Ochratoxin A in artisan salami produced in Veneto (Italy). Issue 1 (2nd January 2016)

• Record Type: Journal Article
• Authors: Armorini, Sara; Altafini, Alberto; Zaghini, Anna; Roncada, Paola
• Is Part Of: Food additives & contaminants. Volume 9:Issue 1(2016)
• Page Start: 9
• Page End: 14
• Publication Date: 2016-01-02
• Subjects: Mycotoxins -- ochratoxin A -- salami -- HPLC -- immunoaffinity -- fluorescence detection; Food additives -- Periodicals; Food contamination -- Periodicals; 664.07
• DOI: 10.1080/19393210.2015.1098735
• Languages: English
• ISSNs: 1939-3210

Abstract

ABSTRACT: Fifty samples of artisan salami purchased in Veneto (Italy) were analysed for the determination of ochratoxin A (OTA). The analytical method, based on a sample preparation procedure with immunoaffinity columns (IACs), together with analysis by high-performance liquid chromatography with fluorescence detection (HPLC-FD), has guaranteed a high rate of recovery (about 97%), limit of detection (LOD) and limit of quantification (LOQ), respectively, of 0.06 µg kg −1 and 0.20 µg kg −1 . OTA was detected in five samples, but only one exceeded the guideline value (1 µg kg −1 ) established by the Italian Ministry of Health for pork meat and derived products. The results would seem to suggest that salami made with the traditional, non-industrial production method can be considered safe as regards contamination by OTA. However, the very high concentration observed in one sample proves that a high OTA contamination is also possible in this type of product. Thus, the controls of mycotoxin contamination must consider also salami.