Aflatoxin Production in Meats. II. Aged Dry Salamis and Aged Country Cured Hams

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 sal...

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Detalhes bibliográficos

Publicado no:	Appl Microbiol
Principais autores:	Bullerman, Lloyd B., Hartman, Paul A., Ayres, John C.
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1969
Assuntos:	Food and Deterioration
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC378077/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/5392563/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.18.5.718-722.1969
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