- The aim of the study was to assess the content of patulin in different traditional cheeses, purchased from the retail trade. The samples for the analysis were taken both from the inner part of the cheese and from the rind. Only one out of 25 cheese samples contained patuline, while 8 out of 25 rind samples were positive. The level of patulin in cheese was 26,6 ppb. In rind the contamination level was comprised between 15,4 ppb and 460,8 ppb. Even though the rind it is not considered an edible part, many consumers are used to eat it. In addition one can’t dismiss the possibility of a migration of the toxinogenic moulds from the rind to the inner cheese caused by blowing or other defects. For this reason a careful control of all the ripening conditions must be recommended.
Quantification of Patulin in Piedmont cheese by HPLC: preliminary note
PATTONO, Daniele;PAZZI, Marco;ZEPPA, Giuseppe;CIVERA, Tiziana
2012-01-01
Abstract
- The aim of the study was to assess the content of patulin in different traditional cheeses, purchased from the retail trade. The samples for the analysis were taken both from the inner part of the cheese and from the rind. Only one out of 25 cheese samples contained patuline, while 8 out of 25 rind samples were positive. The level of patulin in cheese was 26,6 ppb. In rind the contamination level was comprised between 15,4 ppb and 460,8 ppb. Even though the rind it is not considered an edible part, many consumers are used to eat it. In addition one can’t dismiss the possibility of a migration of the toxinogenic moulds from the rind to the inner cheese caused by blowing or other defects. For this reason a careful control of all the ripening conditions must be recommended.
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