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Investigation of ochratoxin A in commercial cheeses and pork meat products by liquid chromatography–tandem mass spectrometry

Ochratoxin A (OTA) is a mycotoxin produced by several species of Aspergillus and Penicillium and commonly detected in a wide range of foodstuffs. The purpose of this work was to monitor the presence of OTA in cheeses and pork meat products. A simple and accurate “dilute and shoot” method with no nee...

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Autores principales: Delfino, Daniela, Lucchetti, Dario, Mauti, Tabita, Mancuso, Marta, Di Giustino, Paolo, Triolone, Daniela, Vaccari, Stefano, Bonanni, Rossana Claudia, Neri, Bruno, Russo, Katia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9826465/
https://www.ncbi.nlm.nih.gov/pubmed/36120916
http://dx.doi.org/10.1111/1750-3841.16326
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author Delfino, Daniela
Lucchetti, Dario
Mauti, Tabita
Mancuso, Marta
Di Giustino, Paolo
Triolone, Daniela
Vaccari, Stefano
Bonanni, Rossana Claudia
Neri, Bruno
Russo, Katia
author_facet Delfino, Daniela
Lucchetti, Dario
Mauti, Tabita
Mancuso, Marta
Di Giustino, Paolo
Triolone, Daniela
Vaccari, Stefano
Bonanni, Rossana Claudia
Neri, Bruno
Russo, Katia
author_sort Delfino, Daniela
collection PubMed
description Ochratoxin A (OTA) is a mycotoxin produced by several species of Aspergillus and Penicillium and commonly detected in a wide range of foodstuffs. The purpose of this work was to monitor the presence of OTA in cheeses and pork meat products. A simple and accurate “dilute and shoot” method with no need of immunoaffinity column and isotopic labeled internal standard, by liquid chromatography–tandem mass spectrometry, was validated in accordance with the criteria set out in Commission Regulation (EC) No. 401/2006. The method showed good linearity in solvent and in matrix (R (2) ≥ 0.995), limit of detection was 0.2 µg/kg for cheese and 0.3 µg/kg for pork meat products, limit of quantification was fixed at 1 µg/kg, and recovery was estimated at two different concentration levels (1 and 5 µg/kg) and ranged from 75% to 101%. The interday and intraday laboratory precisions were lower than 7%. The matrix effect, the recovery of the extraction process, and the overall process efficiency were evaluated. No significant ME was observed in the two matrices considered. This method was applied to the analysis of 75 samples, coming from official controls implemented by the Lazio Region (Central Italy). In one sample of dry‐cured ham, the concentration found (69.3 µg/kg) was well above the guidance value recommended by the Italian Ministry of Health (1 µg/kg). These data together with the detection of OTA in three grated cheeses suggest the importance of monitoring these products. Considering the high dietary intake of these matrices, especially among vulnerable populations, further research should be devoted to estimate exposure and risk assessment for OTA.
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spelling pubmed-98264652023-01-09 Investigation of ochratoxin A in commercial cheeses and pork meat products by liquid chromatography–tandem mass spectrometry Delfino, Daniela Lucchetti, Dario Mauti, Tabita Mancuso, Marta Di Giustino, Paolo Triolone, Daniela Vaccari, Stefano Bonanni, Rossana Claudia Neri, Bruno Russo, Katia J Food Sci Food Chemistry Ochratoxin A (OTA) is a mycotoxin produced by several species of Aspergillus and Penicillium and commonly detected in a wide range of foodstuffs. The purpose of this work was to monitor the presence of OTA in cheeses and pork meat products. A simple and accurate “dilute and shoot” method with no need of immunoaffinity column and isotopic labeled internal standard, by liquid chromatography–tandem mass spectrometry, was validated in accordance with the criteria set out in Commission Regulation (EC) No. 401/2006. The method showed good linearity in solvent and in matrix (R (2) ≥ 0.995), limit of detection was 0.2 µg/kg for cheese and 0.3 µg/kg for pork meat products, limit of quantification was fixed at 1 µg/kg, and recovery was estimated at two different concentration levels (1 and 5 µg/kg) and ranged from 75% to 101%. The interday and intraday laboratory precisions were lower than 7%. The matrix effect, the recovery of the extraction process, and the overall process efficiency were evaluated. No significant ME was observed in the two matrices considered. This method was applied to the analysis of 75 samples, coming from official controls implemented by the Lazio Region (Central Italy). In one sample of dry‐cured ham, the concentration found (69.3 µg/kg) was well above the guidance value recommended by the Italian Ministry of Health (1 µg/kg). These data together with the detection of OTA in three grated cheeses suggest the importance of monitoring these products. Considering the high dietary intake of these matrices, especially among vulnerable populations, further research should be devoted to estimate exposure and risk assessment for OTA. John Wiley and Sons Inc. 2022-09-19 2022-10 /pmc/articles/PMC9826465/ /pubmed/36120916 http://dx.doi.org/10.1111/1750-3841.16326 Text en © 2022 The Authors. Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists. https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by-nc-nd/4.0/ (https://creativecommons.org/licenses/by-nc-nd/4.0/) License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non‐commercial and no modifications or adaptations are made.
spellingShingle Food Chemistry
Delfino, Daniela
Lucchetti, Dario
Mauti, Tabita
Mancuso, Marta
Di Giustino, Paolo
Triolone, Daniela
Vaccari, Stefano
Bonanni, Rossana Claudia
Neri, Bruno
Russo, Katia
Investigation of ochratoxin A in commercial cheeses and pork meat products by liquid chromatography–tandem mass spectrometry
title Investigation of ochratoxin A in commercial cheeses and pork meat products by liquid chromatography–tandem mass spectrometry
title_full Investigation of ochratoxin A in commercial cheeses and pork meat products by liquid chromatography–tandem mass spectrometry
title_fullStr Investigation of ochratoxin A in commercial cheeses and pork meat products by liquid chromatography–tandem mass spectrometry
title_full_unstemmed Investigation of ochratoxin A in commercial cheeses and pork meat products by liquid chromatography–tandem mass spectrometry
title_short Investigation of ochratoxin A in commercial cheeses and pork meat products by liquid chromatography–tandem mass spectrometry
title_sort investigation of ochratoxin a in commercial cheeses and pork meat products by liquid chromatography–tandem mass spectrometry
topic Food Chemistry
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9826465/
https://www.ncbi.nlm.nih.gov/pubmed/36120916
http://dx.doi.org/10.1111/1750-3841.16326
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