1,720,970 research outputs found
Occurrence of aflatoxins in feedstuff, sheep milk and dairy products in Western Sicily
No full textSamples of feedstuffs (15), milk (40), and cheese (30) coming from sheep and dairy farms (23) or market in Western
Sicily were analyzed for their respective content of aflatoxin B1 (AFB1) and M1 (AFM1) to evidence any possible indirect
mycotoxin contamination risk to the consumer. Analyses using HPLC and fluorescence detection were performed after
immunoaffinity column sample extraction and cleanup; AFM1 was detected in 30% of the milk samples at levels ranging
from 4 to 23 ng/l and in 13% of the cheeses from 21 to 101 ng/kg; in the feed the AFB1 ranged from <10 to 769 ng/kg.
None of the contaminated samples exceeded the legal limits set down by the European Union for milk (50 ng/l) and feed
(5 μg/kg ), or that in force in the Netherlands for cheese (200 ng/k
Presenza di micotossine in oli extra vergini d’oliva ed olive da mensa
No full textThe occurrence of aflatoxins and ochratoxin A was determined in 28 samples of Sicilian extra virgin olive oils, produced between 2002 and 2003, from traditional and biological agriculture and in 45 samples of different styles of green and black olives.
The toxins were not detectable in the 54% of the oil and in the 33% of the olive samples. In the others samples the aflatoxins ranged from 6 to 40 ng/kg in the oils and from 31 to 1,518 ng/kg in the olives while the ochratoxin A ranged from 52 to 244 ng/kg in the oils and from 101 to 8,391 ng/kg in the olives. Only one oil and six olive samples contained both aflatoxin B1 and ochratoxin A
Presenza di amine biogene in formaggi
No full textThe aims of the research were to evaluate the presence of biogenic vasoactive amines (β-phenylethilamine, putrescine, cadaverine, histamine and tyramine) in cheeses, to isolate potential amine-producer microorganisms and to verify the capability of the isolated strains to produce these compounds in vitro (in different conditions).Tyramine was always present in the 30 cheese samples (at medium and long ripening) analysed by HPLC; putrescine in 96%; histamine, cadaverine and β-phenylethilamine in 90% of the samples. Hystamine was found with a maximum value of 142 mg/kg and tyramine of 141 mg/kg. Enterococcus faecalis and Klebsiella pneumoniae var. oxytoca (greater in vitro producers of tyramine and histamine respectively) in presence of their amino acid precursors hystidine and tyrosine, have preferentially produced tyramine. Even if such levels of amines are usual for these products and don't reach toxic values, the problem of their occurrence must not be underestimated because such compounds can be also found in other foods and their total intake could in some cases be beyond safety limits
Roquefortine C occurrence in blue cheese
No full textSeveral strains of Penicillium are used for the production of mold-ripened cheeses, and some of them are able to produce mycotoxins. The aims of the research were the determination of roquefortine C and PR toxin in domestic and imported blue cheeses, the identification of the penicillia used as starter, and the investigation of their capacity for producing toxins in culture media. Roquefortine C was always found in the cheeses at levels ranging from 0.05 to 1.47 mg/kg, whereas the PR toxin was never found. The identification of the fungal strains present in the domestic cheeses included Penicillium glabrum, Penicillium roqueforti, and Penicillium cyclopium in the Gorgonzola " dolce" and Penicillium roqueforti in the Gorgonzola "naturale"; in one case, the presence of Penicillium crustosum was observed. The strains isolated from the foreign cheeses belonged to P. roqueforti. The strains were able to produce between 0.18 and 8.44 mg/liter of roquefortine in yeast extract sucrose medium and between 0.06 and 3.08 mg/liter and less than 0.05 mg/liter when inoculated in milk at 20°C for 14 days and 4°C for 24 days, respectively. Linear relations between production of roquefortine in culture media and cheeses did not emerge. PR toxin ranged from less than 0.05 to 60.30 mg/liter in yeast extract sucrose medium and was produced in milk at 20°C from only one strain. The low levels and the relatively low toxicity of roquefortine make the consumption of blue cheese safe for the consumer
Cadmium and zinc removal by growing cells of Pseudomonas putida strain B14 isolated from a metal -impacted soil
No full textConservazione in atmosfere protettive del pistacchio (Pistacia vera L.): micoflora e metaboliti secondari
No full textHygienic aspects on the production of some italian cookies
No full textAn evaluation of the hygienic quality of the products from two confectionery manufactories specialized in nut cookies and chocolate snacks, was conducted. Raw materials and finished products were analyzed for the presence of bacteria, molds, yeasts, aflatoxins and extraneous materials. Safety indices and environmental conditions were also investigated. The overall hygienic conditions were satisfactory. Aflatoxins were found only in nut cookies. Microbial parameters were less reassuring in working environment
Production of cyclopiazonic Acid by molds isolated from Taleggio cheese.
No full textTwenty-seven strains of Penicillium were isolated from the rind of Taleggio, a typical Italian cheese, so that we could test their capacity to produce cyclopiazonic acid (CPA); all strains produced CPA. The production was strongly influenced by the strain variety and growth conditions. Strains incubated at 25°C for 7 days always produced CPA in mannitol broth, with concentrations ranging from 0.02 to 1 μg/ml, whereas only 33% of strains grown in yeast-extract broth produced CPA, with a maximum value of 0.1 μg/ml. In milk, maximum production (1.6 μg/ml) was observed after 14 days of incubation at 25°C. in order to evaluate the presence of the toxin and its capacity for migrating into the cheeses, the rind, the cheese near the rind, and the cores from six Taleggio cheeses were analyzed. CPA was present in five cheeses, with a maximum concentration of 0.25 μg/kg in one rind, and in one cheese, the toxin migrated to the core. A positive correlation between CPA production and surface mold was found
Presenza di ocratossina A in prodotti a base di cacao
No full textThe occurrence of ochratoxin A was determined in 40 samples of cocoa powder, from conventional and organic agriculture, marketed in Italy. The toxin was not detectable in the 18% of the samples. In the others samples ochratoxin A ranged from 0.1 to 3 μg/kg. Two samples exceeded the limit of 2 μg/kg suggested by Italian Health Ministry. Concerning contamination levels, no differences were observed between conventional and organic products
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