Report of the IVth Workshop of the Spanish National Network on Mycotoxins and Toxigenic Fungi and Their Decontamination Processes (MICOFOOD), Held in Pamplona, Spain, 29-31 May 2019.

Toxins (Basel) · 2019 · PMC6669504 · PMID 31315277

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an increasing trendno p-value reported

Although antifungal compounds are currently applied on the surface of dry-cured fermented sausages to avoid the growth of undesirable moulds, there is an increasing trend to replace these chemical preservatives with others of natural origin.

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