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  • Title: Ochratoxin A in Dry-Cured Ham: OTA-Producing Fungi, Prevalence, Detection Methods, and Biocontrol Strategies-A Review.
    Author: Chen Y, Chen J, Zhu Q, Wan J.
    Journal: Toxins (Basel); 2022 Oct 09; 14(10):. PubMed ID: 36287962.
    Abstract:
    Traditional dry-cured hams are easily contaminated by toxigenic fungi during the fermentation and ripening stages. The detection and positive rates of ochratoxin A (OTA) are the highest among mycotoxins detected in traditional dry-cured hams, indicating that OTA in hams is a potential safety hazard to human health. This review addresses the mycotoxin-producing fungal species, the toxigenic conditions causing OTA contamination worldwide, the prevalence of OTA contamination in dry-cured hams, and the detection methods applied in OTA analysis. Additionally, this study introduces methods to prevent and control OTA in traditional dry-cured hams. The growth of common mycotoxin-producing fungi and the accumulation of mycotoxins in dry-cured ham can be controlled by a microbial starter. This review provides an important theoretical foundation for the research and control of OTA in traditional dry-cured hams.
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