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Italian-type salamis contaminated withAspergillus 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 byA. flavus andA. parasiticus on 6- to 9-month-old country cured hams during aging when the temperature approached 30 C.

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