konzistencije majonezei kontroli kvalitete tijekom proizvodnje. Za dobivanje određenih reoloških svojstava i stabilnosti proizvo-da potrebno je koristiti različite dodatke. Cilj ovoga rada je ispitati utjecaj sastava uljne faze (suncokreto-vo ulje, ulje šafranike, ulje kukuruzne klice) i dodataka (voćni sokovi od grejpa, ananasa, višnje, jogurta,emulgatora Tweena 20, žumanjka jajeta patke i kokoši) na reološka svojstva lagane majoneze. Mjerenjareoloških svojstava lagane majoneze provedena su na rotacijskom viskozimetru, pri temperaturi 23 ºC, adobiveni podatci su korišteni za izračun reoloških parametara: koeficijenta konzistencije, indeksa teče-nja i prividne viskoznosti. Svi ispitivani uzorci lagane majoneze pokazivali su ne-Newtonovsko, pseudo-plastično tečenje s određenim područjem tiksotropne petlje. Rezultati istraživanja su pokazali da sastavuljne faze, dodatak jogurta, voćnih sokova, emulgatora i vrste žumanjka jajeta utječu na reološko pona-šanje lagane majoneze. Lagana majoneza izrađena sa hladno prešanim uljem šafranike u kombinaciji ssuncokretovim uljem ima veću viskoznost i konzistenciju u odnosu na primjenu ulja kukuruzne klice.