Occurrence of Ochratoxin-A in typical salami produced in Campania (Italy): preliminary data

Salami is a typical Italian food product and each region produces specific types of salami, often linked with local traditions. Ochratoxin A (OTA) is a mycotoxin produced by several fungal species of the genera Penicillium and Aspergillus, and it is classified as possibly carcinogenic to humans [1]. Contamination of food commodities has been reported from all over the world [2]. The aim of this study was to carry out a monitoring action to assess the presence of OTA in artisan salamis collected in Campania (Italy). A total of 31 different salamis were randomly purchased from farms and small salami factories. For each salami, the casing was careful removed, and the outer and inner edible portions were collected. The aliquots were minced and stored at –20°C until analysis. The casing and the edible parts were then analysed separately. The extraction of OTA was performed using an acetonitrile-water mixture (80:20), while sample cleanup was carried out using Ochraprep® immunoaffinity columns. The samples were analysed by LC–MS/MS. The limits of detection (LOD) and quantification (LOQ) were 0.125 and 0.25 µg/kg, respectively. The results show that 7 salamis were positive for the presence of OTA on the casing, but only one exceeded the guidance value of 1 µg/kg established for OTA by the Italian Ministry of Health [3]. In this sample the concentration detected on the casing was 9.2 µg/kg, while in the outer and inner edible part the OTA level was 3.87 and 0.30 µg/kg, respectively. The presence of OTA on the casing in a concentration higher than in the edible portions seems to indicate that this contamination is of environmental origin and that OTA can cross the casing. Several studies have shown that OTA contamination of dry-cured meats and dry-fermented products would be largely dependent on the characteristics and the environmental conditions of the manufacturing plants, particularly with reference to temperature, relative humidity, and environmental mycoflora composition [4,5]. Some authors reported that indirect transmission of OTA from animals exposed to contaminated feed to pork products occurs rarely [5]. Hence the importance of ensuring first of all the control of the environmental conditions of the manufacturing plants, without, however, overlooking the entire chain of meat production.