An overview of the presence of Ochratoxin A in salami and other cured meat in Northern Italy. The presence of Ochratoxin A on the surfaces (casings) of salami was carried out by using HPLC fluorimetric detection. The results were as follows: in 16% no traces of the toxin were found, in 37% concentrations were less than 1 μg/kg, in 23% they ranged from 1 to 50 μg/kg and in 24% of the of the samples concentrations varied between 50 and 625 μg/kg.
An overview of the presence of Ochratoxin A in salami and other cured meat in Northern Italy / C. Cantoni, S. Milesi, S. Panseri, L.M. Chiesa. - In: IA international : supplemento di Ingegneria alimentare : le carni. - 4:6(2008), pp. 35-37.
An overview of the presence of Ochratoxin A in salami and other cured meat in Northern Italy
C. CantoniPrimo
;S. MilesiSecondo
;S. PanseriPenultimo
;L.M. ChiesaUltimo
2008
Abstract
An overview of the presence of Ochratoxin A in salami and other cured meat in Northern Italy. The presence of Ochratoxin A on the surfaces (casings) of salami was carried out by using HPLC fluorimetric detection. The results were as follows: in 16% no traces of the toxin were found, in 37% concentrations were less than 1 μg/kg, in 23% they ranged from 1 to 50 μg/kg and in 24% of the of the samples concentrations varied between 50 and 625 μg/kg.
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