Determination of ochratoxin A in dry-cured meat products by a HPLC–FLD quantitative method

Analytical methods for determination of mycotoxins: A review

“…Roasting (250 • C, 150 s) of naturally contaminated green beans or beans inoculated with A. ochraceus resulted only in a small reduction in the OTA level. HPLC based OTA detection in dry-cured meat products has been described that comprised no clean-up step [125]. The presence of airborne OTA, AFT and ZEA in a poultry house in China was determined by HPLC [126].…”

Influence of abiotic parameters on ochratoxin A production by a Penicillium nordicum strain in dry-cured meat model systems

“…They were introduced in a vial containing 1 ml of methanol, extracted for 1 h and shaken each fifteen minutes (Bragulat, Abarca, & Cabañes, 2001). The extraction of OTA in drycured pork samples was carried out according to the method of Toscani et al, (2007). Briefly, an aliquot of finely minced sample was extracted (1:10 w/v ratio) with chloroform acidified with 85% ortophosphoric acid, homogenized for 2 min, filtered and backextracted twice in a separating funnel with buffer 0.2 M TriseHCl, pH 8.5.…”

Presence of ochratoxin A on the surface of dry-cured Iberian ham after initial fungal growth in the drying stage

“…OTA production on hams can be determined by using an accurate and sensitive method such as high-performance liquid chromatography (HPLC) (Toscani et al, 2007). Furthermore, from the point of view of food safety programs, it is necessary to quantify potentially OTA-producing molds in the initial fungal population which start to develop on the surface of hams in the drying stage (immediately after the post-salting stage at low temperature).…”