The main objective of the MITOXSAFE project is to study, prevent and mitigate the growth of mycotoxigenic fungi and the formation of mycotoxins in cured meat products such as ham, shoulder and loin. This initiative contributes to the production of safer and more nutritious food, responding to social demands in terms of food and health, and promoting sustainable practices that reduce food waste.

To achieve these objectives, the project proposes:

  • - Determine the prevalence and content of mycotoxins in cured products under various scenarios of contamination and fungal microbiota growth.

  • - Develop production protocols and environmental conditions to eliminate or mitigate risk factors associated with fungal growth and mycotoxin formation during the drying and ripening processes.

MITOXSAFE addresses the problem of mycotoxin contamination through the control of environmental factors and the use of competitive microbiota, ensuring cured meat products of higher quality and food safety.

Project co-financed by the EU through PEPAC intervention 7161 2023-2027