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首页> 外文期刊>Food microbiology >Salting of dry-cured meat - A potential cause of contamination with the ochratoxin A-producing species Penicillium nordicum
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Salting of dry-cured meat - A potential cause of contamination with the ochratoxin A-producing species Penicillium nordicum

机译：干腌肉的腌制-产生曲霉毒素A的物种北青霉污染的潜在原因

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摘要

Penicillium nordicum is a known contaminant of protein-rich foods and is primarily found on dry-cured meat products. It is an important producer of the mycotoxin ochratoxin A, which has nephrotoxic and cancerogenic activities. Recently a high number of P. nordicum strains was isolated from different dry-cured meat products from one of the Slovenian meat-processing plants. Since we have isolated P. nordicum in high counts also from Artie habitats, such as sea water and sea ice and due to its ability to grow well at low temperatures and at increased salinity, sea salt was suspected as the possible source of P. nordicum. In the present study contamination of meat products, air in the meat-processing plant and sea salt used for salting were analysed. When 50 g of salt sample from a sealed package was dissolved in sterile water and filtered, 12 colonies of P. nordicum were obtained on solid medium incubated at 15 °C, while a salt sample from an open vessel in the meat-processing area developed high, uncountable number of colonies. Amplified fragment length polymorphism analyses of P. nordicum isolates from different sources showed that contamination of meat products via salt was possible. Three selected isolates examined for extrolites all produced ochratoxin A. As contamination of dry-cured meat products with P. nordicum represents a potential health risk for consumers and workers in the meat-processing plants, salt should be taken into account as a potential cause of such contaminations.
机译：北欧青霉是富含蛋白质的食品的已知污染物，主要存在于干腌肉制品中。它是霉菌毒素曲霉毒素A的重要生产者，och曲霉毒素A具有肾毒性和致癌活性。最近，从斯洛文尼亚肉类加工厂之一的不同干腌肉制品中分离出了大量的北欧假单胞菌菌株。由于我们也从Artie栖息地（例如海水和海冰）中分离出了大量的北欧假单胞菌，并且由于其能够在低温和高盐度下良好生长，因此怀疑海盐可能是北欧假单胞菌的来源。 。在本研究中，对肉类产品的污染进行了分析，分析了肉类加工厂中的空气和用于腌制的海盐。将密封包装中的50 g盐样品溶解在无菌水中并过滤后，在15°C下孵育的固体培养基上获得了12个北欧假单胞菌菌落，而肉类加工区的开放容器中的盐样品得到了生长高数量的殖民地。来自不同来源的北欧假单胞菌分离物的片段长度多态性扩增分析表明，通过盐污染肉制品是可能的。检验了三种选定的分离物是否存在外泌素，均产生曲霉毒素A。由于干P肉产品受到野菜假单胞菌的污染对肉类加工厂的消费者和工人构成了潜在的健康风险，因此应考虑将盐作为引起肉制品加工厂的潜在原因。这样的污染。

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  • 来源
    《Food microbiology》 |2011年第6期|p.1111-1116|共6页
  • 作者

    Silva Sonjak; Mia Licen; Jens Christian Frisvad; Nina Gunde-Cimerman;

  • 作者单位

    Department of Biology. Biotechnical Faculty, University of Ljubljana, Vecna pot III, SI-WOO Ljubljana, Slovenia;

    Department of Biology. Biotechnical Faculty, University of Ljubljana, Vecna pot III, SI-WOO Ljubljana, Slovenia;

    Department of Systems Biology, Technical University of Denmark, Seltofts Plads, Building 221, DK-2800 Kgs. Lyngby, Denmark;

    Department of Biology. Biotechnical Faculty, University of Ljubljana, Vecna pot III, SI-WOO Ljubljana, Slovenia;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    dry-cured meat; moulds; ochratoxin a; penicillium nordicum; sea salt;

    机译：干腌肉;霉菌;och曲霉毒素a;青霉;海盐;

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