Determination of aflatoxin B1 and ochratoxin A in traditionally prepared sausages by ELISA method

Aflatoksin B1 i okratoksin A su sekundarni metaboliti plijesni rodova Aspergillus, Penicillium i Fusarium. Za ovo istraživanje korišteno je 15 uzoraka kobasica sa područja Varaždinske županije, a cilj rada bio je odrediti moguću prisutnost aflatoksina B1 i okratoksina A u uzorcima kobasica domaće proizvodnje. Analiza je provedena ELISA metodom. U ispitanim uzorcima kobasica određene su koncentracije okratoksina A u rasponu od 1,0 do 4,7 ppb, te aflatoksina B1 u rasponu od 0,1 do 0,45 ppb.Aflatoxin B1 and okratoxin A are secondary metabolite of moulds from genus Aspergillus, Penicillium and Fusarium. For this study the 15 samples of sausages from district of Varaždin were examined, and the aim of this study was to determine the possible presence of aflatoxin B1 and ochratoxin A in samples of traditionally prepared sausages. Analysis was performed by ELISA method. The concentration of ochratoxin A ranged from 1,0 to 4,7 ppb and of aflatoxin B1 from 0,1 to 0,45 ppb