Production of Ochratoxins A and B on Country Cured Ham
AUTOR(ES)
Escher, F. E.
RESUMO
Two strains of Aspergillus ochraceus and six of Penicillium viridicatum isolated from country cured hams were screened for production of ochratoxins A and B. None of the isolated P. viridicatum strains yielded detectable amounts of ochratoxin A or B, whereas both strains of A. ochraceus produced ochratoxins A and B on rice, defatted peanut meal, and country cured ham. After 21 days of incubation on ham, one-third of the toxin was found in the mycelial mat on the ham surface, whereas two-thirds had penetrated into the meat to a distance of 0.5 cm.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=379711Documentos Relacionados
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