Composition and toxigenic potential of the mould population on dry-cured Iberian ham.

@article{Nez1996CompositionAT,
  title={Composition and toxigenic potential of the mould population on dry-cured Iberian ham.},
  author={F{\'e}lix N{\'u}{\~n}ez and Mar{\'i}a Magdalena Salinas Rodr{\'i}guez and Mar{\'i}a Elena Berm{\'u}dez and Juan Jos{\'e} C{\'o}rdoba and Miguel Angel Asensio},
  journal={International journal of food microbiology},
  year={1996},
  volume={32 1-2},
  pages={
          185-97
        }
}
The fungal population on dry-cured Iberian ham can be essential to the development of the product's unique characteristics, but health hazards due to mycotoxins may be significant. We examined the natural fungal population of Iberian hams during ripening at three different locations. Chloroform extracts from 59 selected isolates were tested for toxicity to brine shrimp larvae and VERO cells, for mutagenicity in the Ames test and for antimicrobial activity against Staphylococcus aureus. The… CONTINUE READING

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