title: Determination of natamycin in cheese and cheese rind: interlaboratory collaborative study.
abstract: A collaborative test on the determination of natamycin in cheese and cheese rind was conducted. Participants were from 37 laboratories in 13 countries. Eight samples, consisting of 4 duplicates, were investigated by a spectrometric method and a liquid chromatographic (LC) method. The spectrometric method gave good results (coefficient of variation [CV] = 12%) and the LC method with ultraviolet detection gave reasonable results (CV = 25%) for levels down to 15 mg/kg (0.9 mg/dm2). For very low levels, a preconcentration step is necessary, but even then quantitation is poor (CV = 35-37%) for both methods at 1.7 mg/kg, although the presence of natamycin can be detected qualitatively. For a level of 0.3 mg/kg, quantitation is poor (CV = 39%) for the LC method and impossible (CV = 60%) for the spectrometric method.
mesh_terms: D002611:Cheese / Q000032:analysis*; D002853:Chromatography, Liquid; D010866:Natamycin / Q000032:analysis*; D009426:Netherlands; D013056:Spectrophotometry, Ultraviolet
chemical_list: D010866:Natamycin