Affiliation:
1. 1Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba, Facultad de Veterinaria
2. 2Laboratorio Provincial de Salud, Delegación Provincial de Salud de Córdoba, E-14071 Córdoba, Spain
Abstract
Thirty-five samples of commercial cheeses, 9 fresh, 9 semicured or semiripened and 17 ripened made with different types of milk (cow, ewe, goat and mixtures of milk of various species) produced in the South of Spain were analyzed for the presence of aflatoxin M1 (AFM1) by high-performance liquid chromatography, In 16 of the 35 samples (45.71%) the presence of AFM1 was detected in concentrations ranging between 20 and 200 ng/g of cheese, In the positive cases, the mean levels of AFM1 were 105.33 ng/g in ripened cheeses, 73.80 ng/g in semiripened cheeses and 42.60 ng/g in fresh cheeses.
Publisher
International Association for Food Protection
Subject
Microbiology,Food Science
Cited by
19 articles.
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