2011
DOI: 10.1016/j.foodcont.2010.09.014
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A HACCP plan for mycotoxigenic hazards associated with dry-cured meat production processes

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Cited by 48 publications
(43 citation statements)
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“…Therefore, the exposure of human consumers may also be the result of mycotoxin synthesis during the product ripening stage. Indeed, several studies have shown that mould species belonging to Penicillium and Aspergillus genera can be isolated from meat products such as ripened sausages or drycured ham (Asefa et al, 2011;Iacumin et al, 2009;Rodríguez, Rodríguez, Martín, Nuñez, & Córdoba, 2012;Tabuc, Bailly, Bailly, Querin, & Guerre, 2004). This specific mycoflora enables the attainment of the desirable aroma and flavour of the product, but is usually complex and composed of many fungal species, out of which several may be toxigenic, at least in vitro.…”
Section: Parametermentioning
confidence: 99%
“…Therefore, the exposure of human consumers may also be the result of mycotoxin synthesis during the product ripening stage. Indeed, several studies have shown that mould species belonging to Penicillium and Aspergillus genera can be isolated from meat products such as ripened sausages or drycured ham (Asefa et al, 2011;Iacumin et al, 2009;Rodríguez, Rodríguez, Martín, Nuñez, & Córdoba, 2012;Tabuc, Bailly, Bailly, Querin, & Guerre, 2004). This specific mycoflora enables the attainment of the desirable aroma and flavour of the product, but is usually complex and composed of many fungal species, out of which several may be toxigenic, at least in vitro.…”
Section: Parametermentioning
confidence: 99%
“…In general, mycotoxigenic hazards identified along the line of dry-cured meat production processes are the presence of pathogenic yeasts and the presence of toxic secondary metabolites delivered by toxigenic moulds (Asefa et al, 2009(Asefa et al, , 2011. The occurrence of toxigenic moulds usually prevails at drying and ripening stages of dry-cured meat products' production (Asefa et al, 2010;Pleadin et al, 2015).…”
Section: Resultsmentioning
confidence: 99%
“…The cracks seem to provide "hiding places" for mould spores, as well as a microclimate suitable for mould growth and possible subsequent production of secondary toxic metabolites. Asefa et al (2011) concluded that crack formation reduction can minimise the risk of mould growth and the potential production of mycotoxins on meat product surfaces.…”
Section: Resultsmentioning
confidence: 99%
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