Literature DB >> 5370462

Country cured ham as a possible source of aflatoxin.

E Strzelecki, H S Lillard, J C Ayres.   

Abstract

Of 10 fungi isolated from a heavily molded country cured ham, 4 were identified as toxigenic strains of Aspergillus flavus.

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Year:  1969        PMID： 5370462      PMCID： PMC378119          DOI： 10.1128/am.18.5.938-939.1969

Source DB:  PubMed          Journal:  Appl Microbiol        ISSN： 0003-6919


  2 in total

1.  Aflatoxin-producing potential of fungi isolated from cured and aged meats.

Authors:  L B Bullerman; J C Ayres
Journal:  Appl Microbiol       Date:  1968-12

2.  Aflatoxin production by isolates of Aspergillus flavus.

Authors:  U L Diener; N D Davis
Journal:  Phytopathology       Date:  1966-12       Impact factor: 4.025
  2 in total
  4 in total

1.  Identification and aflatoxin production of molds isolated from country cured hams.

Authors:  M Sutic; J C Ayres; P E Koehler
Journal:  Appl Microbiol       Date:  1972-03

2.  Production of aflatoxin by Aspergillus parasiticus NRRL-2999 during growth in the presence of curing salts.

Authors:  K R Meier; E H Marth
Journal:  Mycopathologia       Date:  1977-09-16       Impact factor: 2.574

3.  Toxigenic aspergilli and penicillia isolated from aged, cured meats.

Authors:  M T Wu; J C Ayres; P E Koehler
Journal:  Appl Microbiol       Date:  1974-12

4.  Production of ochratoxins A and B on country cured ham.

Authors:  F E Escher; P E Koehler; J C Ayres
Journal:  Appl Microbiol       Date:  1973-07
  4 in total

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