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

Toxins (Basel). 2022 Oct 9;14(10):693. doi: 10.3390/toxins14100693.

Abstract

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 to human health. This review addresses the mycotoxin-producing fungal species, the toxigenic conditions causing OTA contamination worldwide, the prevalence of OTA contamination in dry-cured hams, and the detection methods applied in OTA analysis. Additionally, this study introduces methods to prevent and control OTA in traditional dry-cured hams. The growth of common mycotoxin-producing fungi and the accumulation of mycotoxins in dry-cured ham can be controlled by a microbial starter. This review provides an important theoretical foundation for the research and control of OTA in traditional dry-cured hams.

Keywords: Aspergillus spp.; Ochratoxin A; Penicillium spp.; biological control; detection methods; dry-cured ham.

Publication types

  • Review
  • Research Support, Non-U.S. Gov't

MeSH terms

  • Food Contamination / analysis
  • Food Contamination / prevention & control
  • Food Microbiology
  • Fungi
  • Humans
  • Mycotoxins* / analysis
  • Ochratoxins* / analysis
  • Penicillium*
  • Pork Meat*
  • Prevalence

Substances

  • ochratoxin A
  • Ochratoxins
  • Mycotoxins

Grants and funding

This research was funded by National Natural Science Foundation of China (No. 3216160258), Gui Da Te Gang He Zi (2019) 92, Gui Da Pei Yu (2019) 40, Basic Scientific Research Program from Guizhou Science and Technology Agency (Qian Ke He Ji Chu-ZK [2021]176), and Guizhou Human Resources and Social Security Agency (Guizhou High-level Overseas Talents Innovation and entrepreneurship Project [2021]11).