Mycotoxin contamination in meat and meat products

Microbial growth factors in meat and meat products

The factors that determine what type of microorganism proliferates in meat and meat products are determined by the physico-chemical characteristics of food, such as:

• pH Water activity (aw)
• NaCl concentration
• Storage temperature
• Presence or absence of oxygen

Bacteria are predominant in foods with elevated aw (>0.90)

Molds and yeasts constitute the major population in foods with lower aw values. such as cured-matured meat derivatives.

Although mold development does not always imply mycotoxin production, as such conditions tend to be more demanding (Table 1).

How can mycotoxins reach meat?

Mycotoxins can reach meat and its by-products in two ways:

• Through the consumption of meat and meat products derived from animals that have consumed feed that is contaminated with mycotoxins.

• Due to the development of toxigenic molds on the surface of cured-matured meat derivatives.
  
  
  
  
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