摘要：139 samples of dry beef meat were taken for the research purposes from the individual and industrial manufacturer of charcuterie. Regarding craft manufacturers from the Sarajevo market, the total of 110 samples of dry beef meat was sampled in bulk and vacuum packaging. Also, the total of 29 samples of dry beef meat was examined from the industrial manufacturers, both in bulk and vacuum packaging. The aim of the research was to isolate potentially present Aspergillus flavus and Aspergillus parasiticus fungi and determine their presence in the mentioned charcuterie.
