title: Determination of ochratoxin A in dry-cured meat products by a HPLC-FLD quantitative method.
abstract: A fast and sensitive method for the quantification of the mycotoxin ochratoxin A (OTA) in dry-cured meat products has been developed, which does not require a clean-up step, by HPLC with an alkaline mobile phase (pH 9.8). Validation procedures for specificity, trueness, ruggedness, stability, recovery and repeatability were performed. The decision limit (CC alpha) and the decision capability (CC beta) were calculated at 1.10 and 1.23 microg/kg, respectively. The procedure was applied to representative dehydration levels of dry-cured meat samples.
authors.affiliation: Stazione Sperimentale per l'Industria delle Conserve Alimentari, V le F Tanara 31/A, Parma, Italy.
authors.forename: Tania
authors.initials: T
authors.lastname: Toscani
authors.forename: Alessandra
authors.initials: A
authors.lastname: Moseriti
authors.forename: Arnaldo
authors.initials: A
authors.lastname: Dossena
authors.forename: Chiara
authors.initials: C
authors.lastname: Dall'Asta
authors.forename: Nicoletta
authors.initials: N
authors.lastname: Simoncini
authors.forename: Roberta
authors.initials: R
authors.lastname: Virgili
mesh_terms: D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D008461:Meat Products / Q000382:microbiology*; D009183:Mycotoxins / Q000032:analysis* / Q000302:isolation & purification; D009793:Ochratoxins / Q000032:analysis* / Q000302:isolation & purification; D015203:Reproducibility of Results
chemical_list: D009183:Mycotoxins; D009793:Ochratoxins; C025589:ochratoxin A