New cause of spoilage in San Daniele dry cured ham

The aim of this work was to investigate the microorganisms and their metabolites that caused the off-flavour and off-odor in a lot of San Daniele dry cured ham. The defect was observed using the "needle probing" technique, and the products affected by this defect have been classified in the lowest quality category and have been removed from the San Daniele dry cured ham Protected Denomination of Origin system. A group of molds including Penicillium chrysogenum, P.viridicatum, P.auriantiogriseum, P.nalgiovense and Aspergillus candidus grew on the aitchbone and produced volatile nitrogen and acetic acid, resulting in the ammoniac and vinegar odor of the hams. This is the first description of this type of defect at the level of the aitchbone. © 2014 Wiley Periodicals, Inc.