Evaluation of the concentration factor of aflatoxin M1 in a semi-hard Pecorino cheese obtained from naturally contaminated milk
| Autor: | R. Ortenzi, Raffaella Branciari, A. Valiani, Rossana Roila, I. Pecorelli, M. Ciriaci, S. Checcarelli, G. Spaccini, A. Capotorti |
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| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
Pecorino cheese
Aflatoxin Ripening 04 agricultural and veterinary sciences Contamination 040401 food science Aflatoxin M Aflatoxin M1 Concentration factor Milk Pecorino cheese 0404 agricultural biotechnology Milk Aflatoxin M1 Concentration factor European commission Food science Food Science Biotechnology Mathematics |
| Popis: | Ewe's milk naturally contaminated with aflatoxin M1 (AFM1) at 0.024–0.117 μg/kg, was used to produce a semi-hard, ripened, Pecorino cheese. A predictive model to estimate the concentration of AFM1 in milk, by considering the values in cheese, was applied; furthermore, an AFM1 concentration in cheese, at different time of ripening, was investigated. The regression model showed a high correlation between the AFM1 amount in milk and its concentration in cheese. To establish the level of AFM1 contamination in milk, from taking into account the cheese AFM1 amount, a concentration factor of 4.13, with a confidence interval (CI) of 3.80–4.41, was obtained. The concentration index was constant during ripening. Thus, the model is a useful tool for the food business operator, when the competent authority carries out an official control, as prescribed by the European Commission Regulation No. 1881/2006. |
| Databáze: | OpenAIRE |
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