title: Ochratoxin A in artisan salami produced in Veneto (Italy).
abstract: Fifty samples of artisan salami purchased in Veneto (Italy) were analysed for the determination of ochratoxin A (OTA). The analytical method, based on a sample preparation procedure with immunoaffinity columns (IACs), together with analysis by high-performance liquid chromatography with fluorescence detection (HPLC-FD), has guaranteed a high rate of recovery (about 97%), limit of detection (LOD) and limit of quantification (LOQ), respectively, of 0.06 µg kg(-1) and 0.20 µg kg(-1). OTA was detected in five samples, but only one exceeded the guideline value (1 µg kg(-1)) established by the Italian Ministry of Health for pork meat and derived products. The results would seem to suggest that salami made with the traditional, non-industrial production method can be considered safe as regards contamination by OTA. However, the very high concentration observed in one sample proves that a high OTA contamination is also possible in this type of product. Thus, the controls of mycotoxin contamination must consider also salami.
authors.affiliation: a Department of Veterinary Medical Sciences , University of Bologna , Ozzano Emilia , Italy.
authors.forename: Sara
authors.initials: S
authors.lastname: Armorini
authors.affiliation: a Department of Veterinary Medical Sciences , University of Bologna , Ozzano Emilia , Italy.
authors.forename: Alberto
authors.initials: A
authors.lastname: Altafini
authors.affiliation: a Department of Veterinary Medical Sciences , University of Bologna , Ozzano Emilia , Italy.
authors.forename: Anna
authors.initials: A
authors.lastname: Zaghini
authors.affiliation: a Department of Veterinary Medical Sciences , University of Bologna , Ozzano Emilia , Italy.
authors.forename: Paola
authors.initials: P
authors.lastname: Roncada
mesh_terms: D000818:Animals; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D005504:Food Analysis; D005506:Food Contamination; D005511:Food Handling / Q000379:methods*; D007558:Italy; D008461:Meat Products / Q000032:analysis*; D009793:Ochratoxins / Q000737:chemistry*; D015203:Reproducibility of Results; D013552:Swine
chemical_list: D009793:Ochratoxins; C025589:ochratoxin A
keywords: HPLC; Mycotoxins; fluorescence detection; immunoaffinity; ochratoxin A; salami