期刊
MEAT SCIENCE
卷 92, 期 4, 页码 728-734出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2012.06.029
关键词
OTA; Dry-cured ham; Mold; qPCR
资金
- Spanish Comision Interministerial de Ciencia y Tecnologia [AGL2007-64639, BES-2008-008021]
- Gobierno de Extremadura [CSD2007-00016, GRU10162]
- FEDER
Accumulation of ochratoxin A (OTA) on the surface and to a 0.5 cm depth of dry-cured Iberian ham after initial fungal growth was investigated. For this, 20 dry-cured Iberian hams from the drying stage showing incipient fungal growth on the surface were analyzed. In addition, the presence of OTA-producing molds was examined on the surface of the hams by real-time quantitative PCR (qPCR) based on the otanpsPN gene. Quantification of specific OTA-producing molds, such as Penicillium nordicum and Penicillium verrucosum was also achieved on the hams by specific qPCR methods. Ten of 20 dry-cured hams showed OTA at higher levels than those established by legal regulation. OTA was even detected in the deep section of hams. OTA-producing molds ranged from 1.5 to 7.3 log cfu/cm(2). Accumulation of OTA on the hams seems to be related to the presence of OTA-producing molds and especially to P. nordicum. (C) 2012 Elsevier Ltd. All rights reserved.
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