Penicillium populations in dry-cured ham manufacturing plants.

  title={Penicillium populations in dry-cured ham manufacturing plants.},
  author={Paola Battilani and V Amedeo Pietri and Paola Giorni and Silvia Formenti and Terenzio Bertuzzi and Tania Toscani and Roberta Virgili and Zofia Kozakiewicz},
  journal={Journal of food protection},
  volume={70 4},
Seven ham manufacturing plants were sampled for 1 year to assess the mycoflora present in the air and on hams, with special attention given to potential mycotoxin producers. Temperature and relative humidity were recorded in the ripening rooms. Maturing rooms held hams from 2 to 3 through 6 to 7 ripening months, and aging rooms held hams for the following 6 to 7 months, until the 14-month ripening point, when they were ready for the market. Mean temperatures and relative humidities registered… CONTINUE READING