MITOXSAFE – Prevention and mitigation of mycotoxin incidence in cured ham, cured shoulder, and cured loin

The MITOXSAFE project aims to prevent and mitigate the growth of mycotoxigenic fungi and the formation of mycotoxins in cured meat products such as cured ham, cured shoulder, and cured loin. This initiative supports the production of safe and nutritious food, addressing societal demands for healthier food while promoting sustainable practices that reduce food waste and improve animal welfare.

To achieve these goals, the project focuses on:

• Assessing the prevalence and levels of mycotoxins in cured products under various contamination scenarios and fungal microbiota growth conditions.
• Developing production protocols and environmental conditions to eliminate or mitigate the risk factors associated with fungal growth and mycotoxin formation during drying and maturation processes.

MITOXSAFE tackles the issue of mycotoxin contamination through environmental control and the use of competitive microbiota, ensuring higher quality and safer cured meat products.

Participants:
ESTEBAN ESPUÑA (Leader), BOADAS 1880, SUCCESSORS DE J.PONT (beneficiaries), ARGAL, LLÉMENA HAMS, RAMON VENTULÀ (non-beneficiaries) Institute of Agrifood Research and Technology (IRTA) (OPI), Federació Empresarial de Carns i Indústries Càrnies (FECIC) (Contracted)

Action of the PAC Strategic Plan 2023-2027 co-financed by: