Mycobiota of a traditional Spanish dry-cured meat (cecina): identification and characterisation using a multi-method approach including MALDI-TOF MS analysis
Cecina, a traditional dry-cured meat produced in León (Spain), is among the country's most renowned meat products. During processing, substantial mould growth occurs on the surface, and airborne spores are present in the production environment. This study aimed to investigate the mycobiota associated with cecina, and the processing environment, and to assess its mycotoxin-producing potential, particularly during the ripening. Three meat processing plants, as well as five local stores and supermarkets, were studied. A total of 17 cecina pieces, 61 surface swabs and 26 air plates were analysed. Physico-chemical parameters (water activity and pH) were also measured. Penicillium was the predominant genus, accounting for 88% of isolates. Other genera, including Aspergillus, Cladosporium, Pleosporales and Samsoniella, were also detected. Overall, 74% of the Penicillium isolates originated from cecina and 26% from air samples of the chambers and ripening or smoking rooms. Sixteen species were found within the Penicillium genus. Identification was carried out using a polyphasic approach combining morphology, extrolite analysis, molecular markers, and matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry (MALDI-TOF MS). Mycotoxins screening (high-performance thin-layer chromatography- HPTLC, and high-performance liquid chromatography coupled with a photodiode array detector- HPLC-PAD) targeted cyclopiazonic acid, ochratoxin A, patulin, citrinin, griseofulvin, and mycophenolic acid. Candida famata was the most predominant yeast. The characterised cecina mycobiota revealed that 51% of Penicillium isolates were mycotoxin-producers, highlighting potential food safety risks. Further research is needed to support preventive strategies and quality control measures.