Abstract
The aim of the present study was to assess patulin content in traditional cheeses, purchased from the retail trade. Samples for analysis were taken from both the inner part of the cheese and the rind. Only one out of 25 inner cheese samples contained patulin, while eight out of 25 rind samples were positive. The level of patulin in the inner part of the cheese was 26.6 ppb. In the rind, the contamination level ranged between 15.4 ppb and 460.8 ppb. Even though the rind is not considered edible, many consumers eat it. In addition, one cannot dismiss the possible migration of toxinogenic molds from the rind to the inner part of the cheese caused by blowing or other defects. For this reason, careful control of all ripening conditions is recommended.
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Abbreviations
- HPLC:
-
High-pressure liquid chromatography
- LOD:
-
Limit of detection
- LOQ:
-
Limit of quantification
- RDS:
-
Relative standard deviation
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Acknowledgments
This study was supported by a grant from Regione Piemonte.
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Pattono, D., Pazzi, M., Zeppa, G., Civera, T. (2012). Quantification of Patulin in Piedmont Cheese by HPLC: Preliminary Note. In: Pugliese, A., Gaiti, A., Boiti, C. (eds) Veterinary Science. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-23271-8_29
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DOI: https://doi.org/10.1007/978-3-642-23271-8_29
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