Abstract
Italian-type salamis contaminated with Aspergillus flavus were more likely to develop aflatoxins during aging than were smoked Hungarian-type salamis under the same conditions. Temperatures below 15 C and humidities of less than 75% were found to prevent aflatoxin development during the aging of salami. The aging of salami for 8 weeks and the presence of curing ingredients, especially pepper and sodium nitrite, tended to reduce the amounts of aflatoxins found. Aflatoxins were produced by A. flavus and A. parasiticus on 6- to 9-month-old country cured hams during aging when the temperature approached 30 C.
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Selected References
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