Mycoflora and toxigenic Aspergillus flavus in Spanish dry-cured ham.
Sixty-five dry-salted hams were analysed. Aspergillus and Penicillium were the dominant genera. In general, the mould flora was dominated by Aspergillus spp. and primarily A. glaucus, A. fumigatus, A. niger and A. flavus. A flavus was found in 16 hams and 9 out of 16 strains examined produced aflatoxins 'in vitro'. Surface samples of dry-salted hams showed growth of inoculated A. parasiticus NRRL-2999 strains and production of aflatoxins in low levels at 25 and 30 degrees C. It is concluded that the presence of toxigenic strains in Spanish dry-salted ham does not constitute a health risk.
Rojas
F J
FJ
Departamento de Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Córdoba, Córdoba, Spain.
Jodral
M
M
Gosalvez
F
F
Pozo
R
R
D000348:Aflatoxins / Q000096:biosynthesis; D001230:Aspergillus / Q000302:isolation & purification; D001231:Aspergillus flavus / Q000302:isolation & purification* / Q000378:metabolism; D003470:Culture Media; D005516:Food Microbiology; D005519:Food Preservation; D005658:Fungi / Q000302:isolation & purification*; D008460:Meat; D010407:Penicillium / Q000302:isolation & purification; D013696:Temperature
D000348:Aflatoxins; D003470:Culture Media