Production of ochratoxins A and B on country cured ham.
Two strains of Aspergillus ochraceus and six of Penicillium viridicatum isolated from country cured hams were screened for production of ochratoxins A and B. None of the isolated P. viridicatum strains yielded detectable amounts of ochratoxin A or B, whereas both strains of A. ochraceus produced ochratoxins A and B on rice, defatted peanut meal, and country cured ham. After 21 days of incubation on ham, one-third of the toxin was found in the mycelial mat on the ham surface, whereas two-thirds had penetrated into the meat to a distance of 0.5 cm.
D000818:Animals; D010367:Arachis; D001230:Aspergillus / Q000302:isolation & purification / Q000378:metabolism*; D003374:Coumarins / Q000096:biosynthesis*; D003470:Culture Media; D005506:Food Contamination; D005516:Food Microbiology; D005519:Food Preservation; D008460:Meat / Q000032:analysis; D009183:Mycotoxins / Q000096:biosynthesis*; D009793:Ochratoxins / Q000032:analysis / Q000096:biosynthesis; D012275:Oryza; D010407:Penicillium / Q000302:isolation & purification / Q000378:metabolism*; D013045:Species Specificity; D013552:Swine; D003313:Zea mays
D003374:Coumarins; D003470:Culture Media; D009183:Mycotoxins; D009793:Ochratoxins