Ochratoxin A in Dry-Cured Ham: OTA-Producing Fungi, Prevalence, Detection Methods, and Biocontrol Strategies-A Review

Traditional dry-cured hams are easily contaminated by toxigenic fungi during the fermentation and ripening stages. The detection and positive rates of ochratoxin A (OTA) are the highest among mycotoxins detected in traditional dry-cured hams, indicating that OTA in hams is a potential safety hazard to human health. This review addresses the mycotoxin-producing fungal species, the toxigenic conditions causing OTA contamination worldwide, the prevalence of OTA contamination in dry-cured hams, and the detection methods applied in OTA analysis. Additionally, this study introduces methods to prevent and control OTA in traditional dry-cured hams. The growth of common mycotoxin-producing fungi and the accumulation of mycotoxins in dry-cured ham can be controlled by a microbial starter. This review provides an important theoretical foundation for the research and control of OTA in traditional dry-cured hams.

Automated summary

Traditional dry-cured hams are prone to contamination by toxigenic fungi, particularly ochratoxin A (OTA), which poses a potential health hazard. This review provides an overview of fungal species producing mycotoxins, conditions leading to OTA contamination worldwide, prevalence of OTA in dry-cured hams, and methods used for OTA analysis. The study also suggests strategies to prevent and control OTA in traditional dry-cured hams, such as the use of microbial starters.