Ewe's milk naturally contaminated with afiatoxin M-1 (AFM(1)) at 0.024-0.117 mu g/kg, was used to produce a semi-hard, ripened, Pecorino cheese. A predictive model to estimate the concentration of AFM(1) in milk, by considering the values in cheese, was applied; furthermore, an AFM(1) concentration in cheese, at different time of ripening, was investigated. The regression model showed a high correlation between the AFM(1) amount in milk and its concentration in cheese. To establish the level of AFM(1) contamination in milk, from taking into account the cheese AFM(1) 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.

Evaluation of the concentration factor of aflatoxin M1 in a semi-hard Pecorino cheese obtained from naturally contaminated milk

Pecorelli I.;Branciari R.
;
Roila R.;Capotorti A.;Valiani A.
2018

Abstract

Ewe's milk naturally contaminated with afiatoxin M-1 (AFM(1)) at 0.024-0.117 mu g/kg, was used to produce a semi-hard, ripened, Pecorino cheese. A predictive model to estimate the concentration of AFM(1) in milk, by considering the values in cheese, was applied; furthermore, an AFM(1) concentration in cheese, at different time of ripening, was investigated. The regression model showed a high correlation between the AFM(1) amount in milk and its concentration in cheese. To establish the level of AFM(1) contamination in milk, from taking into account the cheese AFM(1) 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.
2018
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11391/1423798
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