Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche ''Togo Rosati''

Authors Pecorelli I, Branciari R, Ortenzi R, Ciriaci M, Checcarelli S, Roila R, Capotorti A, Spaccini G, Valiani A

Abstract Ewe's milk naturally contaminated with aflatoxin M1 (AFM1) at 0.024–0.117 μg/kg, was used to produce a semi-hard, ripened, Pecorino cheese. A predictive model to estimate the concentration of AFM1 in milk, by considering the values in cheese, was applied; furthermore, an AFM1 concentration in cheese, at different time of ripening, was investigated. The regression model showed a high correlation between the AFM1 amount in milk and its concentration in cheese. To establish the level of AFM1 contamination in milk, from taking into account the cheese AFM1 amount, a concentration factor of 4.13, with a confidence interval (CI) of 3.80–4.41, was obtained. The concentration index was constant during ripening. Thus, the model is a useful tool for the food business operator, when the competent authority carries out an official control, as prescribed by the European Commission Regulation No. 1881/2006.

Publish Date 2018

Volume 85

ISSN 1873-7129

DOI doi.org/10.1016/j.foodcont.2017.09.026

URL https://www.sciencedirect.com/science/article/pii/S0956713517304607

Journal Food Control

Pages 194-198

PMID No