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

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...

Descripción completa

Detalles Bibliográficos
Autores principales: Chen, Yuanshan, Chen, Jiang, Zhu, Qiujin, Wan, Jing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9612072/
https://www.ncbi.nlm.nih.gov/pubmed/36287962
http://dx.doi.org/10.3390/toxins14100693

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9612072/
https://www.ncbi.nlm.nih.gov/pubmed/36287962
http://dx.doi.org/10.3390/toxins14100693

Ejemplares similares