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Volume 14
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10.3390/toxins14100693
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Review

Ochratoxin A in Dry-Cured Ham: OTA-Producing Fungi, Prevalence, Detection Methods, and Biocontrol Strategies—A Review

by
Yuanshan Chen
1,
Jiang Chen
2,
Qiujin Zhu
1 and
Jing Wan
1,3,*
1
Department of Liquor and Food Engineering, Guizhou University, Huaxi District, Guiyang 550025, China
2
College of Life Sciences, Guizhou University, Huaxi District, Guiyang 550025, China
3
Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University, Huaxi District, Guiyang 550025, China
*
Author to whom correspondence should be addressed.
Toxins 2022, 14(10), 693; https://doi.org/10.3390/toxins14100693
Submission received: 8 September 2022 / Revised: 26 September 2022 / Accepted: 8 October 2022 / Published: 9 October 2022
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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.
Keywords: dry-cured ham; Ochratoxin A; Penicillium spp.; Aspergillus spp.; detection methods; biological control dry-cured ham; Ochratoxin A; Penicillium spp.; Aspergillus spp.; detection methods; biological control

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MDPI and ACS Style

Chen, Y.; Chen, J.; Zhu, Q.; Wan, J. Ochratoxin A in Dry-Cured Ham: OTA-Producing Fungi, Prevalence, Detection Methods, and Biocontrol Strategies—A Review. Toxins 2022, 14, 693. https://doi.org/10.3390/toxins14100693

AMA Style

Chen Y, Chen J, Zhu Q, Wan J. Ochratoxin A in Dry-Cured Ham: OTA-Producing Fungi, Prevalence, Detection Methods, and Biocontrol Strategies—A Review. Toxins. 2022; 14(10):693. https://doi.org/10.3390/toxins14100693

Chicago/Turabian Style

Chen, Yuanshan, Jiang Chen, Qiujin Zhu, and Jing Wan. 2022. "Ochratoxin A in Dry-Cured Ham: OTA-Producing Fungi, Prevalence, Detection Methods, and Biocontrol Strategies—A Review" Toxins 14, no. 10: 693. https://doi.org/10.3390/toxins14100693

APA Style

Chen, Y., Chen, J., Zhu, Q., & Wan, J. (2022). Ochratoxin A in Dry-Cured Ham: OTA-Producing Fungi, Prevalence, Detection Methods, and Biocontrol Strategies—A Review. Toxins, 14(10), 693. https://doi.org/10.3390/toxins14100693

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