Work

Diversity of Mycotoxigenic Penicillium and Associated Mycobiota in Dry-Cured Meat (Cecina, León, Spain) Revealed by a Polyphasic Approach

Year: 2026

Type: article

Abstract: Cecina de León is a traditional Spanish dry-cured beef product whose surface, as in other similar meat products, becomes heavily colonised by fungi during ripening, raising concerns related to possible mycotoxin contamination. This study aimed to characterise the mycobiota associated with cecina and its production environment, with particular emphasis on mycotoxigenic Penicillium species. Seventy-eight cecina samples and 26 air samples were collected from meat-processing plants and local markets in the province of León (Spain) and analysed for fungal counts, water activity and pH. A total of 101 mould isolates and 16 yeasts were recovered, with Penicillium accounting for 88% of all moulds. Sixteen Penicillium species were identified using a polyphasic approach integrating macro- and micromorphological analysis, extrolite production, molecular markers (BenA, CaM and ITS), and MALDI-TOF MS. Mycotoxin screening by HPTLC and HPLC-PDA targeted cyclopiazonic acid, ochratoxin A, patulin, citrinin, griseofulvin and mycophenolic acid, revealing that 51% of the Penicillium isolates were mycotoxin producers, mainly P. commune. The proposed polyphasic strategy, including MALDI-TOF MS as a rapid complementary tool, offers a practical framework for the surveillance of fungal communities and mycotoxin risk in meat-processing environments.

Source: Foods

DOI: 10.3390/foods15061056

Authors: Daniela Cristina Solo de Zaldivar Ribeiro, Alberto Pintor-Cora, Ángel Alegría, Jesús A. Santos, Jose M. Rodríguez-Calleja, Teresa M. López-Díaz

Institution: Universidad de León

Language: English

Topic: Mycotoxins in Agriculture and Food

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $3,499