Mycotoxins can produce toxic effects on humans; hence, it is of high importance to determine their presence in food products. This work presents a reliable method for the quantification of 32 mycotoxins in cheese. The analysis procedure was optimized based on a QuEChERS extraction process and the ultra-high performance liquid chromatography coupled with tandem mass spectrometry (UHPLC-MS/MS) detection. The analysis method was validated for four cheese varieties (emmental, blue, brie and camembert) in terms of linearity, sensitivity, matrix effect, accuracy and precision. Satisfactory precision and accuracy values were achieved, with recoveries above 70% for most mycotoxins. The developed method was applied to the analysis of 38 commercial cheese samples. A high occurrence of beauvericin and enniatins were found, ranging from 31% for enniatin A to 100% for enniatin B. The ochratoxin A was detected in three samples at concentrations that may pose a risk to human health.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2022.135182 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Enzyme-assisted extraction of aflatoxin M1 in Brazilian artisanal cheese using reversed-phase liquid chromatography.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess
January 2025
Institute of Food Technology (ITAL), Campinas, São Paulo, Brazil.
Brazil is an influential and successful food-producing country, where we can highlight artisanal cheeses gaining visibility in foreign markets. Some of these cheeses are made from raw milk, making them susceptible to contamination by microorganisms, including fungi, which can produce harmful mycotoxins. Feed contaminated with aflatoxin B1, when consumed by dairy animals, is metabolized and transformed into aflatoxin M1 (AFM1), which is excreted in milk.
View Article and Find Full Text PDFOchratoxin A and AFM1 in Cheese and Cheese Substitutes: LC-MS/MS Method Validation, Natural Occurrence, and Risk Assessment.
Toxins (Basel)
December 2024
Centre of Excellence in Mycotoxicology and Public Health, Department of Bioanalysis, Faculty of Pharmaceutical Sciences, Ghent University, B-9000 Ghent, Belgium.
Cheese is vulnerable to contamination with mycotoxins, particularly ochratoxin A (OTA) and aflatoxin M1 (AFM1). This study aims to develop and validate an analytical method for the detection and quantification of OTA and AFM1 in cheese and to assess their prevalence and associated risks. A liquid chromatography-tandem mass spectrometry (LC-MS/MS) method was validated for detecting these mycotoxins in 41 cheese samples, including firm-ripened, spreadable, and plant-based alternatives.
View Article and Find Full Text PDFHealth risk assessment of aflatoxin M1 exposure through traditional dairy products in Fasa, Iran.
Environ Monit Assess
December 2024
Department of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa, Iran.
Milk and dairy products are an important source of essential nutrients for human health. However, contamination of these foods poses a significant public health concern. In this study, risk assessment of aflatoxin M1 (AFM1) exposure associated with the consumption of traditional milk and dairy products in Fasa, Fars Province, Iran, was carried out.
View Article and Find Full Text PDFUpconversion-Linked Immunosorbent Assay for the Biomimetic Detection of the Mycotoxin Cyclopiazonic Acid.
Anal Chem
December 2024
Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Ciudad Universitaria, 28040 Madrid, Spain.
The neurotoxin α-cyclopiazonic acid (CPA) is an emerging mycotoxin produced as a secondary metabolite by several fungi species (., spp. and spp.
View Article and Find Full Text PDFDifferent metabolite profiles across Penicillium roqueforti populations associated with ecological niche specialisation and domestication.
IMA Fungus
November 2024
Laboratoire Universitaire de Biodiversité Et Ecologie Microbienne, Univ. Brest, INRAE, 29280, Plouzane, France.
Fungi are known to produce many chemically diversified metabolites, yet their ecological roles are not always fully understood. The blue cheese fungus Penicillium roqueforti thrives in different ecological niches and is known to produce a wide range of metabolites, including mycotoxins. Three P.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!