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

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