| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1191299 | Food Chemistry | 2009 | 5 Pages |
Abstract
The distribution of aflatoxin M1 (AFM1) has been investigated in samples of whey, curd and a typical hard and long maturing cheese like Grana Padano (ripened for twelve months), produced with naturally contaminated milk in a range of 30–98 ng AFM1/kg. AFM1 determinations were carried out on 25 samples of each product by reverse-phase HPLC and fluorescence detection with post-column derivatisation, after a preliminary C18-SPE clean-up. Experimental results show that, in comparison to milk, AFM1 concentration levels increased both in curd (3-fold) and in long maturing cheese (4.5-fold), while AFM1 occurrence in whey decreased by 40%.These data suggest that AFM1 concentration in milk could be a good predictor of its fate in milk products.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Anna Chiara Manetta, Melania Giammarco, Lorella Di Giuseppe, Isa Fusaro, Alessandro Gramenzi, Andrea Formigoni, Giorgio Vignola, Lamberto Lambertini,