Mycotoxin Contamination and Prevention Measures in Dry-Cured Meat Products: A Review

doi:10.7506/spkx1002-6630-20200721-274

FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (21): 315-321.doi: 10.7506/spkx1002-6630-20200721-274

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Mycotoxin Contamination and Prevention Measures in Dry-Cured Meat Products: A Review

GUO Keyu, WANG Song, TANG Lin, OUYANG Wanlin, LIU Mengru, LIU Shuliang, YANG Yong, GUO Hongxiang, CHEN Shujuan

(1. College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; 2. Institute of Food Processing and Safety, Sichuan Agricultural University, Ya’an 625014, China; 3. Sichuan Jin Zhong Food Co., Ltd., Qionglai 611500, China)

Online:2021-11-15 Published:2021-11-23

Abstract

Abstract: Dry-cured meat products are susceptible to contamination by fungi during their production and storage. Some filamentous fungi in dry-cured meat products can produce mycotoxins under certain conditions, increasing the risk of toxin contamination in meat products and threatening human health seriously. In the current review, we provide a systematic discussion on the sources, types and hazards of mycotoxins in dry-cured meat meats such as aflatoxins, ochratoxin A, citrinin and cyclopiazonic acid, and summarize the current status of mycotoxin contamination in dry-cured meat meats in China and around the world with special focus on the prevention measures. It is hoped that this review could provide inspirations for the production of safer dry-cured meat meats.

Key words: cured meat products; filamentous fungi; mycotoxin; hazard; prevention

CLC Number:

TS201.6

GUO Keyu, WANG Song, TANG Lin, OUYANG Wanlin, LIU Mengru, LIU Shuliang, YANG Yong, GUO Hongxiang, CHEN Shujuan. Mycotoxin Contamination and Prevention Measures in Dry-Cured Meat Products: A Review[J]. FOOD SCIENCE, 2021, 42(21): 315-321.

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Mycotoxin Contamination and Prevention Measures in Dry-Cured Meat Products: A Review

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