Literature DB >> 23605991

A new validated HPLC-FLD method for detecting ochratoxin A in dry-cured meat and in blue cheese.

C Dall'asta1, G Galaverna, J De Dea Lindner, R Virgili, E Neviani, A Dossena.   

Abstract

In the present study, a fast and sensitive method for the quantification of ochratoxin A in two lipidicproteic food matrices has been developed. In particular, the sample preparation procedure has been optimized for dry-cured meat products and blue cheeses and tested for several validation parameters (LOD, LOQ, recovery, repeatability and within-laboratory precision). The procedure has been then applied to several dry-cured meat products and blue cheeses from the market.Ochratoxin A has been occasionally found in dry-cured and smoked ham from the market and the contamination occurred both in the outer and in the inner part of the products. Concerning the blue cheese, the occurrence of ochratoxin A is reported for the first time: OTA was occasionally found at low levels (0.1-3 μg/kg) in commercial samples of Roquefort from France and Gorgonzola from Italy, opening a new issue for risk assessment and quality control.

Entities:  

Year:  2007        PMID： 23605991     DOI： 10.1007/BF02951509

Source DB:  PubMed          Journal:  Mycotoxin Res        ISSN： 0178-7888            Impact factor:   3.833


  10 in total

Review 1.  Biological detoxification of fungal toxins and its use in plant breeding, feed and food production.

Authors:  P Karlovsky
Journal:  Nat Toxins       Date:  1999

2.  Determination of Penicillium mycotoxins in foods and feeds using liquid chromatography-mass spectrometry.

Authors:  Thomas Rundberget; Alistair L Wilkins
Journal:  J Chromatogr A       Date:  2002-07-26       Impact factor: 4.759

3.  Reversed-phase liquid chromatographic method for the determination of ochratoxin A in wine.

Authors:  C Dall'Asta; G Galaverna; A Dossena; R Marchelli
Journal:  J Chromatogr A       Date:  2004-01-23       Impact factor: 4.759

4.  Moulds isolated from Istrian dried ham at the pre-ripening and ripening level.

Authors:  Giuseppe Comi; Sandi Orlic; Sulejman Redzepovic; Rosalinda Urso; Lucilla Iacumin
Journal:  Int J Food Microbiol       Date:  2004-10-01       Impact factor: 5.277

Review 5.  Occurrence of ochratoxin A in commodities and processed food--a review of EU occurrence data.

Authors:  Kevin Jørgensen
Journal:  Food Addit Contam       Date:  2005

Review 6.  Fate of ochratoxin A on processing of meat products.

Authors:  M Gareis
Journal:  Food Addit Contam       Date:  1996

7.  The pharmacokinetic profiles of ochratoxin A in pigs, rabbits and chickens.

Authors:  P Galtier; M Alvinerie; J L Charpenteau
Journal:  Food Cosmet Toxicol       Date:  1981-12

8.  Penicillium populations in dry-cured ham manufacturing plants.

Authors:  Paola Battilani; V Amedeo Pietri; Paola Giorni; Silvia Formenti; Terenzio Bertuzzi; Tania Toscani; Roberta Virgili; Zofia Kozakiewicz
Journal:  J Food Prot       Date:  2007-04       Impact factor: 2.077

9.  Characterization of Staphylococcus spp. and Micrococcus spp. isolated from Iberian ham throughout the ripening process.

Authors:  M Rodríguez; F Núñez; J J Córdoba; C Sanabria; E Bermúdez; M A Asensio
Journal:  Int J Food Microbiol       Date:  1994-12       Impact factor: 5.277

10.  Gram-positive, catalase-positive cocci from dry cured Iberian ham and their enterotoxigenic potential.

Authors:  M Rodríguez; F Núñez; J J Córdoba; E Bermúdez; M A Asensio
Journal:  Appl Environ Microbiol       Date:  1996-06       Impact factor: 4.792
  10 in total
  4 in total

1.  Detection and discrimination between ochratoxin producer and non-producer strains of Penicillium nordicum on a ham-based medium using an electronic nose.

Authors:  Marco Camardo Leggieri; Neus Planas Pont; Paola Battilani; Naresh Magan
Journal:  Mycotoxin Res       Date:  2010-11-04       Impact factor: 3.833

2.  Mycotoxin production by different ochratoxigenic Aspergillus and Penicillium species on coffee- and wheat-based media.

Authors:  Katherine Muñoz; Mario Vega; Gisela Rios; Rolf Geisen; Gisela H Degen
Journal:  Mycotoxin Res       Date:  2011-05-17       Impact factor: 3.833

3.  The Occurrence and Dietary Exposure Assessment of Mycotoxins, Biogenic Amines, and Heavy Metals in Mould-Ripened Blue Cheeses.

Authors:  Ingars Reinholds; Janis Rusko; Iveta Pugajeva; Zane Berzina; Martins Jansons; Olga Kirilina-Gutmane; Kristina Tihomirova; Vadims Bartkevics
Journal:  Foods       Date:  2020-01-16

4.  Determination of Ochratoxin A in Wheat and Maize by Solid Bar Microextraction with Liquid Chromatography and Fluorescence Detection.

Authors:  Nabil Al-Hadithi; Philip Kössler; Petr Karlovsky
Journal:  Toxins (Basel)       Date:  2015-08-05       Impact factor: 4.546
  4 in total

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