Insights into existing and future fungal and mycotoxin contamination of cured meats

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dc.contributor.author Perrone, Giancarlo
dc.contributor.author Rodriguez, Alicia
dc.contributor.author Magistà, Donato
dc.contributor.author Magan, Naresh
dc.date.accessioned 2020-01-30T19:04:41Z
dc.date.available 2020-01-30T19:04:41Z
dc.date.issued 2019-07-31
dc.identifier.citation Perrone G, Rodriguez A, Magistà D, Magan N. (2019) Insights into existing and future fungal and mycotoxin contamination of cured meats. Current Opinion in Food Science, Volume 29, October 2019, pp. 20-27 en_UK
dc.identifier.issn 2214-7993
dc.identifier.uri https://doi.org/10.1016/j.cofs.2019.06.012
dc.identifier.uri http://dspace.lib.cranfield.ac.uk/handle/1826/15052
dc.description.abstract Cured meats are widely consumed in various regions of the world and, as for other foods, consumers are increasingly aware of the need for better quality and safety. Various fungal communities can colonise meat products during their curing with beneficial or detrimental effects depending on the dominant species. Some contribute to flavour, anti-oxidative and protective effects, while others cause spoilage, including undesirable off-flavours/odours and mycotoxin contamination. Recently, increasing research on fungal ecophysiology and mycotoxin occurrence, especially of ochratoxin A (OTA) and aflatoxins, has been shown in these products. This review addresses the existing and new knowledge which is available to provide insights into the reasons why certain fungi colonise cured meats including their ecology, the importance of critical control points and effective use of new monitoring methods for evaluating the risk of mycotoxin contamination of these products. en_UK
dc.language.iso en en_UK
dc.publisher Elsevier en_UK
dc.rights Attribution-NonCommercial-NoDerivatives 4.0 International *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/ *
dc.title Insights into existing and future fungal and mycotoxin contamination of cured meats en_UK
dc.type Article en_UK


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