Optimisation, validation and comparison of methods for aflatoxin M1 determination in cheese

被引：10

作者：

Jaksic, Sandra ^{[1
]}

Zivkov Balos, Milica ^{[1
]}

Popov, Nenad ^{[1
]}

Torovic, Ljilja ^{[2
,3
]}

Krstovic, Sasa ^{[4
]}

机构：

[1] Univ Novi Sad, Sci Vet Inst Novi Sad, Novi Sad, Serbia

[2] Univ Novi Sad, Fac Med, Novi Sad, Serbia

[3] Univ Novi Sad, Inst Publ Hlth Vojvodina, Novi Sad, Serbia

[4] Univ Novi Sad, Fac Agr, Novi Sad, Serbia

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2021年 / 74卷 / 04期

关键词：

Analysis; Cheese; Mycotoxins; Safety; MILK-PRODUCTS; M-1;

D O I：

10.1111/1471-0307.12784

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Accurate and reliable determination of aflatoxins in food is important for human health. There is no standard method for the determination of aflatoxin M1 (AFM1) in cheese, a more complex matrix, compared with milk. In this research, we applied two analytical detection techniques (a standard accredited HPLC method for AFM1 in milk and a commercial ELISA method), with three extraction methods, on two different cheese matrices, with repeated tests and appropriate statistical analysis. The examined methods were sensitive, with detection limits from 10 to 25 ng/kg. The validation parameters were in accordance with current regulations and therefore could be successfully used for the determination of AFM1 in cheese.

引用

页码：681 / 688

页数：8

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