Record number :
1490869
Title of article :
Presence of ochratoxin A on the surface of dry-cured Iberian ham after initial fungal growth in the drying stage
Author/Authors :
Rodrيguez، نويسنده , , Alicia and Rodrيguez-Fernلndez، نويسنده , , Mar and Martيn، نويسنده , , Alberto and Delgado، نويسنده , , Josué and Cَrdoba، نويسنده , , Juan J.، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2012
Pages :
7
From page :
728
To page :
734
Abstract :
Accumulation of ochratoxin A (OTA) on the surface and to a 0.5 cm depth of dry-cured Iberian ham after initial fungal growth was investigated. For this, 20 dry-cured Iberian hams from the drying stage showing incipient fungal growth on the surface were analyzed. In addition, the presence of OTA-producing molds was examined on the surface of the hams by real-time quantitative PCR (qPCR) based on the otanpsPN gene. Quantification of specific OTA-producing molds, such as Penicillium nordicum and Penicillium verrucosum was also achieved on the hams by specific qPCR methods. Ten of 20 dry-cured hams showed OTA at higher levels than those established by legal regulation. OTA was even detected in the deep section of hams. OTA-producing molds ranged from 1.5 to 7.3 log cfu/cm2. Accumulation of OTA on the hams seems to be related to the presence of OTA-producing molds and especially to P. nordicum.
Keywords :
mold , OTA , dry-cured ham , QPCR
Journal title :
Meat Science
Link To Document :