title: Effect of temperature and water activity on growth and aflatoxin production by Aspergillus flavus and Aspergillus parasiticus on cured meat model systems.
abstract: Dry-cured hams may be colonised by aflatoxin-producing Aspergillus flavus and Aspergillus parasiticus during the ripening process. The objective of this study was to evaluate the interaction between non-ionic water stress and temperatures may have on lag phases prior to growth, growth rates and aflatoxin production by two strains of each A. parasiticus and A. flavus on meat matrices over a period of 12days. Results showed that A. flavus CBS 573.65 had shorter lag phases than A. parasiticus CECT 2688, however the growth rates were quite similar. For both species, no growth occurred at 10°C and all aw tested and optimum growth happened at 25°C and 0.95 aw. Similar aflatoxin B1 production profiles between both species were found, however A. flavus produced much higher concentration of such toxin than A. parasiticus. Both species produced aflatoxins when the temperature and the aw were ≥15°C and ≥0.90.
authors: Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n. 10003 Cáceres, Spain.
authors: Belén
authors: B
authors: Peromingo
authors: Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n. 10003 Cáceres, Spain.
authors: Alicia
authors: A
authors: Rodríguez
authors: Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n. 10003 Cáceres, Spain.
authors: Victoria
authors: V
authors: Bernáldez
authors: Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n. 10003 Cáceres, Spain.
authors: Josué
authors: J
authors: Delgado
authors: Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n. 10003 Cáceres, Spain. Electronic address: marrodri@unex.es.
authors: Mar
authors: M
authors: Rodríguez
mesh_terms: D000348:Aflatoxins / Q000096:biosynthesis*; D000818:Animals; D001230:Aspergillus / Q000254:growth & development* / Q000378:metabolism*; D001231:Aspergillus flavus / Q000254:growth & development* / Q000378:metabolism*; D005516:Food Microbiology; D008461:Meat Products / Q000382:microbiology*; D034421:Sus scrofa; D013696:Temperature; D014867:Water / Q000737:chemistry
chemical_list: D000348:Aflatoxins; D014867:Water
keywords: Aflatoxin; Aspergillus flavus; Aspergillus parasiticus; Dry-cured ham; Growth