The occurrence of ochratoxin A in blue cheese |
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| Authors: | Chiara Dall&rsquo Asta,Juliano De Dea Lindner,Gianni Galaverna,Arnaldo Dossena,Erasmo Neviani,Rosangela Marchelli |
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| Affiliation: | 1. Dipartimento di Chimica Organica e Industriale, Università degli Studi di Parma, Parco Area delle Scienze 17/A, I-43100 Parma, Italy;2. Dipartimento di Genetica Biologia dei Microrganismi Antropologia Evoluzione, Università degli Studi di Parma, Parco Area Scienze 11/A, I-43100 Parma, Italy |
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| Abstract: | Evidence for the occurrence of ochratoxin A in blue cheeses is reported for the first time. The development of an accurate and reliable procedure for the extraction of OTA from cheese, as well as the availability of a new sensitive HPLC-FLD method, has allowed us to determine ochratoxin A in complex matrices such as cheeses, even at very low levels (LOD in cheese: 0.02 μg/kg). A good linearity for the OTA concentration, between 0.2 and 2.5 μg/kg, was obtained and no matrix effect was observed in the same concentration range. The mean recovery for OTA was 97%, while the average RSD was 3%, within a spiking range of 0.5–2.0 μg/kg. |
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| Keywords: | Penicillium roqueforti Ochratoxin A Blue cheese HPLC Shelf life Fluorescence detection |
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