2022
DOI: 10.3390/toxins14100693
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Ochratoxin A in Dry-Cured Ham: OTA-Producing Fungi, Prevalence, Detection Methods, and Biocontrol Strategies—A Review

Abstract: Traditional dry-cured hams are easily contaminated by toxigenic fungi during the fermentation and ripening stages. The detection and positive rates of ochratoxin A (OTA) are the highest among mycotoxins detected in traditional dry-cured hams, indicating that OTA in hams is a potential safety hazard to human health. This review addresses the mycotoxin-producing fungal species, the toxigenic conditions causing OTA contamination worldwide, the prevalence of OTA contamination in dry-cured hams, and the detection m… Show more

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Cited by 13 publications
(1 citation statement)
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“…In addition, traditionally used autochthonous food microorganisms may have potential in the prevention of mycotoxin-caused health effects [ 24 ]. As an alternative, biocontrol with the use of antagonistic microorganisms has been proposed for controlling toxigenic molds in foodstuffs, including fruits, wheat, dairy, and meat products [ 25 , 26 , 27 ]. The use of LAB to mitigate fungal spoilage of foods and feeds is a promising solution [ 28 , 29 ].…”
Section: Introductionmentioning
confidence: 99%
“…In addition, traditionally used autochthonous food microorganisms may have potential in the prevention of mycotoxin-caused health effects [ 24 ]. As an alternative, biocontrol with the use of antagonistic microorganisms has been proposed for controlling toxigenic molds in foodstuffs, including fruits, wheat, dairy, and meat products [ 25 , 26 , 27 ]. The use of LAB to mitigate fungal spoilage of foods and feeds is a promising solution [ 28 , 29 ].…”
Section: Introductionmentioning
confidence: 99%