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Determination of polychlorinated dibenzo-p-dioxins (PCDDs), polychlorinated dibenzo-p-furans (PCDFs) and polychlorinated biphenyls (PCBs) in buffalo milk and mozzarella cheese

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Abstract

The presence of polychlorinated dibenzo-p-dioxins (PCDDs), polychlorinated dibenzo-p-furans (PCDFs) and polychlorinated biphenyls (PCBs) in buffalo milk and mozzarella cheese has been investigated. In total 43 milk samples and 64 mozzarella cheese samples, coming from 40 creameries in the Caserta region of southern Italy, and 26 buffalo mozzarella cheese samples, purchased in Reggio Calabria's supermarkets have been analysed. The extraction and clean up method resulted in an efficient separation of PCDD/Fs and PCBs from other compounds that might interfere with the instrumental analysis. Analysis was carried out using an isotopic dilution method in conjunction with High Resolution Gas Chromatography-High Resolution Mass Spectrometry (HRGC-HRMS). Of the 90 mozzarella cheese samples analysed none exceeded toxicity values higher than the maximum limits requested by CE regulation CE No 2375/2001, 29/11/2001. Five of the 41 milk samples analysed showed toxicity values higher than the maximum law limits.

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Authors and Affiliations

  1. Laboratorio Diossine e Microinquinanti organici, Stazione Sperimentale per le Industrie delle Essenze e dei Derivati dagli Agrumi (SSEA), via Gen. Tommasini, 2-89127, Reggio Calabria, Italy

    Francesca Santelli, Floriana Boscaino, Domenico Cautela & Domenico Castaldo

  2. Centro di Spettrometria di Massa Proteomica e Biomolecolare ISA/CNR, via Roma, 52 a/c 83100, Avellino, Italy

    Antonio Malorni

Authors
  1. Francesca Santelli
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  2. Floriana Boscaino
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  3. Domenico Cautela
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  4. Domenico Castaldo
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  5. Antonio Malorni
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Corresponding author

Correspondence to Francesca Santelli.

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Santelli, F., Boscaino, F., Cautela, D. et al. Determination of polychlorinated dibenzo-p-dioxins (PCDDs), polychlorinated dibenzo-p-furans (PCDFs) and polychlorinated biphenyls (PCBs) in buffalo milk and mozzarella cheese. Eur Food Res Technol 223, 51–56 (2006). https://doi.org/10.1007/s00217-005-0112-0

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  • DOI: https://doi.org/10.1007/s00217-005-0112-0

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