Toxicological assessment of Penicillium nalgiovense strains for use as starter cultures in the manufacture of dry fermented sausages.

The use of fungal starter strains in the casing of dry fermented sausages allows standardization of the manufacturing process and ensures consumer safety. Penicillium nalgiovense is normally used for this purpose. Even though this species is reported as safe with respect to the production of the most common mycotoxins, its safety may be strain specific.