project - EIP-AGRI Operational Group
Prevention and mitigation of mycotoxin occurrence in cured sausages (Mico-ECur)
Prevención y mitigación de la incidencia de micotoxinas en embutidos curados (Mico- ECur)
Objectives
The main objective of the project is to develop different types of strategies, some focused on the conditions of the process and others on the use of competitive microbiota to prevent the growth of potentially mycotoxigenic fungi and the formation and accumulation of mycotoxins in long-ripened cured sausages. Through the proposed work plan, new knowledge will be generated in relation to risk factors regarding the presence of mycotoxins in long-ripened meat products which should help resolve an issue that in the near future may be important for both the primary pig sector and the processing sector.
Objectives
El objetivo principal del proyecto es desarrollar diferentes tipos de estrategias, algunas focalizadas en las condiciones de proceso y otras en la utilización de microbiota competitiva para evitar el crecimiento de hongos potenciales micotoxigenicos y la formación y acumulación de micotoxinas en embutidos curados de larga maduración. Mediante el plan de trabajo planeado, se generará nuevo conocimiento con relación a los factores de riesgo para la presencia de micotoxinas en productos cárnicos de larga maduración que debe permitir solucionar un problema que, en un futuro cercano, puede ser importante tanto para el sector primario del porcino como para el sector transformador.
Activities
ACTIVITY 1 - STUDYING THE PREVALENCE AND QUANTIFICATION OF THE RISK OF EXPOSURE TO MYCOTOXINS ASSOCIATED WITH THE CONSUMPTION OF CURED SAUSAGES
ACTIVITY 2 - EVALUATING STRATEGIES TO CONTROL MYCOTOXIN FORMATION
ACTIVITY 3 - DEVELOPING PROTOCOLS AND VALIDATING STRATEGIES FOR THE CONTROL AND MITIGATION OF RISK ASSOCIATED WITH THE PRESENCE OF MYCOTOXINS
Activities
ACTIVIDAD 1 – ESTUDIO DE LA PREVALENCIA Y CUANTIFICACIÓN DEL RIESGO A LA EXPOSICIÓN DE MICOTOXINAS ASOCIADAS AL CONSUMO DE EMBUTIDOS CURADOS.
ACTIVIDAD 2 – EVALUACIÓN DE ESTRATEGIAS DE CONTROL DE LA FORMACIÓN DE MICOTOXINAS.
ACTIVIDAD 3 – ELABORACIÓN DE PROTOCOLOS Y VALIDACIÓN DE ESTRATEGIAS PARA EL CONTROL Y MITIGACIÓN DEL RIESGO ASOCIADO A LA PRESENCIA DE MICOTOXINAS.
Contexte
Ripened cured meat sausages are traditional foods consumed in different areas around the world. Their importance in the market is significant since consumers demand they be of high quality and safe and they are of high economic importance for the companies that produce them because they are sold at a higher price than products cured for shorter periods.
The risk of contamination of long-ripened cured sausages with mycotoxins due to the presence of mycotoxigenic fungi during the drying and ripening process justifies the search for strategies based on the control of environmental conditions and the use of competitive microbiota. Both the control of environmental factors and the use of competitive microbiota can be used as agents to control the growth of mycotoxigenic fungi and the formation of mycotoxins.
Project details
- Main funding source
- Rural development 2014-2020 for Operational Groups
- Rural Development Programme
- 2014ES06RDRP009 Spain - Rural Development Programme (Regional) - Cataluña
Emplacement
- Main geographical location
- Girona
- Other geographical location
- Lleida, Barcelona
€ 246511.63
Total budget
Total contributions from EAFRD, national co-financing, additional national financing and other financing.
Project keyword
Contacts
Project coordinator
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Eudald Casas
Project coordinator