# Moulds and Mycotoxins in the Meat Production Chain from Slaughterhouse to Market: A Scoping Review on Aspergillus and Penicillium Isolation

## TL;DR

This review explores how Aspergillus and Penicillium molds, which can produce harmful mycotoxins, are found in meat production from slaughterhouses to markets.

## Contribution

The study maps the presence of Aspergillus and Penicillium molds and their mycotoxin risks in meat production, highlighting gaps in current knowledge.

## Key findings

- Aspergillus and Penicillium molds are frequently detected in meat processing and storage.
- Some species identified are known to produce mycotoxins, raising food safety concerns.
- Current data on mold contamination in meat and processing environments is limited and inconsistent.

## Abstract

Fungal contamination of meat and meat products represents a significant concern for food safety, particularly due to the potential presence of mycotoxin-producing moulds. This scoping review aimed to map the occurrence and distribution of Aspergillus and Penicillium species along the meat production chain, from slaughterhouse environments to retail products, and to identify associated mycotoxins when reported. A systematic literature search was conducted in the PubMed database, complemented by a search in Google Scholar in accordance with Preferred Reporting Items for Systematic Reviews for Scoping Reviews (PRISMA-ScR) guidelines. Eligible studies reported the isolation of Aspergillus and/or Penicillium species from meat, meat products, or meat-processing environments under natural contamination conditions. The results indicate that both genera are frequently detected throughout the production chain, particularly at processing and storage stages, with several studies reporting species known for mycotoxin production. In addition, the presence of these moulds in processing environments highlights potential implications for both food safety and occupational exposure. However, information on mould occurrence in meat, edible offal, meat products and meat processing environments remains scarce, fragmented and heterogeneous. Overall, this review highlights existing knowledge gaps and underscores the need for harmonised monitoring strategies and further research addressing fungal contamination and mycotoxin risks along the meat production chain.