1. Evaluation of the concentration factor of aflatoxin M1 in a semi-hard Pecorino cheese obtained from naturally contaminated milk.
- Author
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Pecorelli, I., Branciari, R., Ortenzi, R., Ciriaci, M., Checcarelli, S., Roila, R., Capotorti, A., Spaccini, G., and Valiani, A.
- Subjects
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SHEEP milk , *AFLATOXINS , *PECORINO cheese , *MILK contamination , *REGRESSION analysis - Abstract
Ewe's milk naturally contaminated with aflatoxin M 1 (AFM 1 ) at 0.024–0.117 μg/kg, was used to produce a semi-hard, ripened, Pecorino cheese. A predictive model to estimate the concentration of AFM 1 in milk, by considering the values in cheese, was applied; furthermore, an AFM 1 concentration in cheese, at different time of ripening, was investigated. The regression model showed a high correlation between the AFM 1 amount in milk and its concentration in cheese. To establish the level of AFM 1 contamination in milk, from taking into account the cheese AFM 1 amount, a concentration factor of 4.13, with a confidence interval (CI) of 3.80–4.41, was obtained. The concentration index was constant during ripening. Thus, the model is a useful tool for the food business operator, when the competent authority carries out an official control, as prescribed by the European Commission Regulation No. 1881/2006. [ABSTRACT FROM AUTHOR]
- Published
- 2018
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