Toxigenic Aspergilli and Penicillia Isolated from Aged, Cured Meats | Zendy

Menghua Wu | Zendy; John C. Ayres | Zendy; P. Koehler | Zendy

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Toxigenic Aspergilli and Penicillia Isolated from Aged, Cured Meats

Author(s) -

Menghua Wu,

John C. Ayres,

P. Koehler

Publication year - 1974

Publication title -

applied microbiology

Language(s) - English

Resource type - Journals

ISSN - 0003-6919

DOI - 10.1128/am.28.6.1094-1096.1974

Subject(s) - biology , penicillium , toxicity , aspergillus , microbiology and biotechnology , aspergillus fumigatus , mycotoxin , fungus , penicillium expansum , food science , botany , chemistry , postharvest , organic chemistry

Eighty-nine cultures ofAspergillus and 54 cultures ofPenicillium isolated from aged, cured meats were tested for toxicity to chicken embryos. Two of 22 isolates ofA. ruber , 5 of 28A. repens , 2 of 12A. sydowi , 1 of 12A. restrictus , 2 of 7A. amstelodami , 1 of 2A. chevalieri , and anA. fumigatus isolate exhibited toxicity. Similarly, 2 of 15 isolates ofP. expansum , 1 of 3P. notatum , 1 of 2P. brevi-compactum , and 1 of 8Penicillium spp. were found to be the most toxic. Among these fungi, the chloroform extract from the growth of anA. sydowi isolate showed the greatest toxicity. There was no direct or indirect evidence that aged, cured meats contain toxic metabolites.

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