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  • Title: Mycoflora and toxigenic Aspergillus flavus in Spanish dry-cured ham.
    Author: Rojas FJ, Jodral M, Gosalvez F, Pozo R.
    Journal: Int J Food Microbiol; 1991 Aug; 13(4):249-55. PubMed ID: 1911081.
    Abstract:
    Sixty-five dry-salted hams were analysed. Aspergillus and Penicillium were the dominant genera. In general, the mould flora was dominated by Aspergillus spp. and primarily A. glaucus, A. fumigatus, A. niger and A. flavus. A flavus was found in 16 hams and 9 out of 16 strains examined produced aflatoxins 'in vitro'. Surface samples of dry-salted hams showed growth of inoculated A. parasiticus NRRL-2999 strains and production of aflatoxins in low levels at 25 and 30 degrees C. It is concluded that the presence of toxigenic strains in Spanish dry-salted ham does not constitute a health risk.
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