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Moulds isolated from Istrian dried ham at the pre-ripening and ripening level

Giuseppe Comi1, Sandi Orlic, Sulejman Redzepovic

  • 1Dipartimento di Scienze degli Alimenti, Facoltà di Agraria, Università degli Studi di Udine, Via Marangoni, 97, 33100 Udine, Italy. giuseppe.comi@dsa.uniud.it

International Journal of Food Microbiology
|September 11, 2004
PubMed

Insights

This study identified mould strains on Istrian ham, finding common species like Eurotium, Aspergillus, and Penicillium. Importantly, none of the isolated moulds produced mycotoxins, ensuring Istrian ham safety.

Area of Science:

  • Food Microbiology
  • Mycology
  • Food Safety

Background:

  • Istrian ham production involves specific pre-ripening and ripening phases.
  • Mould growth on cured meat surfaces can impact quality and safety.
  • Understanding the microflora is crucial for ensuring food safety.

Purpose of the Study:

  • To identify mould strains present on Istrian ham during ripening.
  • To assess the toxic potential of these isolated mould strains.
  • To determine the health implications for consumers.

Main Methods:

  • Isolation and identification of mould species from Istrian ham surfaces.
  • Culturing moulds under simulated ripening conditions.
  • Testing isolated strains for mycotoxin production.

Main Results:

  • Five main mould genera were identified: Eurotium, Aspergillus, and Penicillium were predominant.
  • Mould species remained consistent between pre-ripening and ripening phases.
  • Mould presence and growth were influenced by ripening temperature and humidity.
  • None of the tested mould isolates were found to produce mycotoxins.

Conclusions:

  • Istrian ham microflora is primarily influenced by environmental contamination from air and ripening chambers.
  • The identified mould strains do not pose a health risk due to a lack of mycotoxin production.
  • Istrian ham is safe for consumption regarding mould-related mycotoxin hazards.

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