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- W2036760494 abstract "Accumulation of ochratoxin A (OTA) on the surface and to a 0.5 cm depth of dry-cured Iberian ham after initial fungal growth was investigated. For this, 20 dry-cured Iberian hams from the drying stage showing incipient fungal growth on the surface were analyzed. In addition, the presence of OTA-producing molds was examined on the surface of the hams by real-time quantitative PCR (qPCR) based on the otanpsPN gene. Quantification of specific OTA-producing molds, such as Penicillium nordicum and Penicillium verrucosum was also achieved on the hams by specific qPCR methods. Ten of 20 dry-cured hams showed OTA at higher levels than those established by legal regulation. OTA was even detected in the deep section of hams. OTA-producing molds ranged from 1.5 to 7.3 log cfu/cm2. Accumulation of OTA on the hams seems to be related to the presence of OTA-producing molds and especially to P. nordicum." @default.
- W2036760494 created "2016-06-24" @default.
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- W2036760494 date "2012-12-01" @default.
- W2036760494 modified "2023-09-25" @default.
- W2036760494 title "Presence of ochratoxin A on the surface of dry-cured Iberian ham after initial fungal growth in the drying stage" @default.
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- W2036760494 doi "https://doi.org/10.1016/j.meatsci.2012.06.029" @default.
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