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Diffusion of mycotoxins and secondary metabolites in dry-cured meat products
- Source :
- Food Control. 101:144-150
- Publication Year :
- 2019
- Publisher :
- Elsevier BV, 2019.
-
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.
- Subjects :
- Ochratoxin A
Inoculation
Diffusion
010401 analytical chemistry
food and beverages
04 agricultural and veterinary sciences
040401 food science
01 natural sciences
0104 chemical sciences
chemistry.chemical_compound
0404 agricultural biotechnology
chemistry
Penicillium verrucosum
Food science
Penicillium nordicum
Mycotoxin
Cyclopiazonic acid
Incubation
Food Science
Biotechnology
Subjects
Details
- ISSN :
- 09567135
- Volume :
- 101
- Database :
- OpenAIRE
- Journal :
- Food Control
- Accession number :
- edsair.doi...........e2aa97352fb8cd095c1b29503533a7b9