Presence of ochratoxin A on the surface of dry-cured Iberian ham after initial fungal growth in the drying stage

Meat Science

Volumn 92, Issue 4, 2012, Pages 728-734

  Rodríguez, Alicia ^a   Rodríguez, Mar ^a   Martín, Alberto ^a   Delgado, Josué ^a   Córdoba, Juan J ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Dry cured ham; Mold; OTA; QPCR

Indexed keywords

DRY-CURED HAM; DRY-CURED IBERIAN HAM; FUNGAL GROWTH; LEGAL REGULATION; OCHRATOXIN A; OTA; QPCR; REAL-TIME QUANTITATIVE PCR;

CURING; FUNGI; GENES; MEATS; MOLDS; POLYMERASE CHAIN REACTION;

DRYING;

FUNGI; PENICILLIUM; PENICILLIUM NORDICUM; PENICILLIUM VERRUCOSUM;

FUNGAL PROTEIN; OCHRATOXIN; WATER;

ANIMAL; ARTICLE; BACTERIAL COUNT; CLASSIFICATION; DIET; ETHNOLOGY; FERMENTATION; FOOD CONTAMINATION; FOOD PRESERVATION; GENETICS; GROWTH, DEVELOPMENT AND AGING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INBRED STRAIN; ISOLATION AND PURIFICATION; MASS SPECTROMETRY; MEAT; METABOLISM; MICROBIOLOGICAL EXAMINATION; MICROBIOLOGY; MOLECULAR TYPING; PENICILLIUM; REAL TIME POLYMERASE CHAIN REACTION; SPAIN; SURFACE PROPERTY; SWINE;

ANIMALS; ANIMALS, INBRED STRAINS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLONY COUNT, MICROBIAL; DIET; FERMENTATION; FOOD CONTAMINATION; FOOD, PRESERVED; FUNGAL PROTEINS; MASS SPECTROMETRY; MEAT; MOLECULAR TYPING; MYCOLOGICAL TYPING TECHNIQUES; OCHRATOXINS; PENICILLIUM; REAL-TIME POLYMERASE CHAIN REACTION; SPAIN; SURFACE PROPERTIES; SUS SCROFA; WATER;

EID: 84865533187     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.06.029     Document Type: Article

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