Ecophysiology of OTA-producing fungi and its relevance in cured meat products

Abstract

The ripening process of fermented/dry cured foods is considered a favourable stage for the development of filamentous fungi on the product’s surface. In general, some species are beneficial, as they contribute to the aroma and flavour characteristics, while some species such as Aspergillus westerdijkiae , Penicillium brevicompactum , Penicillium griseofulvum , Penicillium nordicum , and Penicillium verrucosum can produce mycotoxins . The most common mycotoxin in such kind of meat product is the ochratoxin A (OTA) which is a toxic secondary metabolite classified as possible carcinogenic to humans (Group 2B by the International Agency for Research on Cancer). This brief review will approach the microbiota found in different cured meat products , and some studies demonstrating the main species able to produce OTA. Studies assessing intrinsic and extrinsic conditions that affect fungal ecophysiology and factors that can lead to reduction or increase in OTA production in cured meat products are also described. • Extrinsic and intrinsic factors influence the microbiota of cured meat products. • Knowledge on composition, environment and ecophysiology is key to avoid spoilage. • OTA contamination in cured meat products conveys risk to the consumers health. • Aspergillus westerdijkiae is an emerging problem in cured-meat products. • Few studies investigated the ecophysiology Aspergillus westerdijkiae .