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

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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.

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Authors and Affiliations

  1. Department of Industrial and Organic Chemistry, V.le G. P. Usberti 17/A, Italy

    C. Dall’Asta, G. Galaverna & A. Dossena

  2. Department of Genetics, Biology of Microorganisms, Anthropology, Evolution, University of Parma, V.le G. P. Usberti, 11/A, 43100, Parma, Italy

    J. De Dea Lindner & E. Neviani

  3. Stazione Sperimentale per I’lndustria delle Conserve Alimentan, V.le F. Tanara 31/A, 43100, Parma, Italy

    R. Virgili

Authors
  1. C. Dall’Asta
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  2. G. Galaverna
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  3. J. De Dea Lindner
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  4. R. Virgili
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  5. E. Neviani
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  6. A. Dossena
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Corresponding author

Correspondence to C. Dall’Asta.

Additional information

Financial support: This work was partially granted by Emilia-Romagna region (projects: SIQUAL and “Safety and quality of typical pork meat production chain”)

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Dall’Asta, C., Galaverna, G., De Dea Lindner, J. et al. A new validated HPLC-FLD method for detecting ochratoxin A in dry-cured meat and in blue cheese. Mycotox Res 23, 132–137 (2007). https://doi.org/10.1007/BF02951509

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  • DOI: https://doi.org/10.1007/BF02951509

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