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ARLINGTON, Va. – July 23, 2020 – The American Feed Industry Association (AFIA) honored two individuals in the animal science field this week at the American Society of Animal Science (ASAS)–Canadian Society of Animal Science–Western Section ASAS virtual annual meeting and tradeshow. Martin Nyachoti, Ph.D., of the University of Manitoba (U of M), received the AFIA-ASAS Non-Ruminant Animal Nutrition Research Award, and Terry Engle, Ph.D., of Colorado State University...
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1. Introduction Various microorganisms, including bacteria and fungi, decisively contribute to the specific characteristics of dry-fermented foods. However, the environmental conditions during the ripening of dry-fermented foods favor colonization of their surface by toxigenic molds that are able to produce mycotoxins on such foods. Aflatoxins have long been a major concern in cheese [1–5] and recent studies have highlighted their presence in dry-cured meats...
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