Insights into existing and future fungal and mycotoxin contamination of cured meats

Abstract

Cured meats are widely consumed in various regions of the world and, as for other foods, consumers are increasingly aware of the need for better quality and safety. Various fungal communities can colonise meat products during their curing with beneficial or detrimental effects depending on the dominant species. Some contribute to flavour, anti-oxidative and protective effects, while others cause spoilage, including undesirable off-flavours/odours and mycotoxin contamination. Recently, increasing research on fungal ecophysiology and mycotoxin occurrence, especially of ochratoxin A (OTA) and aflatoxins, has been shown in these products. This review addresses the existing and new knowledge which is available to provide insights into the reasons why certain fungi colonise cured meats including their ecology, the importance of critical control points and effective use of new monitoring methods for evaluating the risk of mycotoxin contamination of these products.