“…The inhibitory effects could be due to compounds and antimycotic compounds produced by yeast and LAB strains [ 1 , 29 , 49 , 55 ] and mostly to the competition for nutrients [ 1 , 36 , 38 , 56 ]. Due to the large variability in OTA-producing molds on dry-cured ham and meat products [ 1 , 20 , 31 , 34 , 36 , 57 ], yeasts and LAB inoculated at low concentrations were shown to be associated with low levels of mold inhibition [ 1 ]. In this study, the use of different yeast and LAB concentrations in vitro resulted in different A. westerdijkiae inhibitory effects, demonstrating that mold inhibition could depend on the competition for nutrients and on antimycotic factor production.…”
Section: Discussionmentioning
confidence: 99%
“…Several authors demonstrated the presence of OTA in meat products, due to the ability to grow on the surface of meat products of numerous fungi ( Penicillium verrucosum, P. nordicum, Aspergillus ochraceus, and A. westerdijkiae ) during seasoning and storage producing OTA [ 1 , 13 , 17 , 18 ]. Recently, small-scale or artisanal lots of SSDCH or meat products were contaminated with A. westerdijkiae [ 16 , 19 , 20 ]. This mold can grow during the drying and seasoning steps and produces over 1 µg OTA kg −1 meat.…”
Recently, specific dry-cured hams have started to be produced in San Daniele and Parma areas. The ingredients are similar to protected denomination of origin (PDO) produced in San Daniele or Parma areas, and include pork leg, coming from pigs bred in the Italian peninsula, salt and spices. However, these specific new products cannot be marked as a PDO, either San Daniele or Parma dry cured ham, because they are seasoned for 6 months, and the mark PDO is given only to products seasoned over 13 months. Consequently, these products are called short-seasoned dry-cured ham (SSDCH) and are not branded PDO. During their seasoning period, particularly from the first drying until the end of the seasoning period, many molds, including Eurotium spp. and Penicillium spp., can grow on the surface and work together with other molds and tissue enzymes to produce a unique aroma. Both of these strains typically predominate over other molds. However, molds producing ochratoxins, such as Aspergillus ochraceus and Penicillium nordicum, can simultaneously grow and produce ochratoxin A (OTA). Consequently, these dry-cured hams may represent a potential health risk for consumers. Recently, Aspergillus westerdijkiae has been isolated from SSDCHs, which could represent a potential problem for consumers. Therefore, the aim of this study was to inhibit A. westerdijkiae using Debaryomyces hansenii or Lactobacillus buchneri or a mix of both microorganisms. Six D. hansenii and six L. buchneri strains were tested in vitro for their ability to inhibit A. westerdijkiae. The strains D. hansenii (DIAL)1 and L. buchneri (Lb)4 demonstrated the highest inhibitory activity and were selected for in situ tests. The strains were inoculated or co-inoculated on fresh pork legs for SSDCH production with OTA-producing A. westerdijkiae prior to the first drying and seasoning. At the end of seasoning (six months), OTA was not detected in the SSDCH treated with both microorganisms and their combination. Because both strains did not adversely affect the SSDCH odor or flavor, the combination of these strains are proposed for use as starters to inhibit OTA-producing A. westerdijkiae.
“…The inhibitory effects could be due to compounds and antimycotic compounds produced by yeast and LAB strains [ 1 , 29 , 49 , 55 ] and mostly to the competition for nutrients [ 1 , 36 , 38 , 56 ]. Due to the large variability in OTA-producing molds on dry-cured ham and meat products [ 1 , 20 , 31 , 34 , 36 , 57 ], yeasts and LAB inoculated at low concentrations were shown to be associated with low levels of mold inhibition [ 1 ]. In this study, the use of different yeast and LAB concentrations in vitro resulted in different A. westerdijkiae inhibitory effects, demonstrating that mold inhibition could depend on the competition for nutrients and on antimycotic factor production.…”
Section: Discussionmentioning
confidence: 99%
“…Several authors demonstrated the presence of OTA in meat products, due to the ability to grow on the surface of meat products of numerous fungi ( Penicillium verrucosum, P. nordicum, Aspergillus ochraceus, and A. westerdijkiae ) during seasoning and storage producing OTA [ 1 , 13 , 17 , 18 ]. Recently, small-scale or artisanal lots of SSDCH or meat products were contaminated with A. westerdijkiae [ 16 , 19 , 20 ]. This mold can grow during the drying and seasoning steps and produces over 1 µg OTA kg −1 meat.…”
Recently, specific dry-cured hams have started to be produced in San Daniele and Parma areas. The ingredients are similar to protected denomination of origin (PDO) produced in San Daniele or Parma areas, and include pork leg, coming from pigs bred in the Italian peninsula, salt and spices. However, these specific new products cannot be marked as a PDO, either San Daniele or Parma dry cured ham, because they are seasoned for 6 months, and the mark PDO is given only to products seasoned over 13 months. Consequently, these products are called short-seasoned dry-cured ham (SSDCH) and are not branded PDO. During their seasoning period, particularly from the first drying until the end of the seasoning period, many molds, including Eurotium spp. and Penicillium spp., can grow on the surface and work together with other molds and tissue enzymes to produce a unique aroma. Both of these strains typically predominate over other molds. However, molds producing ochratoxins, such as Aspergillus ochraceus and Penicillium nordicum, can simultaneously grow and produce ochratoxin A (OTA). Consequently, these dry-cured hams may represent a potential health risk for consumers. Recently, Aspergillus westerdijkiae has been isolated from SSDCHs, which could represent a potential problem for consumers. Therefore, the aim of this study was to inhibit A. westerdijkiae using Debaryomyces hansenii or Lactobacillus buchneri or a mix of both microorganisms. Six D. hansenii and six L. buchneri strains were tested in vitro for their ability to inhibit A. westerdijkiae. The strains D. hansenii (DIAL)1 and L. buchneri (Lb)4 demonstrated the highest inhibitory activity and were selected for in situ tests. The strains were inoculated or co-inoculated on fresh pork legs for SSDCH production with OTA-producing A. westerdijkiae prior to the first drying and seasoning. At the end of seasoning (six months), OTA was not detected in the SSDCH treated with both microorganisms and their combination. Because both strains did not adversely affect the SSDCH odor or flavor, the combination of these strains are proposed for use as starters to inhibit OTA-producing A. westerdijkiae.
“…2 shows the growth rate and occurrence of OTA by Aspergillus westerdijkiae on salami sausage wrapped up with collagen kept in the chamber at 20 °C for 35 d. Fig. 2 Growth of ochratoxin A (OTA) by Aspergillus westerdijkiae on the surface of Italian Salami sausage ( Parussolo et al., 2019 ). …”
Section: Contamination Of Ota In the Feed Of Meat-producing Animalsmentioning
confidence: 99%
“… Growth of ochratoxin A (OTA) by Aspergillus westerdijkiae on the surface of Italian Salami sausage ( Parussolo et al., 2019 ). …”
Section: Contamination Of Ota In the Feed Of Meat-producing Animalsmentioning
This review aims to highlight the effects of ochratoxin A (OTA) in the feed of meat-producing animals. The accumulation of OTA in feed and its distribution in various farm animals were compared and evaluated. Primarily, the oral administration of OTA-contaminated feed and the predisposition in an animal's vital organ were critically examined in this work. The collated reports show that OTA directly associated with endemic nephropathy and its high concentration leads to degeneration of liver cells, and necrosis of intestinal and lymphoid tissues. At present, limited reports are available in the recent literature on the problems and consequences of OTA in feed. Therefore, this review focused on the OTA carryover from feed to farm animals and the interaction of its secondary metabolites on their biochemical parameters. Hence, this report provides greater insights into animal health related to OTA residues in meat and meat products. This article also explores mitigation strategies that can be used to prevent the carryover effects of OTA in livestock feeds and the effects in the food chain.
“…Since mycotoxins mostly accumulate in salami casing (Parussolo et al 2019b), only casing samples were analysed. Casing samples (0Á4 g) from sausages matured for 15, 30 and 50 days were analysed after liquid-solid extraction.…”
Section: Extrolite Extraction Detection and Quantification In Casing Samplesmentioning
Aims: The complex mycobiota that colonizes traditional fermented sausages plays an important role in the organoleptic properties of such products. The aim of the present study was to investigate fungal diversity and mycotoxin production during maturation of PGI Salame Piemonte.Methods and Results: Casing and meat samples were collected at five sampling times from three different batches produced in the same factory and analysed using culture-dependent and -independent approaches. Penicillium nalgiovense, which was deliberately inoculated, and Debaryomyces hansenii, were the most dominant taxa in casings. Several other fungi mainly belonging to Penicillium crustosum, P. glabrum, P. nordicum, Cladosporium spp., Candida sake, C. zeylanoides and Yarrowia divulgata were also identified.The casing mycobiota was compared to that of the meat using a metataxonomic approach and a higher fungal diversity was observed in meat as compared to casings. Mycotoxins and penicillin G were monitored using QTOF LC-MS and only trace amounts of roquefortine C were detected in two batches.Conclusions: The present study highlighted the diversity of Salame Piemonte mycobiota and the important contribution of autochthonous fungi to its diversity. The absence of mycotoxins and penicillin G confirmed the high hygienic quality of the studied product regarding fungal and mycotoxin contamination.Significance and Impact of Study: For the first time, this study provides insights about the Salame Piemonte mycobiota which together with the bacterial microbiota and Salame Piemonte process specifications are responsible for the product organoleptic properties.
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