AFLATOXIN M(1) IN PARMESAN CHEESE - HPLC DETERMINATION

Authors
BARBIERI G BERGAMINI C ORI E
Citation
G. Barbieri et al., AFLATOXIN M(1) IN PARMESAN CHEESE - HPLC DETERMINATION, Journal of food science, 59(6), 1994, pp. 1313
Citations number
7
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of food science → ACNP
ISSN journal
00221147
Volume
59
Issue
6
Year of publication
1994
Database
ISI
SICI code
0022-1147(1994)59:6<1313:AMIPC->2.0.ZU;2-2
Abstract
A method was developed to determine aflatoxin M(1) in Parmesan cheese produced in the Modena area during 1991. The analytical method was bas ed on extraction of aflatoxin M(1) from the cheese by chloroform and c lean-up by liquid-liquid extraction. The determination was made by hig h-pressure liquid chromatography. Of 200 fresh Parmesan cheese samples analyzed, 18 showed presence of aflatoxin M(1) in low concentrations (max. 0.190 mu g/kg). Italian food law does not establish any maximum allowed level for this aflatoxin. The maximum limit proposed by the Sw iss Federal Bureau of Health was 0.250 mu g/kg.