Spontaneously growing fungi on the surface and processing areas of matured sheep ham and volatile compounds produced

Almeida, Tiago Santos; Santos, Bibiana Alves dos; Stefanello, Andrieli; Duarte, Iola F.; Fracari, Juliana Copetti; Silva, Marina; Giongo, Citieli; Wagner, Róger; Nalério, Élen Silveira; Copetti, Marina Venturini

doi:10.1016/j.foodres.2023.113287

Cited by 2 publications

(2 citation statements)

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“…In temperate climates, the most relevant are Penicillium nordicum and Penicillium verrucosum [4,5,[7][8][9], while in warmer climates, Aspergillus from Section Circumdati (mainly A. westerdijkiae and A. ochraceus) stands out, both in South America and Mediterranean countries [4,7,8,10]. The occurrence of both fungi and mycotoxins in these products is linked to contamination from raw materials, particularly spices, and the air in the maturation chamber, where products of different ages often mature together [2,8,[10][11][12]. A study conducted by Almeida [11] demonstrated a two-log increase in the fungal population when comparing cured sheep ham with spices to ham produced without this raw material.…”

Section: Introductionmentioning

confidence: 99%

“…The occurrence of both fungi and mycotoxins in these products is linked to contamination from raw materials, particularly spices, and the air in the maturation chamber, where products of different ages often mature together [2,8,[10][11][12]. A study conducted by Almeida [11] demonstrated a two-log increase in the fungal population when comparing cured sheep ham with spices to ham produced without this raw material. Contamination by fungi, encompassing molds and yeasts, is a critical factor contributing to losses and waste resulting from premature fungal spoilage in food.…”

Section: Introductionmentioning

confidence: 99%

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Sanitizers Used for Fungal Spoilage Control in Dry-Fermented Cured Meat Production

Silva,

Bernardi,

Garcia

et al. 2024

Fermentation

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Contamination caused by fungi stands out as a significant microbiological issue in the food industry, particularly leading to premature spoilage across various food segments, including the dry-fermented meat industry. The emergence of undesired fungi on product surfaces results in substantial economic losses. Once microorganisms infiltrate the food, contamination ensues, and their subsequent proliferation can adversely impact the product’s appearance, odor, flavor, and texture. This, in turn, leads to consumer rejection and negatively affects the commercial brand. Additionally, concerns persist regarding the potential presence of mycotoxins in these products. Given the detrimental effects of spoilage fungi in the food industry, practices such as thorough cleaning and sanitization become crucial to prevent contamination and subsequent premature deterioration. These measures play a pivotal role in ensuring the quality and safety of food, while also extending the shelf life of products. This review delves into the advantages, disadvantages, and factors that may influence the efficacy of commonly used sanitizers in the dry-fermented cured meat industry, including substances like sodium hypochlorite, peracetic acid, and benzalkonium chloride.

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