Presence of ochratoxin A on the surface of dry-cured Iberian ham after initial fungal growth in the drying stage-Reference-Cited by-同舟云学术

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

Published:2012-12 Issue:4 Volume:92 Page:728-734
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Rodríguez Alicia,Rodríguez Mar,Martín Alberto,Delgado Josué,Córdoba Juan J.

Funder

Spanish Comisión Interministerial de Ciencia y Tecnología, Carnisenusa

Consolider Ingenio 2010

Gobierno de Extremadura

FEDER

Spanish Comisión Interministerial de Ciencia y Tecnología

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

1. Determination of patulin and ochratoxin A using HPLC in apple juice samples in Saudi Arabia;Al-Hazmi;Saudi Journal of Biological Sciences,2010

2. Compositional changes in surface mycoflora during ripening of naturally fermented sausages;Andersen;Journal of Food Protection,1995

3. Moulds contaminants on Norwegian dry-cured meat products;Asefa;International Journal of Food Microbiology,2009

4. Production and stability of patulin, ochratoxin A, citrinin, and cyclopiazonic acid on dry cured ham;Bailly;Journal of Food Protection,2005

5. Influence of abiotic parameters on ochratoxin A production by a Penicillium nordicum strain in dry-cured meat model systems;Battilani;Food Control,2010

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2. Evaluation of the efficacy of autochthonous biocontrol agents for controlling ochratoxin A production in simulated ripening of dry-cured ham;Food Bioscience;2024-08

3. Microbial diversity in dry-cured Iberian ham: an approach to the concept of microbial terroir;International Journal of Gastronomy and Food Science;2024-06

4. Meat Starter Culture Reduces Aspergillus parasiticus Production of Aflatoxins on Meat-Based and Salami Model Media;Toxins;2024-04-02

5. Sanitizing of stainless steel surfaces in the food industry: Effect of gaseous ozone against pathogens and filamentous fungi;Journal of Food Safety;2024-02

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