Monitoring the mycobiota of three plants manufacturing Culatello (a typical Italian meat product)

International Journal of Food Microbiology
Nicoletta ScaramuzzaElettra Berni

Abstract

This study reports the composition of the mycobiota growing on the surface of Culatello (a typical Italian meat product) and occurring in the environments of three processing plants. Samples were collected in both winter and summer. A total of 84 culatelli and 14 samples from the plant environment were examined. A total of 331 (from food samples) and 2030 (from air samples) fungal isolates belonging to six genera and 29 species were identified. The substantial correspondence between air- and product-mycobiota in all the manufacturing plants studied seems to indicate a natural selection of those species that have adapted to the thermal-hygrometric conditions to which meat products were subjected. In particular, all sexual Aspergillus spp. with Eurotium-type ascomata, all Scopulariopsis spp. and Sporendonema casei from culatelli exactly matched with those from air samplings, and a prevalence of xerotolerant and xerophilic species belonging to Aspergillus or Penicillium was observed for both culatelli and environments, depending on the plant considered. Aspergillus candidus (16.0%), Penicillium solitum (19.6%), and Aspergillus cristatus (≡ Eurotium cristatum) (17.2%) were the prevalent species in Plants 1, 2, and 3, respectively. ...Continue Reading

References

Sep 8, 2001·International Journal of Food Microbiology·T M López-DíazA Otero
Mar 28, 2008·International Journal of Food Microbiology·Louise Marie SørensenAnette Granly Koch
May 12, 2009·International Journal of Food Microbiology·M H TaniwakiG H Fleet
Jul 21, 2010·International Journal of Food Microbiology·Claudia CastellariFederico Laich
Mar 2, 2011·Food Microbiology·Silva SonjakNina Gunde-Cimerman
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Citations

Apr 10, 2016·International Journal of Food Microbiology·Massimo FerraraAntonia Susca
Nov 5, 2016·International Journal of Food Microbiology·Ziva VipotnikPaula Rodrigues
Nov 26, 2020·Food Research International·Jéssica Gonçalves LemosMarina Venturini Copetti

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Aspergillosis (ASM)

Aspergillosis is the name given to a wide variety of diseases caused by infection by fungi of the genus Aspergillus. Aspergillosis occurs in chronic or acute forms which are clinically very distinct. Most cases of acute aspergillosis occur in patients with severely compromised immune systems. Chronic colonization or infection can cause complications in people with underlying respiratory illnesses. Discover the latest research on aspergillosis here.

Aspergillosis

Aspergillosis is the name given to a wide variety of diseases caused by infection by fungi of the genus Aspergillus. Aspergillosis occurs in chronic or acute forms which are clinically very distinct. Most cases of acute aspergillosis occur in patients with severely compromised immune systems. Chronic colonization or infection can cause complications in people with underlying respiratory illnesses. Discover the latest research on aspergillosis here.

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