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Occurrence of ochratoxin A in typical salami produced in different regions of Italy

  • Alberto Altafini
  • Giorgio Fedrizzi
  • Paola RoncadaEmail author
Original Article
  • 88 Downloads

Abstract

A total of 172 different salamis were purchased from farms and small salami factories located in four Italian regions (Piedmont, Veneto, Calabria, and Sicily) and analyzed for the presence of ochratoxin A (OTA). Analysis was performed by high-performance liquid chromatography coupled to a fluorimetric detector (HPLC-FLD). The detection limit (LOD) for the method used was 0.05 μg/kg, while the quantitation limit (LOQ) was 0.20 μg/kg; the average recovery rate was 89.1%. OTA was detected in 22 salamis, and 3 samples exceeded the Italian guidance value for OTA in pork meat (1 μg/kg). In particular, what emerges from this research is the high percentage of spicy salamis among positive samples (68.2%, 15 out of 22), although spicy salamis are only 27.3% of the total number of samples collected and analyzed. Red chili pepper contaminated by OTA could be responsible for the presence of the mycotoxin in these spicy salamis. It follow that, also the control of some ingredients used in the manufacture of these meat products, like spices, should not be neglected.

Keywords

Mycotoxins Ochratoxin A Salami Spices Contamination HPLC-FLD 

Notes

Compliance with ethical standards

Conflict of interest

None

Supplementary material

12550_2018_338_MOESM1_ESM.docx (16 kb)
ESM 1 (DOCX 15 kb)

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Copyright information

© Society for Mycotoxin Research and Springer-Verlag GmbH Germany, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Department of Veterinary Medical SciencesUniversity of BolognaOzzano EmiliaItaly
  2. 2.Reparto chimico degli alimenti, Istituto Zooprofilattico Sperimentale della Lombardia e dell’Emilia Romagna “Bruno Ubertini”BolognaItaly

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