Slices of “salchichon” with a surface of c.a. 20 cm2 were then aseptically
prepared in a laminar flow cabinet (Bio Flow II, Telstar, Tarrasa,
Spain). To simulate the evolution of aw during sausages processing,
the slices were separately placed in pre-sterilised receptacles with
humidity kept constant at 84% after vapoureliquid equilibrium by a
saturated potassium chloride solution. As inocula, four isolates of
D. hansenii that gave the best overall results in the previous experiments
and the ochratoxigenic P. verrucosum Pv21 were selected.
selected.