Diffusion of mycotoxins and secondary metabolites in dry-cured meat products. (July 2019)

• Record Type: Journal Article
• Authors: Peromingo, Belén; Sulyok, Michael; Lemmens, Marc; Rodríguez, Alicia; Rodríguez, Mar
• Is Part Of: Food control. Volume 101(2019)
• Page Start: 144
• Page End: 150
• Publication Date: 2019-07
• Subjects: Dry-fermented sausage -- Dry-cured ham -- Diffusion -- Ochratoxin A -- Cyclopiazonic acid -- Fungal metabolites -- Penicillium; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2019.02.032
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: The aim of this study was to analyse the pattern and diffusion capacity of secondary metabolites produced by ochratoxin A (OTA)- and cyclopiazonic acid (CPA)-producing mould species commonly growing in dry-cured meat products. Dry-fermented sausage and dry-cured ham pieces were inoculated with Penicillium nordicum, Penicillium verrucosum and Penillium griseofulvum, and incubated at 20 °C for 15 days at 94% relative humidity. After incubation, the samples were divided into 3 subsamples: A (0–1 cm; including the fungal colony), B (1–2 cm) and C (2–3 cm). The subsamples were analysed with a UHPLC-Q trap-MS method capable of detecting and quantifying 33 mycotoxins at values around 1 μg/kg. Mould strains produced from 5 to 12 secondary metabolites on the surface of the meat products. Besides, a higher number of metabolites was encountered in dry-fermented sausage than in dry-cured ham. Some of the fungal secondary metabolites diffused from the surface (layer A) into the inner core of meat products (layers B and C) contaminating the products up to 3 cm depth. In general, the concentration of fungal metabolites able to diffuse generally decreased as they diffused inward; while other compounds remained on the surface. This supposes a problem for the industry given that the removal of mouldy surface of dry-cured meats seems not to protect consumers' health. Highlights: Penicillium produces various mycotoxins and secondary metabolites in cured meats. Some metabolites may diffuse into the inner core of cured meats up to 3 cm depth. More metabolites in dry-fermented sausage than in dry-cured ham were found. In general, metabolite concentration decreased as it diffused inward in cured meats. Removal of cured meat surface seems not to be enough to protect consumers' health.