Penicillium species: crossroad between quality and safety of cured meat production

•Penicillium species are fundamental for quality and safety of some cured meat products.•Undesirable fungal species could be avoided by using controlled fungal inoculum•P. salamii is highly promising as fungal colonizer in salami seasoning.•DNA-based assay are useful for monitoring undesirable fungal presence.•New critical control points in HACCP program of cured meat production are suggested.

Fermented meat products, praised for their culinary heritage and identity, represent crossroads of innovation and tradition, quality and healthiness. Mold growth of some Penicillium species is highly desired in some dry-cured meat products, due to their contribution to flavour, anti-oxidative effects and protective role against detrimental microorganisms. Penicillium salamii has been recently described as a promising candidate for starter formulations for meat industry. Otherwise, undesirable species, like Penicillium nordicum, could colonize and contaminate cured meat with ochratoxin A or other related mycotoxins. To this aim, LAMP and other DNA-based assays represent useful tools for early detection of toxigenic fungi and therefore for effective mycotoxins risk managing.