Estrategias para el control de mohos toxigénicos en derivados cárnicos curado-madurados utilizando microorganismos y factores ambientales

Abstract

The development of mycotoxin-producing moulds and the consequent contamination with mycotoxins in dry-cured meat products could be a food safety problem. Therefore, it is necessary to develop strategies that limit the growth of toxigenic moulds on its Surface during the ripening process. For this, in the first place, a multitoxin detection method by HPLC-MS/MS was validated and the mycotoxins diffuse into these meat products was confirmed. In addition, an extraction method based on the QuEChERS methodology and analysis by uHPLC-MS/MS for the detection and quantification of cyclopiazonic acid in meat products were developed. Secondly, a strategy to minimize the development of toxigenic moulds by evaluating the effect of the environmental conditions (temperatura and water activity) usual in the process of elaboration of dry-cured meat products on growth, the expression of genes involved in the biosynthesis of mycotoxins and their production were studied. From these data, mathematical models to predict the concentration of mycotoxins and the moment when their synthesis begins were designed. Finally, the effect of biocontrol agents, such as yeasts or antifungal moulds on the growth and production of mycotoxins was evaluated. The data obtained in this Doctoral Thesis would be very useful in the context of food safety since it would allow to establish adequate preventive actions in the HACCP systems meat-processing industries to reduce the risk associated with the accumulation of mycotoxins.