The distribution of aflatoxin M1 (AFM1) has been investigated in samples of whey, curd and a typical hard and long maturing cheese like Grana Padano (ripened for twelve months), produced with naturally contaminated milk in a range of 30–98 ng AFM1/kg. AFM1 determinations were carried out on 25 samples of each product by reverse-phase HPLC and fluorescence detection with post-column derivatisation, after a preliminary C18-SPE clean-up. Experimental results show that, in comparison to milk, AFM1 concentration levels increased both in curd (3-fold) and in long maturing cheese (4.5-fold), while AFM1 occurrence in whey decreased by 40%. These data suggest that AFM1 concentration in milk could be a good predictor of its fate in milk products.

Distribution of aflatoxin M1 during Grana Padano cheese production from naturally contaminated milk

FORMIGONI, ANDREA;
2009

Abstract

The distribution of aflatoxin M1 (AFM1) has been investigated in samples of whey, curd and a typical hard and long maturing cheese like Grana Padano (ripened for twelve months), produced with naturally contaminated milk in a range of 30–98 ng AFM1/kg. AFM1 determinations were carried out on 25 samples of each product by reverse-phase HPLC and fluorescence detection with post-column derivatisation, after a preliminary C18-SPE clean-up. Experimental results show that, in comparison to milk, AFM1 concentration levels increased both in curd (3-fold) and in long maturing cheese (4.5-fold), while AFM1 occurrence in whey decreased by 40%. These data suggest that AFM1 concentration in milk could be a good predictor of its fate in milk products.
Manetta AC;| Giammarco M.;| Di Giuseppe L.;| Fusaro I.;| Gramenzi A.;| |Formigoni A.; |Vignola G.;| Lambertini L.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11585/99128
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