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Gewählte Publikation:

Peromingo, B; Sulyok, M; Lemmens, M; Rodriguez, A; Rodriguez, M.
(2019): Diffusion of mycotoxins and secondary metabolites in dry-cured meat products
FOOD CONTROL. 2019; 101: 144-150. FullText FullText_BOKU

Abstract:
The aim of this study was to analyse the pattern and diffusion capacity of secondary metabolites produced by ochratoxin A (OTA)- and cyclopiazonic acid (CPA)-producing mould species commonly growing in dry-cured meat products. Dry-fermented sausage and dry-cured ham pieces were inoculated with Penicillium nordicum, Penicillium verrucosum and Penillium griseofulvwn, and incubated at 20 degrees C for 15 days at 94% relative humidity. After incubation, the samples were divided into 3 subsamples: A (0-1 cm; including the fungal colony), B (1-2 cm) and C (2-3 cm). The subsamples were analysed with a UHPLC-Q trap-MS method capable of detecting and quantifying 33 mycotoxins at values around 1 mu g/kg. Mould strains produced from 5 to 12 secondary metabolites on the surface of the meat products. Besides, a higher number of metabolites was encountered in dry-fermented sausage than in dry-cured ham. Some of the fungal secondary metabolites diffused from the surface (layer A) into the inner core of meat products (layers B and C) contaminating the products up to 3 cm depth. In general, the concentration of fungal metabolites able to diffuse generally decreased as they diffused inward; while other compounds remained on the surface. This supposes a problem for the industry given that the removal of mouldy surface of dry-cured meats seems not to protect consumers' health.
Autor/innen der BOKU Wien:
Lemmens Marc
Sulyok Michael
BOKU Gendermonitor:


Find related publications in this database (Keywords)
Dry-fermented sausage
Dry-cured ham
Diffusion
Ochratoxin A
Cyclopiazonic acid
Fungal metabolites
Penicillium


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