Aspergillus westerdijkiae as a major ochratoxin A risk in dry-cured ham based-media.
Sign Up to like & getrecommendations! Published in 2017 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2016.10.031
Abstract: Penicillium nordicum is well known for its ability to produce high amounts of ochratoxin A (OTA) in cured meat-derived products. On the other hand, Aspergillus westerdijkiae, one of the most relevant OTA-producing species of the… read more here.
Keywords: cured ham; risk; production; aspergillus westerdijkiae ... See more keywords