Penicillium roqueforti, a food and feed contaminant, is known for its potential to produce roquefortine C (ROQC) and mycophenolic acid (MPA) amongst other mycotoxins. In blue-veined cheeses, selected P.roqueforti ripening cultures are used for organoleptic development but little is known about mycotoxin occurrence in these products. In this study, aflatoxin M1 (AFM1), ROQC and MPA levels were determined in 86 blue-veined cheeses collected worldwide using liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS). AFM1 was absent in all samples while 97.7% and 37.2% of cheeses contained quantifiable ROQC and MPA levels, respectively. Overall, the analyzed cheeses contained a large range of mycotoxin concentrations with ROQC and MPA mean levels at 848±1670μg/kg and 841±1271μg/kg, respectively. Noteworthy, 75% of cheese samples contained less than 792μg/kg ROQC and 705μg/kg MPA.

Occurrence of roquefortine C, mycophenolic acid and aflatoxin M1 mycotoxins in blue-venied cheeses / K. Fontaine, E. Passerò, L. Vallone, N. Hymery, M. Coton, J.L. Jany, J. Mounier, E. Coton. - In: FOOD CONTROL. - ISSN 0956-7135. - 47:(2015 Jan), pp. 634-640. [10.1016/j.foodcont.2014.07.046]

Occurrence of roquefortine C, mycophenolic acid and aflatoxin M1 mycotoxins in blue-venied cheeses

E. Passerò
Secondo
;
L. Vallone;
2015

Abstract

Penicillium roqueforti, a food and feed contaminant, is known for its potential to produce roquefortine C (ROQC) and mycophenolic acid (MPA) amongst other mycotoxins. In blue-veined cheeses, selected P.roqueforti ripening cultures are used for organoleptic development but little is known about mycotoxin occurrence in these products. In this study, aflatoxin M1 (AFM1), ROQC and MPA levels were determined in 86 blue-veined cheeses collected worldwide using liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS). AFM1 was absent in all samples while 97.7% and 37.2% of cheeses contained quantifiable ROQC and MPA levels, respectively. Overall, the analyzed cheeses contained a large range of mycotoxin concentrations with ROQC and MPA mean levels at 848±1670μg/kg and 841±1271μg/kg, respectively. Noteworthy, 75% of cheese samples contained less than 792μg/kg ROQC and 705μg/kg MPA.
Roquefortine C; mycophenolic acid; aflatoxin M1, cheeses, LC-MS/MS
Settore VET/04 - Ispezione degli Alimenti di Origine Animale
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/247011
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