Abstract Ochratoxigenic penicillia can grow on the cured meat products surface during their ripening. Ingredients added to cured meat products throughout their processing, and specifically of dry-fermented sausages, consist of a potential strategy to prevent or minimise the hazard associated with ochratoxin A (OTA) in these products. The aim of this work was to evaluate the effect of different concentrations of NaCl, KCl and sucrose in a conducive medium on the growth and OTA production by two Penicillium verrucosum strains. In general, there were no statistical differences between their growth rates. Although OTA production was not completely avoided in the presence of KCl and sucrose, it was reduced by comparison with NaCl. The concentration of the ingredients also affected the OTA production by P. verrucosum. These results would mean that the replacement of NaCl with KCl would imply the production of potentially safer cured meat products in terms of the OTA presence, which is of great importance for the current trends to reduce the NaCl levels in this kind of products. Furthermore, the addition of sucrose should be considered one of the approaches of the hurdle technology for minimising OTA accumulation in cured meat products.

中文翻译：

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腌肉制品成分对疣状青霉生长和赭曲霉毒素A产生的影响

摘要 腌制肉制品在成熟过程中可在其表面生长产赭色青霉。在整个加工过程中添加到腌制肉类产品中的成分，特别是干发酵香肠，构成了一种潜在的策略，可以防止或最大限度地减少与这些产品中赭曲霉毒素 A (OTA) 相关的危害。这项工作的目的是评估在有利培养基中不同浓度的 NaCl、KCl 和蔗糖对两种疣状青霉菌株的生长和 OTA 产生的影响。总的来说，它们的增长率没有统计学差异。尽管在 KCl 和蔗糖的存在下不能完全避免 OTA 的产生，但与 NaCl 相比，OTA 的产生有所减少。成分的浓度也影响 P. verrucosum 的 OTA 生产。这些结果意味着用 KCl 替代 NaCl 意味着就 OTA 的存在而言，生产可能更安全的腌制肉类产品，这对于降低此类产品中 NaCl 水平的当前趋势非常重要。此外，添加蔗糖应被视为最小化腌肉制品中 OTA 积累的障碍技术的方法之一。