Survey of the presence of patulin and ochratoxin A in traditional semi-hard cheeses

Food Control

Volumn 33, Issue 1, 2013, Pages 54-57

  Pattono, D ^a   Grosso, A ^a   Stocco, P P ^a   Pazzi, M ^a   Zeppa, G ^a  

^a UNIVERSITY OF TURIN   (Italy)

Author keywords

Cheese; High performance liquid chromatography; Mycotoxins; Ochratoxin A; Patulin

Indexed keywords

EID: 84875233387     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.02.019     Document Type: Article

References (30)

1. Baert K., De Meuleanaer B., Kaase C., Huyghebaert A., Ooghe W., Devlieghere F. Free and bound patulin in cloudy apple juice. Food Chemistry 2007, 100:1278-1282.
2. Boudra H., Morgavi D.P. Development and validation of a HPLC method for the quantification of ochratoxins in plasma and raw milk. Journal of Chromatography B 2006, 843:295-301.
3. Clark H.A., Snedecker S.M. Ochratoxin A: its cancer risk and potential for exposure. Journal of Toxicology and Environmental Health B 2006, 9:265-296.
4. Creppy E.E. Update of survey, regulation and toxic effects of mycotoxins in Europe. Toxicology Letters 2002, 127:19-28.
5. 5-7 patulin as internal standard. Food Chemistry 2009, 115:352-359.
6. Dall'Asta C., De Dea Linder J., Galaverna G., Dossena A., Neviani E., Marchelli R. The occurrence of ochratoxin A in blue cheese. Food Chemistry 2008, 106:729-734.
7. Dombrink-Kurtzman M.A., Blackburn J.A. Evaluation of several culture media for production of patulin by Penicillium species. International Journal of Food Microbiology 2005, 98:241-248.
8. EC Commission Regulation 2006/1881/EC of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs. Official Journal of the European Union 2006, L 364/5.
9. Erdogan A., Gurses M., Sert S. Isolation of moulds capable of producing mycotoxins from blue mouldy tulum cheeses produced in Turkey. International Journal of Food Microbiology 2003, 85:83-85.
10. Fernández-Bodega M.A., Mauriz E., Gómez A., Martín J.F. Proteolytic activity, mycotoxins and adrastin A in Penicillium roquefortii strains isolated from Cabrales, Vadeón and Bejes-Tresviso local varieties of blue-veined cheeses. International Journal of Food Microbiology 2009, 136:18-25.
11. Filtenborg O., Frisvad J., Thrane U. Moulds in food spoilage. International Journal of Food Microbiology 1996, 33:85-102.
12. Jørgensen K. Occurrence of ochratoxin A in commodities and processed food - a review of EU occurrence data. Food Additives and Contaminants 2005, (Suppl 1):26-30.
13. Kokkonen M., Jestoi M., Rizzo A. Determination of selected mycotoxins in mould cheeses with liquid chromatography coupled to tandem mass spectrometry. Food Additives and Contaminants 2005, 22:449-456.
14. López-Diaz T.M., Román-Blanco M.T., García-Arias M.C., García-Fernández M.L., García-López M.L. Mycotoxins in two Spanish cheese varieties. International Journal of Food Microbiology 1996, 30:391-395.
15. López-Diaz T.M., Santos J.A., García-López M.L., Otero A. Surface mycoflora of a Spanish fermented meat sausage and toxigenicity of Penicillium isolates. International Journal of Food Microbiology 2001, 68:69-74.
16. Miller J.N., Miller J.C. Statistics and chemometrics for analytical chemistry 2000, Prentice Hall, Upper Saddle River, NJ. 4th ed.
17. Montagna M.T., Santacroce M.P., Spilotros G., Napoli C., Minervini F., Papa A., et al. Investigation of fungal contamination in sheep and goat cheeses in southern Italy. Mycopathologia 2004, 158:245-249.
18. Morales V., Marín S., Centelles X., Ramos A.J., Sanchis V. Cold and ambient deck storage prior to processing as a critical control point for patulin accumulation. International Journal of Food Microbiology 2007, 116:260-265.
19. Pardo E., Marín S., Ramos J., Sanchis V. Ecophysiology of ochratoxigenic Aspergillus ochraceus and Penicillium verrucosum isolates. Predictive models for fungal spoilage prevention - a review. Food Additives and Contaminants 2006, 23:398-410.
20. Pattono D., Gallo P.F., Civera T. Detection and quantification of Ochratoxin A in organic milk. Food Chemistry 2011, 127:374-377.
21. Pena A., Cerejo F., Lino C., Silveira I. Determination of Ochratoxin A in Portuguese rice samples by high-performance liquid chromatography with fluorescence detection. Analytical and Bioanalytical Chemistry 2005, 382:1288-1293.
22. Sant'Ana A.S., Costas Simas R., Almeida C.A.A., Cabral E.C., Rauber R.H., Mallmann C.A., et al. Influence of package, type of apple juice and temperature on the production of patulin by Byssoclamys nivea and Byssoclamys fulva. International Journal of Food Microbiology 2010, 142:156-163.
23. Schumacher D.M., Müller C., Metzler M., Lehman L. DNA-DNA cross-links contribute to the mutagenic potential of the mycotoxin patulin. Toxicology Letters 2006, 166:268-275.
24. Skaug M.A., Wijnand E., Størmer F.C. Ochratoxin A in airborne dust and fungal conidia. Mycopathologia 2000, 151:93-98.
25. Sulyok M., Krska R., Schuhmacher R. Application of an LC-MS/MS based multi-mycotoxin method for a semi-quantitative determination of mycotoxins occurring in different types of food infected by moulds. Food Chemistry 2010, 119:408-416.
26. Søresen L.M., Jacobsen T., Nielsen P.V., Frisvad J.C., Koch A.G. Microbiota in the processing areas of two different meat products. International Journal of Food Microbiology 2008, 124:58-64.
27. Taniwaki M.H., Hocking A.D., Pitt J.I., Fleet G.H. Growth and mycotoxin production by food spoilage fungi under high carbon dioxide and low oxygen atmospheres. International Journal of Food Microbiology 2009, 132:100-108.
28. Varga J., Frisvad J.C., Samson R.A. Two new aflatoxin producing species, and an overview of Aspergillus section flavi. Studies in Mycology 2011, 69:57-80.
29. Visconti A., Pascale M., Centonze G. Determination of Ochratoxin A in domestic and imported beers in Italy by immunoaffinity clean-up and liquid chromatography. Journal of Chromatography A 2000, 888:21-26.
30. Zhang X., Cudjoe E., Vuckovic D., Pawliszyn J. Direct monitoring of ochratoxin A in cheese with solid-phase micro extraction coupled to liquid chromatography-tandem mass spectrometry. Journal of Chromatography A 2009, 1219:7505-7509.