Effects of environmental conditions and substrate on growth and ochratoxin A production by Penicillium verrucosum and Penicillium nordicum: Relative risk assessment of OTA in dry-cured meat products

Sánchez-Montero, Lourdes; Córdoba, Juan J.; Peromingo, Belén; Álvarez, Micaela; Núñez, Félix

doi:10.1016/j.foodres.2018.12.025

Cited by 44 publications

(26 citation statements)

References 45 publications

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“…The level of OTA presence in SDDCH was not always correlated to the level of A. westerdijkiae concentration. Indeed, no association was observed between the presence of mycotoxin and the biomass of the A. westerdijkiae OTA-producing strain, confirming the results of Xu et al [ 58 ], who demonstrated that the production and concentration of some mycotoxins in food are not necessarily proportional to the biomass of the OTA-producing mold. Again, the data confirmed the biocontrol activity of D. hansenii against OTA-producing mold in meat products as previously demonstrated by various authors [ 1 , 26 , 29 , 31 , 52 ].…”

Section: Discussionsupporting

confidence: 85%

Effect of a Debaryomyces hansenii and Lactobacillus buchneri Starter Culture on Aspergillus westerdijkiae Ochratoxin A Production and Growth during the Manufacture of Short Seasoned Dry-Cured Ham

2020

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Recently, specific dry-cured hams have started to be produced in San Daniele and Parma areas. The ingredients are similar to protected denomination of origin (PDO) produced in San Daniele or Parma areas, and include pork leg, coming from pigs bred in the Italian peninsula, salt and spices. However, these specific new products cannot be marked as a PDO, either San Daniele or Parma dry cured ham, because they are seasoned for 6 months, and the mark PDO is given only to products seasoned over 13 months. Consequently, these products are called short-seasoned dry-cured ham (SSDCH) and are not branded PDO. During their seasoning period, particularly from the first drying until the end of the seasoning period, many molds, including Eurotium spp. and Penicillium spp., can grow on the surface and work together with other molds and tissue enzymes to produce a unique aroma. Both of these strains typically predominate over other molds. However, molds producing ochratoxins, such as Aspergillus ochraceus and Penicillium nordicum, can simultaneously grow and produce ochratoxin A (OTA). Consequently, these dry-cured hams may represent a potential health risk for consumers. Recently, Aspergillus westerdijkiae has been isolated from SSDCHs, which could represent a potential problem for consumers. Therefore, the aim of this study was to inhibit A. westerdijkiae using Debaryomyces hansenii or Lactobacillus buchneri or a mix of both microorganisms. Six D. hansenii and six L. buchneri strains were tested in vitro for their ability to inhibit A. westerdijkiae. The strains D. hansenii (DIAL)1 and L. buchneri (Lb)4 demonstrated the highest inhibitory activity and were selected for in situ tests. The strains were inoculated or co-inoculated on fresh pork legs for SSDCH production with OTA-producing A. westerdijkiae prior to the first drying and seasoning. At the end of seasoning (six months), OTA was not detected in the SSDCH treated with both microorganisms and their combination. Because both strains did not adversely affect the SSDCH odor or flavor, the combination of these strains are proposed for use as starters to inhibit OTA-producing A. westerdijkiae.

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Section: Discussionsupporting

confidence: 85%

Effect of a Debaryomyces hansenii and Lactobacillus buchneri Starter Culture on Aspergillus westerdijkiae Ochratoxin A Production and Growth during the Manufacture of Short Seasoned Dry-Cured Ham

2020

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“…The matrix effect is widely reported in literature, with emphasis on mycotoxin production, e.g., for P. nordicum and P. verrucosum [18,40]. The nutritional matrix effect was recently pointed out also by Coton et al [41]; a strain of P. nordicum produced OTA and CIT in Comté cheese, while these metabolites were not detected in yeast extract with supplements medium (YES).…”

Section: Discussionmentioning

confidence: 97%

“…T range for toxin production was between 15 and 25 • C, in agreement with the findings of Sànchez-Monter at al. [40]; they reported that P. verrucosum and P. nordicum produced OTA readily in the range 15-25 • C on dry-cured meat products. On the contrary, STC was optimally produced by A. versicolor at 10-15 • C; this fungus is known as mesophilic, with a minimum T for growth of 9 • C at 0.97 a w [43].…”

Section: Discussionmentioning

confidence: 99%

Modelling Fungal Growth, Mycotoxin Production and Release in Grana Cheese

2020

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No information is available in the literature about the influence of temperature (T) on Penicillium and Aspergillus spp. growth and mycotoxin production on cheese rinds. The aim of this work was to: (i) study fungal ecology on cheese in terms of T requirements, focusing on the partitioning of mycotoxins between the rind and mycelium; and (ii) validate predictive models previously developed by in vitro trials. Grana cheese rind blocks were inoculated with A. versicolor, P. crustosum, P. nordicum, P. roqueforti, and P. verrucosum, incubated at different T regimes (10–30 °C, step 5 °C) and after 14 days the production of mycotoxins (ochratoxin A (OTA); sterigmatocystin (STC); roquefortine C (ROQ-C), mycophenolic acid (MPA), Pr toxin (PR-Tox), citrinin (CIT), cyclopiazonic acid (CPA)) was quantified. All the fungi grew optimally around 15–25 °C and produced the expected mycotoxins (except MPA, Pr-Tox, and CIT). The majority of the mycotoxins produced remained in the mycelium (~90%) in three out of five fungal species (P. crustosum, P. nordicum, and P. roqueforti); the opposite occurred for A. versicolor and P. verrucosum with 71% and 58% of STC and OTA detected in cheese rind, respectively. Available predictive models fitted fungal growth on the cheese rind well, but validation was not possible for mycotoxins because they were produced in a very narrow T range.

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“…Although mould growth should not be considered the only parameter to predict OTA contamination in foods [16,49], a positive correlation has been described between the growth of ochratoxigenic moulds and the production of OTA on meat substrates [30]. However, considering the limited effect observed on the growth of P. nordicum (Table 1), it can be inferred that the recorded drastic decrease in OTA (Table 2) is not due to the influence of bioprotective agents on toxigenic mould development.…”

Section: Discussionmentioning

confidence: 99%

“…In this study the OTA-producer P. nordicum FHSCC IB4, the antifungal D. hansenii FHSCC 253H, both from the the Food Hygiene and Safety Culture Collection at the University of Extremadura (Cáceres, Spain), and the PgAFP-producer P. chrysogenum CECT 20922, from the Spanish Type Culture Collection (Valencia, Spain) were used. All three strains were isolated from dry-cured ham [16,28,38]. The ability of P. nordicum to produce OTA [16] and the antifungal activity of D. hansenii [24,[28][29][30] and P. chrysogenum [40,41] have been previously assessed.…”

Section: Microorganismsmentioning

confidence: 99%

Efficacy of the Combined Protective Cultures of Penicillium chrysogenum and Debaryomyces hansenii for the Control of Ochratoxin A Hazard in Dry-Cured Ham

Cebrián

Rodrı́guez

Peromingo

et al. 2019

Toxins

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The ecological conditions during the ripening of dry-cured ham favour the development of moulds on its surface, being frequently the presence of Penicillium nordicum, a producer of ochratoxin A (OTA). Biocontrol using moulds and yeasts usually found in dry-cured ham is a promising strategy to minimize this hazard. The aim of this work is to evaluate the effect of previously selected Debaryomyces hansenii and Penicillium chrysogenum strains on growth, OTA production, and relative expression of genes involved in the OTA biosynthesis by P. nordicum. P. nordicum was inoculated against the protective cultures individually and combined on dry-cured ham for 21 days at 20 °C. None of the treatments reduced the growth of P. nordicum, but all of them decreased OTA concentration. The lower production of OTA could be related to significant repression of the relative expression of otapksPN and otanpsPN genes of P. nordicum. The efficacy of the combined protective cultures was tested in 24 dry-cured hams in industrial ripening (an 8 month-long production). OTA was detected in nine of the 12 dry-cured hams in the batch inoculated only with P. nordicum. However, in the batch inoculated with both P. nordicum and the combined protective culture, a considerable reduction of OTA contamination was observed. In conclusion, although the efficacy of individual use P. chrysogenum is great, the combination with D. hansenii enhances its antifungal activity and could be proposed as a mixed protective culture to control the hazard of the presence of OTA in dry-cured ham.

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Effects of environmental conditions and substrate on growth and ochratoxin A production by Penicillium verrucosum and Penicillium nordicum: Relative risk assessment of OTA in dry-cured meat products

Cited by 44 publications

References 45 publications

Effect of a Debaryomyces hansenii and Lactobacillus buchneri Starter Culture on Aspergillus westerdijkiae Ochratoxin A Production and Growth during the Manufacture of Short Seasoned Dry-Cured Ham

Effect of a Debaryomyces hansenii and Lactobacillus buchneri Starter Culture on Aspergillus westerdijkiae Ochratoxin A Production and Growth during the Manufacture of Short Seasoned Dry-Cured Ham

Modelling Fungal Growth, Mycotoxin Production and Release in Grana Cheese

Efficacy of the Combined Protective Cultures of Penicillium chrysogenum and Debaryomyces hansenii for the Control of Ochratoxin A Hazard in Dry-Cured Ham

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