Presence of ochratoxin A on the surface of dry-cured Iberian ham after initial fungal growth in the drying stage

Abstract: Accumulation of ochratoxin A (OTA) on the surface and to a 0.5cm 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 7.3logcfu/cm2. Accumulation of OTA on the hams seems to be related to the presence of OTA-producing molds and especially to P. nordicum. [Copyright &y& Elsevier]