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Mycoflora and toxigenic Aspergillus flavus in Spanish dry-cured ham
F J Rojas1, M Jodral, F Gosalvez
1Departamento de Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Córdoba, Córdoba, Spain.
Abstract:
Sixty-five dry-salted hams were analysed. Aspergillus and Penicillium were the dominant genera. In general, the mould flora was dominated by Aspergillus spp. and primarily A. glaucus, A. fumigatus, A. niger and A. flavus. A flavus was found in 16 hams and 9 out of 16 strains examined produced aflatoxins 'in vitro'. Surface samples of dry-salted hams showed growth of inoculated A. parasiticus NRRL-2999 strains and production of aflatoxins in low levels at 25 and 30 degrees C. It is concluded that the presence of toxigenic strains in Spanish dry-salted ham does not constitute a health risk.
Insights
This study analyzed 65 dry-salted hams, finding dominant Aspergillus and Penicillium molds. While some Aspergillus flavus strains produced aflatoxins, their presence in Spanish dry-salted ham is deemed not a health risk.
Area of Science:
- Food Microbiology
- Mycology
- Food Safety
Background:
- Dry-salted ham production involves complex microbial ecosystems.
- Mould contamination, particularly by Aspergillus species, is a concern in cured meat products.
- Aflatoxin production by moulds poses potential health risks.
Purpose of the Study:
- To characterize the mould flora in Spanish dry-salted hams.
- To investigate the potential for aflatoxin production by dominant mould species.
- To assess the health risk associated with toxigenic moulds in this product.
Main Methods:
- Microbiological analysis of 65 dry-salted ham samples.
- Identification of dominant mould genera and species.
- In vitro testing of Aspergillus flavus strains for aflatoxin production.
- Inoculation studies with Aspergillus parasiticus on ham surfaces.
Main Results:
- Aspergillus and Penicillium were the predominant mould genera.
- Aspergillus flavus was detected in 16 hams, with 9 strains producing aflatoxins in vitro.
- Low levels of aflatoxins were produced by inoculated Aspergillus parasiticus on ham surfaces at 25 and 30°C.
Conclusions:
- The study identified key mould species in Spanish dry-salted ham.
- The potential for aflatoxin production exists but is limited under tested conditions.
- The presence of toxigenic mould strains in Spanish dry-salted ham does not represent a significant health risk.