A HACCP plan for mycotoxigenic hazards associated with dry-cured meat production processes

Natural occurrence of aflatoxin B1, ochratoxin A and citrinin in Croatian fermented meat products

“…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.…”

Ochratoxin A contamination of the autochthonous dry-cured meat product “Slavonski Kulen” during a six-month production process

“…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).…”

“…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.…”

“…Many studies have reported that, on top of indirect contamination (carryover effect), OTA may enter dry-cured meat products through another pathway, that is to say, from the product surface overgrown with OTA-producing moulds during the ripening process (Asefa et al, 2011;Battilani, Formeti, Toscani, & Virgili, 2010;Dall'Asta et al, 2010;Pleadin et al, 2015). Environmental conditions needed for mycotoxin production are generally more restrictive than those necessary for mould growth.…”

“…Studies have shown that some technological processes are capable of reducing OTA levels, but not of eliminating the toxin completely (O'Brien & Dietrich, 2005;Bullerman & Bianchini, 2007;Pleadin et al, 2014). When it comes to the contamination with toxigenic moulds and the production and accumulation of secondary toxic metabolites, the critical points are water activity (a w < 0.9), cracks developed on product surfaces and the surrounding temperature (T < 20 C) (Asefa et al, 2011).…”