Effect of dry-sausage starter culture and endogenous yeasts on Aspergillus westerdijkiae and Penicillium nordicum growth and OTA production

Processed meat products frequently suffer from fungal and mycotoxin contamination, mostly ochratoxin A (OTA). Penicillium nordicum is considered responsible for this contamination, but Aspergillus westerdijkiae has recently been associated with high levels of OTA in meat products.