Food Hygiene and Safety, Faculty of Veterinary Science, University of Extremadura, Avda. de la Universidad, s/n. 10003-Cáceres, Spain.
Meat Sci. 2012 Dec;92(4):728-34. doi: 10.1016/j.meatsci.2012.06.029. Epub 2012 Jun 27.
Accumulation of ochratoxin A (OTA) on the surface and to a 0.5 cm depth of dry-cured Iberian ham after initial fungal growth was investigated. For this, 20 dry-cured Iberian hams from the drying stage showing incipient fungal growth on the surface were analyzed. In addition, the presence of OTA-producing molds was examined on the surface of the hams by real-time quantitative PCR (qPCR) based on the otanpsPN gene. Quantification of specific OTA-producing molds, such as Penicillium nordicum and Penicillium verrucosum was also achieved on the hams by specific qPCR methods. Ten of 20 dry-cured hams showed OTA at higher levels than those established by legal regulation. OTA was even detected in the deep section of hams. OTA-producing molds ranged from 1.5 to 7.3 log cfu/cm². Accumulation of OTA on the hams seems to be related to the presence of OTA-producing molds and especially to P. nordicum.
研究了初始真菌生长后，表面和 0.5 厘米深度的干腌伊比利亚火腿中赭曲霉毒素 A (OTA) 的积累情况。为此，分析了 20 个处于干燥阶段的干腌伊比利亚火腿，这些火腿表面已经出现了初期的真菌生长。此外，还通过基于 otanpsPN 基因的实时定量 PCR (qPCR) 检查了火腿表面是否存在产 OTA 的霉菌。还通过特定的 qPCR 方法在火腿上定量了特定的产 OTA 霉菌，如青霉属和疣孢青霉。20 个干腌火腿中有 10 个显示出比法定法规规定的更高水平的 OTA。OTA 甚至在火腿的深部也被检测到。产 OTA 的霉菌数量在 1.5 到 7.3 log cfu/cm²之间。OTA 在火腿上的积累似乎与产 OTA 的霉菌的存在有关，特别是与青霉属有关。
