Dry-cured Meat Products Research Articles

Impact of Various Smoking Techniques on Polycyclic Aromatic Hydrocarbon (PAH) Formation in Dry-Cured Pork Neck (Buđola)

Traditional meat products that are smoked may pose health risks due to polycyclic aromatic hydrocarbons (PAHs). Recently, concerns have grown about the health implications of meat products smoked under traditional, uncontrolled conditions. This study compares the levels of polycyclic aromatic hydrocarbons in specimens of the dry-cured meat product “Buđola” made in traditional smokehouses versus industrial chambers. PAHs were measured upon completion of smoking and when the production was complete. The findings indicate that traditional smoking methods lead to higher PAH contamination compared to industrial methods. Among the 16 PAHs analyzed, 10 (NA, AL, FL, ANT, PHE, FLT, BA, PR, BBF, BKF) were detected in traditionally smoked “Buđola” samples, whereas only 2 (NA, AL) were found in samples smoked by industrial methods. The BP levels in all samples were undetectable. PAH4 levels in industrial smoked “Buđola” were below the quantification limit, while those in traditional products were 28.77 μgkg−1 for the surface layers and 21.14 μgkg−1 for inner layers. The total PAH16 content ranged from 4.32 μgkg−1 to 3587.83 μgkg−1. The inner layers had lower concentrations of overall and specific PAHs in relation to the product surface. The results suggest that, from a health perspective, industrially produced “Buđola” is safer for consumption than the product smoked in uncontrolled conditions.

Elucidation of potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa

Dry-cured meat products are considerably popular around the world due to unique flavor. Proteolysis is one of the enzymatic reactions from which flavor substances are derived, which is affected by endogenous proteases. The purpose aimed to reveal the potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa in this paper. The dynamic changes of endogenous proteases activity, free amino acids, and volatiles during dry-cured pork coppa processing were characterized. The results showed that 5 kinds of free amino acids, Glu, Lys, Val, Ala, and Leu, were identified as significant contributors to taste. Meanwhile, key volatiles, such as hexanal, nonanal, octanal, benzaldehyde, 3-methyl butanoic acid, 2-methyl propanoic acid, and ethyl octanoate, greatly contributed to the flavor characteristics of dry-cured pork coppa. Further partial correlation analysis was performed to better elucidate the relationship among parameters. The results revealed that close relationship between endogenous proteases and key substances. RAP not only significantly affected the accumulation of key active-amino acids, but also affected the accumulation of ethyl octanoate, 2,3-pentanedione, and 2,3-octanedione by regulating the accumulation of octanoic acid and Leu. In addition, cathepsin B and D, DPP Ⅱ, DPP Ⅳ and RAP notably affected accumulation of hexanal.

Quality and Flavor Difference in Dry-Cured Meat Treated with Low-Sodium Salts: An Emphasis on Magnesium.

The present study aimed to develop low-sodium curing agents for dry-cured meat products. Four low-sodium formulations (SPMA, SPM, SP, and SM) were used for dry-curing meat. The physicochemical properties and flavor of the dry-cured meat were investigated. The presence of Mg2+ ions hindered the penetration of Na+ into the meat. The weight loss, moisture content, and pH of all low-sodium salt groups were lower than those of S. Mg2+ addition increased the water activity (Aw) of SPMA, SPM, and SM. Dry-curing meat with low-sodium salts promoted the production of volatile flavor compounds, with Mg2+ playing a more prominent role. Furthermore, low-sodium salts also promoted protein degradation and increased the content of free amino acids in dry-cured meat, especially in SM. Principal component analysis (PCA) showed that the low-sodium salts containing Mg2+ were conducive to improving the quality of dry-cured meat products. Therefore, low-sodium salts enriched with Mg2+ become a desirable low-sodium curing agent for achieving salt reduction in dry-cured meat products.

Occurrence of ochratoxin A in Sichuan bacon from different geographical regions and characterization and biocontrol of ochratoxigenic Aspergillus westerdijkiae strain 21G2-1A

Sichuan bacon represents the most prevalent dry-cured meat product across Southwest China, but it is vulnerable to fungal spoilage. In the present study, a total of 47 Sichuan bacons were obtained from different regions of the Sichuan Province and analyzed for the presence of ochratoxin A (OTA), yielding a positive rate of 23.4 % (11/47). All the observed OTA concentrations exceeded the maximum admissible dose in meat products (1 μg/kg) established by some EU countries, with the highest OTA concentration being 250.75 μg/kg, which raises a food safety concern and reveals the need for a standardized scientific processing protocol. Then, an OTA-producing fungus named 21G2-1A was isolated from positive samples and found to be Aspergillus westerdijkiae. Further characterization suggested a positive correlation between fungal growth and OTA production. The optimal temperature for the former was 25 °C, while it was 20 °C for the latter. Although the A. westerdijkiae strain 21G2-1A demonstrated greater mycelium growth in the presence of NaCl, OTA production was significantly dismissed when the salinity was greater than 5 %. Four lactic acid bacteria (LAB) were screened out as antagonists against the ochratoxigenic fungus. In vitro evaluation of the antagonists revealed that live cells inhibited fungal growth, and adsorption also contributed to OTA removal at different levels. This study sheds some light on OTA control in Sichuan bacon through a biological approach.

Influence of starter cultures on microbiological and physical-chemical parameters of dry-cured products

Using the antagonistic competitive interaction of the microbiological cultures has become one of the potential and modern ways to improve the quality of dry-cured meat products. These studies aim to substantiate the use of the starter cultures for producing fermented pork meat products. The studies' physicochemical, microbiological, organoleptic, and statistical methods were used for their implementation. Two starter cultures were used on the basis of Lactobacillus plantarum, L. rhamnosus and Kocuria rosea (SC 1); Staphylococcus carnosus, L. plantarum, L. Rhamnosus and L. paracasei (SC 2). The dynamics of microbiota development, the dynamics of acidity, the content of sodium nitrite, parameters of water activity, the dynamics of moisture changes, the content of nitrogen-containing substances, the accumulation of free cyclic and acyclic amino acids, as well as the organoleptic characteristics were studied. It had been established that the undesirable microflora is suppressed due to the active development of the starter cultures in fermented meat products. The study results confirm that using the starter cultures while producing the dry-cured meat contributes to their dehydration and reduction of the parameters of water activity. Based on the tasting results, the samples with the addition of the compositions of the starter cultures received a total score higher than the control sample, in particular, they had a beautiful appearance, a cut of red color, an elastic consistency, a delectable flavor with a characteristic sour after-taste. The use of the starter culture based on the combination of Staphylococcus carnosus, L. plantarum, L. rhamnosus, and L. paracasei (SC 2) for the dry-cured meat products to be produced activates the microbiological processes, which improves the structural-mechanical properties of the meat product, increases the water-binding power and, as a whole, positively influences on the quality of the finished product. It has been shown that the use of the drugs SC 2 and SC 1, when the dry-cured pork balyks are produced, decreases the duration of the technological cycle by 3-4 days, as well as ensures a high degree of sanitary and epidemic safety of the finished product: the absence of pathogenic and opportunistic microorganisms, the low residual content of sodium nitrite of up to 0.003%.

Content of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Meat Products from North Serbia (Vojvodina)

This study examined the safety of meat products from north Serbia (Vojvodina), smoked in traditional conditions, from a PAH point of view, and assessed the possibility of their reduction in these types of products. Samples of dry cured meat products, bacons and dry fermented sausages smoked in six different chambers on the territory of Vojvodina were examined. The contents of 16 polycyclic aromatic hydrocarbons, from the United States Environmental Protection Agency list (16 US-EPA PAHs), and sensory quality of meat products were determined. The total content of 16 US-EPA PAHs in dry cured meat products was in the range from 99.73 μg/kg to 412.76 μg/kg; in bacons it was in the range from 36.43 μg/kg to 188.86 μg/kg; and in dry fermented sausages in the range from 47.23 μg/kg to 270.60 μg/kg. The lowest contents of 16 US-EPA PAHs compounds were determined in meat products smoked in traditional conditions during 3–5 days (3–4 h per day) at a distance of 2.5 m between the fire and products. Generally, it can be concluded that shortening of smoking process is justified, because products of good sensory quality and with decreased content of PAHs compounds were obtained. Benzo[a]pyrene, whose maximum allowed content in smoked meat products is 2 μg/kg, was below the limit of detection in all examined traditional meat products from Vojvodina. Also, contents of PAH4, sum of benz[a]anthracene, chrysene, benzo[a]pyrene and benzo[b]fluoranthene, were in the range from ND to 2.22 μg/kg, still greatly lower than the set maximum value. These results indicated the safety of dry cured meat products, bacons and dry fermented sausages from the territory of north Serbia (Vojvodina), as defined by EU Regulation 2023/915 criteria for PAHs contents.

Discovering potential biomarkers for Ochratoxin A production by Penicillium nordicum in dry-cured meat matrices through untargeted metabolomics

Ochratoxin A (OTA) is a mycotoxin produced by Penicillium nordicum, being this species a notable producer in dry-cured meat products. This toxin is one of the main fungal contaminants found in a variety of foods, including ripened meat products. Due to its harmful effects on health, it is essential to develop strategies from different approaches to identify whether products are contaminated and try to predict mycotoxin production during maturation to establish necessary corrective measures. In this study, targeted and untargeted metabolomic analyses were conducted to identify differential metabolites produced by three P. nordicum strains. These metabolites could be related to OTA production in agar-ham and dry-fermented sausage agar media under different water activity conditions. A Q Exactive™ Plus Hybrid Quadrupole-Orbitrap™ Mass Spectrometer was used to identify potential biomarkers and predictor-variables associated with OTA, employing: six comparatives that covered various aspects before and after OTA emergence, two analysis platforms (RStudio and MetaboAnalyst) and two approaches (imputation and non-imputation). The analysis was performed following two strategies, a Univariate and a Multivariate Statistical Analysis. As a result, several significant metabolites were identified as significantly linked to OTA production, including Asenjonamide C, (S,S)-Anacine, SPF-32629 A and Pseudouridine, which could potentially serve as biomarkers for OTA production. The study also highlighted the importance of using bioinformatic platforms, such as RStudio and MetaboAnalyst, for comprehensive analysis when integrating multiple outputs. This study paves the way for OTA prevention and taking corrective actions within the Hazard Analysis and Critical Control Points (HACCP) framework, after pointing out metabolites associated with OTA production, which deserve to be further studied in hams undergone to industrial ripening.

Policiklični aromatični ugljovodonici kao limitirajući parametar tradicionalne proizvodnje suhomesnatih proizvoda

The goal of the study was to investigate the concentration of 16 US EPA polycyclic aromatic hydrocarbons (PAHs) and check the sensory properties in 11 dry-cured meat products, smoked in three different ways (atmospheric simulation chamber (ATMOS), industrial chamber and traditional craft smokehouse) in one meat industry facility in Serbia. Controlled industrial production cannot provide all distinguishable and specific sensory properties of traditional dry-cured products, so more and more frequently meat industries decide to include the products smoked in traditional craft smokehouses in their product assortment. 16 US EPA PAHs were determined using a gas chromatography-mass spectrometry method (GC-MS). The obtained results are part of the production technology validating process of the tested smoked meat products. Total concentrations of benzo(a)pyrene, benzo(a)anthracene, benzo(b)fluranthene and chrysene (comprising the so-called "PAH4" group) in traditional homemade smoked bacon produced in compliance with all the guidelines of good manufacturing and hygiene practice, reached 15.82 µg/kg what was above the legal limits set by Serbian legislation. This indicates that there is a need for monitoring the PAH content compounds in traditional smoked meat products, and quite likely the revision of the current rulebook on traditional dry-cured meat products following the EU practice.

Toxoplasma gondii in Spanish commercial dry-cured meat products

Toxoplasma gondii in Spanish commercial dry-cured meat products

Genotypic diversity and antagonistic activities of enterococci isolated from pastırma.

The biodiversity of enterococci from pastırma (a traditional Turkish dry-cured meat product) by genotypic identification and the antagonistic activities of strains were investigated. Pastırma samples taken from 20 different small-scale factories were subjected to microbiological and physicochemical analysis. A hundred enterococci isolates were identified by 16S rRNA gene sequence analysis. To determine antagonistic activity of strains, Listeria monocytogenes and Staphylococcus aureus were used. The lactic acid bacteria and Micrococcus/Staphylococcus counts were ≥ 6 log cfu/g in 55% of the samples and 75% of the samples, respectively. Enterobacteriaceae was generally below the detectable level (< 2 log cfu/g). The enterococci count was higher than 6 log cfu/g in 30-35% of the samples, depending on the medium used. The enterococci isolates (100 isolates) were identified as E. faecium (80 strains), E. faecalis (19 strains) and E. hirae (1 strain) in genotypic identification. The nine E. faecium strains showed antagonistic activity against L. monocytogenes in the well diffusion test. In contrast, in the same antagonistic activity test, all of the strains had no antagonistic activity against S. aureus. Further studies could be planned to characterize E. faecium strains that show antagonistic activity against L. monocytogenes.

Dissociation of ferriheme from oxidized heme proteins and re-reduction of ferriheme to ferroheme are crucial for the formation of zinc protoporphyrin IX in nitrite/nitrate-free dry-cured meat products.

Zinc protoporphyrin IX (ZnPP) is the dominant red pigment in nitrate/nitrite-free dry-cured meat products such as Parma ham, and it is considered to be a potential alternative to nitrite/nitrate for reddening dry-cured meat products. Ferroheme and ferriheme dissociated from heme proteins in meat were proposed as substrates to form ZnPP. To elucidate their specific formation mechanism, nitric oxide, carbon monoxide, and azide were used to stable heme in heme proteins. The exogenous hemoglobin derivatives bound with these ligands showed lower heme dissociation compared with exogenous oxyhemoglobin and did not contribute to ZnPP formation. Meanwhile, azide inhibited almost all ZnPP formation by binding to ferriheme, indicating ferriheme dissociation from oxidized heme proteins, predominantly for ZnPP formation. Free ferriheme could not be converted to ZnPP unless it was reduced to ferroheme. Overall, ferriheme dissociated from oxidized heme proteins was the dominant substrate for conversion to ZnPP after re-reduction to ferroheme.

Regional distribution and diversity of Aspergillus and Penicillium species on Croatian traditional meat products

Various factors, such as weather and production practices (e.g., environmental hygiene, process duration, raw material quality, ripening temperature, and relative humidity), in combination with the intrinsic product properties (e.g., pH, aw, salt content), significantly affect the growth of surface moulds. The aim of this study was to isolate and identify surface moulds retrieved from traditional meat products (TMPs) and correlate these data to the production region and production technology. The surface of 250 TMPs (dry-fermented sausages, n = 108; dry-cured meat products, n = 142) from five Croatian regions were sampled during a two-year period. Dry-fermented sausages had a significantly higher pH and a lower salt concentration when compared to dry-cured meat products. In total, 528 isolates were obtained, comprising 20 Penicillium and 17 Aspergillus species. The species most frequently isolated from the dry-fermented sausages were P. commune (32.4 %), A. proliferans (33 %), and P. solitum (14.8 %), while A. proliferans (52.1 %), P. commune (28.9 %) and P. citrinum (19.7 %) predominated in dry-cured meat products. Aspergillus predominated on the TMPs from southern Croatia, while Penicillium was prevalent on products from the other four regions, possibly due to differences in weather conditions. Seven potentially mycotoxigenic species (A. creber, A. flavus, A. niger, A. westerdijkiae, P. citrinum, P. commune, and P. nordicum) were isolated and identified. Regular monitoring of mould species and their toxigenic metabolites present on traditional meat products is of the utmost importance from the public health perspective, while the results of such a monitoring can prove beneficial for the tailoring of the production technology development.

Water activity of Czech dry-cured meat products: Influence of sampling point and sample preparation method

Water activity of Czech dry-cured meat products: Influence of sampling point and sample preparation method

Domestication in dry-cured meat Penicillium fungi: Convergent specific phenotypes and horizontal gene transfers without strong genetic subdivision.

Some fungi have been domesticated for food production, with genetic differentiation between populations from food and wild environments, and food populations often acquiring beneficial traits through horizontal gene transfers (HGTs). Studying their adaptation to human-made substrates is of fundamental and applied importance for understanding adaptation processes and for further strain improvement. We studied here the population structures and phenotypes of two distantly related Penicillium species used for dry-cured meat production, P. nalgiovense, the most common species in the dry-cured meat food industry, and P. salamii, used locally by farms. Both species displayed low genetic diversity, lacking differentiation between strains isolated from dry-cured meat and those from other environments. Nevertheless, the strains collected from dry-cured meat within each species displayed slower proteolysis and lipolysis than their wild conspecifics, and those of P. nalgiovense were whiter. Phenotypically, the non-dry-cured meat strains were more similar to their sister species than to their conspecific dry-cured meat strains, indicating an evolution of specific phenotypes in dry-cured meat strains. A comparison of available Penicillium genomes from various environments revealed HGTs, particularly between P. nalgiovense and P. salamii (representing almost 1.5 Mb of cumulative length). HGTs additionally involved P. biforme, also found in dry-cured meat products. We further detected positive selection based on amino acid changes. Our findings suggest that selection by humans has shaped the P. salamii and P. nalgiovense populations used for dry-cured meat production, which constitutes domestication. Several genetic and phenotypic changes were similar in P. salamii, P. nalgiovense and P. biforme, indicating convergent adaptation to the same human-made environment. Our findings have implications for fundamental knowledge on adaptation and for the food industry: the discovery of different phenotypes and of two mating types paves the way for strain improvement by conventional breeding, to elucidate the genomic bases of beneficial phenotypes and to generate diversity.

Effect of selected agents for ochratoxin A biocontrol on the colour, texture and volatile profile of dry-cured fermented sausages.

Traditional dry-cured fermented sausages favour the growth of an autochthonous microbial population, which plays an important role in their sensory aspects. However, some moulds can produce mycotoxins such as ochratoxin A (OTA). The biocontrol agents (BCAs) Debaryomyces hansenii FHSCC 253H and Staphylococcus xylosus FHSCC Sx8 have been demonstrated to reduce OTA production in dry-cured meat products, but their influence in the sensory characteristics of sausages has to be tested. The aim of this study was to evaluate the effect of these BCAs on the colour, texture and volatile profile of dry-cured fermented sausages. D. hansenii caused few differences in the tested parameters with respect to the control batch. S. xylosus modified the texture and colour, although the values found were within the range expected for dry-cured fermented sausages 'salchichón'. Additionally, the volatile profile revealed the potential antioxidant effect of both BCAs and their ability to produce compounds associated with the ripened aroma that could increase product acceptability. The results indicate that there were no inconveniences in implementing both BCAs during the processing of dry-cured fermented sausages 'salchichón'. Moreover, D. hansenii FHSCC 253H could improve the volatile profile of this product. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Antilisterial activity of cinnamon essential oil, pomegranate extract, or strawberry tree extract against Listeria monocytogenes in slices of dry-cured ham and pork loin.

Owing to concerns about the antimicrobial resistance of agents that can prevent the growth of Listeria monocytogenes in meat, researchers have investigated natural preservatives with antilisterial effects. However, in vivo application of essential oils and plant extracts usually results in reduced antimicrobial activity in meat products when compared to in vitro studies. This study aimed to evaluate the in vivo antimicrobial activity of cinnamon essential oil, pomegranate, and strawberry tree extracts in slices of dry-cured ham and pork loin against L. monocytogenes. Fragments of sterile dry-cured ham were inoculated with 100 μL cinnamon oil 0.5%, pomegranate, or strawberry crude extract. After 10 min, 100 μL of L. monocytogenes serotype 4b (104 colony-forming unit [CFU]/mL) was inoculated, and samples were incubated at 7 °C for 7 d to simulate the processing and storage temperature conditions of dry-cured meat products. L. monocytogenes was detected and quantified. Only strawberry extract presented significant differences (P < 0.05) from the control; thus, it was selected for the assay with 2% and 4% salt-treated pork loin. The strawberry tree extract significantly (P < 0.05) reduced the growth of L. monocytogenes in dry-cured ham. However, it could not reduce L. monocytogenes growth in pork loin, regardless of the salt concentration. This is the first report on the antimicrobial effect of strawberry tree leaf extract against L. monocytogenes in dry-cured ham.

Evaluation of Autochthonous Coagulase-Negative Staphylococci as Starter Cultures for the Production of Pastırma.

The aim of the study was to investigate the effects of Staphylococcus xylosus 39, S. equorum 53, or S. vitulinus 75, previously isolated from pastırma, on the quality characteristics of pastırma, a Turkish dry-cured meat product, and to evaluate their potential use as starter cultures. The pastırma production was carried out with a traditional method. The control pastırma groups were manufactured without adding any starter culture. At the end of production, the groups were subjected to microbiological and physico-chemical analyses. The pH was above 5.5, and the aw value was below 0.90 in all groups. The strains used exhibited good adaptation to the pastırma. The S. equorum 53 decreased the thiobarbituric acid reactive substances (TBARS) value in pastırma, while the S. xylosus 39 increased the redness (a*) color value. The autochthonous strains caused a decrease in the palmitic acid (C16:0). However, they had no significant effect on the stearic acid (C18:0) and the oleic acid (C18:1n-9c). A total of 41 volatile compounds were identified in the groups. S. vitulinus 75 increased both benzaldehyde and 2-methyl-3-phenylpropanal levels. In addition, the principal component analysis (PCA) of volatile compounds provided a good separation, and PC1 separated S. xylosus 39 from other groups.

Flavor profile of "Dao Ban Xiang" (a traditional dry-cured meat product in Chinese Huizhou cuisine) at different processing stages in winter and summer.

"Dao Ban Xiang" is a famous traditional Chinese dry-cured meat product. This study aimed to comparatively analyze the difference in the volatile flavor information of "Dao Ban Xiang" produced in winter and summer. In this study, we determine the physical and chemical properties, free amino acids (FAAs), free fatty acids (FFAs), and volatile compounds in the four processing stages of samples in winter and summer. The content of FAAs decreased significantly during the curing period in winter while increasing steadily in summer. The content of total FFAs increased in both winter and summer, and polyunsaturated fatty acids (PUFAs) decreased significantly in summer. The characteristic compound in winter samples is hexanal, nonanal, and (E)-2-octenal, which may mainly come from the degradation of FAAs, while the characteristic compound in winter samples is hexanal, nonanal, and (E)-2-nonenal, which may mainly be derived from the oxidation of FFAs. This study extends our knowledge on flavor from traditional cured meat products at different processing stages in different seasons and could be useful for the standardization of the traditional and regional meat products.

Identification and In Silico Simulation on Inhibitory Platelet-Activating Factor Acetyl Hydrolase Peptides from Dry-Cured Pork Coppa

The unique processing technology of dry-cured meat products leads to strong proteolysis, which produces numerous peptides. The purpose of this investigation was the systematic isolation, purification, and identification of potentially cardioprotective bioactive peptides from dry-cured pork coppa during processing. According to the results of anti-platelet-activating factor acetyl hydrolase activity and radical scavenging ability in vitro, the inhibitory effect of M1F2 in purified fractions on cardiovascular inflammation was higher than that of M2F2. The peptide of M1F2 was identified by nano-liquid chromatography-tandem mass spectrometry. A total of 30 peptides were identified. Based on bioinformatics methods, including in silico analysis and molecular docking, LTDKPFL, VEAPPAKVP, KVPVPAPK, IPVPKK, and PIKRSP were identified as the most promising potential platelet-activating factor acetyl hydrolase inhibitory peptides. Overall, bioactive peptides produced during dry-cured pork coppa processing demonstrate positive effects on human health.

Rosmarinus officinalis reduces the ochratoxin A production by Aspergillus westerdijkiae in a dry-cured fermented sausage-based medium

Aspergillus westerdijkiae is an ochratoxin A (OTA) producer mould in dry-cured meat products. To prevent the presence of ochratoxigenic moulds in dry-cured fermented sausages, natural strategies based on the use of herbs and their derivatives are in the spotlight. The aim of this study was to test the potential antiochratoxigenic effects of rosemary leaves (R) and rosemary essential oil (REO) as biocontrol agents (BCAs) in a dry-cured fermented sausage-based medium. The mechanisms involved in their effects were also analysed by Proteomics. A control without BCAs and three treatments (R, REO and the combination of R + REO) were carried out. No significant differences were detected when BCAs were individually applied, whilst a significant reduction up to 73.87% in OTA was provoked by R + REO. This combination showed a synergistic effect, in which proteins from PKS ER domain and cell wall integrity pathway seem to be involved. REO alone exerted similar effect on the mould proteome than R + REO, but in a lesser extent. The impact of R in this synergy has not been completely elucidated. The combination of R + REO together with other strategies could minimise the hazard posed by A. westerdijkiae in dry-cured fermented sausages. • Rosemary plus its essential oil reduce ochratoxin A in Aspergillus westerdijkiae . • The combination of rosemary plus its essential oil presented a synergistic effect. • The combination altered proteins from mycotoxin biosynthesis and cell wall integrity. • The essential oil had similar effects on the proteome than the combination treatment.