Diffusion of mycotoxins and secondary metabolites in dry-cured meat products.

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 griseofulvum , and incubated at 20 °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 μg/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. Highlights • Penicillium produces various mycotoxins and secondary metabolites in cured meats. • Some metabolites may diffuse into the inner core of cured meats up to 3 cm depth. • More metabolites in dry-fermented sausage than in dry-cured ham were found. • In general, metabolite concentration decreased as it diffused inward in cured meats. • Removal of cured meat surface seems not to be enough to protect consumers' health. [ABSTRACT FROM AUTHOR]