Toxigenic aspergilli and penicillia isolated from aged, cured meats.
Eighty-nine cultures of Aspergillus and 54 cultures of Penicillium isolated from aged, cured meats were tested for toxicity to chicken embryos. Two of 22 isolates of A. ruber, 5 of 28 A. repens, 2 of 12 A. sydowi, 1 of 12 A. restrictus, 2 of 7 A. amstelodami, 1 of 2 A. chevalieri, and an A. fumigatus isolate exhibited toxicity. Similarly, 2 of 15 isolates of P. expansum, 1 of 3 P. notatum, 1 of 2 P. brevi-compactum, and 1 of 8 Penicillium spp. were found to be the most toxic. Among these fungi, the chloroform extract from the growth of an A. sydowi isolate showed the greatest toxicity. There was no direct or indirect evidence that aged, cured meats contain toxic metabolites.
D000818:Animals; D001230:Aspergillus / Q000302:isolation & purification* / Q000378:metabolism; D002642:Chick Embryo; D005506:Food Contamination; D005516:Food Microbiology; D005519:Food Preservation; D008460:Meat; D009183:Mycotoxins / Q000096:biosynthesis / Q000633:toxicity; D010407:Penicillium / Q000302:isolation & purification* / Q000378:metabolism; D013045:Species Specificity
D009183:Mycotoxins