Journal
TOXINS
Volume 14, Issue 10, Pages -Publisher
MDPI
DOI: 10.3390/toxins14100693
Keywords
dry-cured ham; Ochratoxin A; Penicillium spp; Aspergillus spp; detection methods; biological control
Categories
Funding
- National Natural Science Foundation of China [3216160258]
- Basic Scientific Research Program from Guizhou Science and Technology Agency [Qian Ke He Ji Chu-ZK [2021]176]
- Guizhou Human Resources and Social Security Agency (Guizhou High-level Overseas Talents Innovation and entrepreneurship Project) [[2021]11]
- [Gui Da Te Gang He Zi (2019) 92]
- [Gui Da Pei Yu (2019) 40]
Ask authors/readers for more resources
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.
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.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available