微生物竞争力和沙利米中 ochratoxin A 的风险:在成熟过程中的现场评估
Andrieli Stefanello1, Alessandra Marcon Gasperini2, Dâmaris Cristine Landgraf3
1Department of Technology and Food Science, Federal University of Santa Maria - UFSM, 97105-900, Santa Maria, RS, Brazil.
International journal of food microbiology
|January 24, 2026
概括
像Aspergillus westerdijkiae这样的有毒真菌在干发酵沙拉米中构成食品安全风险,在外上产生毒素A (OTA). 起始培养不足以防止污染,强调需要采取其他控制措施.
科学领域:
- 食品微生物学 食品微生物学
- 菌类毒理学 菌类毒理学
- 食品安全 食品安全
背景情况:
- 干发酵的香肠容易受到真菌污染.
- 毒素A (OTA) 是一种由像Aspergillus westerdijkiae这样的真菌产生的真菌毒素.
- 起始培养物用于控制微生物生长,提高发酵肉的质量.
研究的目的:
- 为了研究 Penicillium nalgiovense 和 Aspergillus westerdijkiae 在沙拉成熟过程中的相互作用.
- 评估这些真菌和乳球菌对加工参数和OTA生产的影响.
- 评估与干发酵沙拉米中毒性真菌相关的食品安全风险.
主要方法:
- 沙拉米的生产是通过对P. nalgiovense,A. westerdijkiae或两者进行受控的接种,配合/不配合L. lactis.
- 监测pH值,水活性,细菌和真菌数量在整个20天的成熟过程中.
- 量化不同时间点在肉类和体样本中的OTA度.
主要成果:
- A. westerdijkiae迅速殖民了沙拉米外,甚至在P. nalgiovense存在时也占据主导地位.
- 在第12天之后出现了显著的OTA产量,在第20天,外的OTA含量 (69μg/g) 比肉类 (16μg/g) 高.
- L. lactis加速了酸性化,但没有抑制真菌生长或OTA的产生.
结论:
- 像A. westerdijkiae这样的有毒真菌在有利的条件下,在干发酵沙拉米中构成重大食品安全风险.
- 单独的初始培养不足以防止真菌毒素污染.
- 删除外可能会减少消费者接触OTA.
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