Aflatoxin Production in Meats. II. Aged Dry Salamis and Aged Country Cured Hams-Reference-Cited by-同舟云学术

Aflatoxin Production in Meats. II. Aged Dry Salamis and Aged Country Cured Hams

Published:1969-11 Issue:5 Volume:18 Page:718-722
ISSN:0003-6919
Container-title:Applied Microbiology
language:en
Short-container-title:Appl Microbiol

Author:

Bullerman Lloyd B.¹²,Hartman Paul A.¹²,Ayres John C.¹²

Affiliation:

1. Department of Food Technology, Iowa State University, Ames, Iowa 50010

2. Department of Bacteriology, Iowa State University, Ames, Iowa 50010

Abstract

Italian-type salamis contaminated with Aspergillus flavus were more likely to develop aflatoxins during aging than were smoked Hungarian-type salamis under the same conditions. Temperatures below 15 C and humidities of less than 75% were found to prevent aflatoxin development during the aging of salami. The aging of salami for 8 weeks and the presence of curing ingredients, especially pepper and sodium nitrite, tended to reduce the amounts of aflatoxins found. Aflatoxins were produced by A. flavus and A. parasiticus on 6- to 9-month-old country cured hams during aging when the temperature approached 30 C.

Publisher

American Society for Microbiology

Subject

General Pharmacology, Toxicology and Pharmaceutics,General Immunology and Microbiology,General Biochemistry, Genetics and Molecular Biology,General Medicine

Link

https://journals.asm.org/doi/pdf/10.1128/am.18.5.718-722.1969

Reference8 articles.

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4. Extraction and analysis of aflatoxins from cured and aged meats;Bullerman L. B.;J. Ass. Offic. Anal. Chem.,1969

5. Christian J. A. 1964. Curing Georgia hams country style. University of Georgia Cooperative Extension Service Bulletin 627.

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