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. 1974 Dec;28(6):1094–1096. doi: 10.1128/am.28.6.1094-1096.1974

Toxigenic Aspergilli and Penicillia Isolated from Aged, Cured Meats

M T Wu 1,1, J C Ayres 1, P E Koehler 1
PMCID: PMC186894  PMID: 4451371

Abstract

Eighty-nine cultures of Aspergillus and 54 cultures of Penicillium isolated from aged, cured meats were tested for toxicity to chicken embryos. Two of 22 isolates of A. ruber, 5 of 28 A. repens, 2 of 12 A. sydowi, 1 of 12 A. restrictus, 2 of 7 A. amstelodami, 1 of 2 A. chevalieri, and an A. fumigatus isolate exhibited toxicity. Similarly, 2 of 15 isolates of P. expansum, 1 of 3 P. notatum, 1 of 2 P. brevi-compactum, and 1 of 8 Penicillium spp. were found to be the most toxic. Among these fungi, the chloroform extract from the growth of an A. sydowi isolate showed the greatest toxicity. There was no direct or indirect evidence that aged, cured meats contain toxic metabolites.

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.

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