Removal of Ochratoxin A from Contaminated Red Wines by Repassage over Grape Pomaces

Author:

Solfrizzo Michele1,Avantaggiato Giuseppina1,Panzarini Giuseppe1,Visconti Angelo1

Affiliation:

1. Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Amendola 122/O, 70126 Bari, Italy.

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Reference23 articles.

1. Benford, D.; Boyle, C.; Dekant, W.; Fuchs, R.; Gaylor, D. W.; Hard, G.; McGregor, D. B.; Pitt, J.; Plestina, R.; Shephard, G.; Solfrizzo, M.; Verger, J. P.; Walker, R. Ochratoxin A.InSafety Evaluation of Certain Mycotoxins in Food; WHO Food Additives Series 47;WHO:Geneva, Switzerland, 2001; FAO Food and Nutrition Paper 74,281−415.

2. Managing ochratoxin A risk in the grape-wine food chain

3. European Commission. Assessment of dietary intake of ochratoxin A by the population of EU Member States. SCOOP EC Directorate-General Health and Consumer Protection, European Commission, Brussels, Belgium, 2002.

4. Determination of Ochratoxin A in Wine and Beer by Immunoaffinity Column Cleanup and Liquid Chromatographic Analysis with Fluorometric Detection: Collaborative Study

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