Determination of ochratoxin A in edible pork offal: intra-laboratory validation study and estimation of the daily intake via kidney consumption in Belgium.
Analysis
Black sausage
Exposure assessment
Liver
Ochratoxin A
Pork kidney
Journal
Mycotoxin research
ISSN: 1867-1632
Titre abrégé: Mycotoxin Res
Pays: Germany
ID NLM: 8807334
Informations de publication
Date de publication:
Feb 2021
Feb 2021
Historique:
received:
29
06
2020
accepted:
12
10
2020
revised:
09
10
2020
pubmed:
21
10
2020
medline:
6
8
2021
entrez:
20
10
2020
Statut:
ppublish
Résumé
Pork-derived products can contribute to the overall ochratoxin A (OTA) intake via carry-over from contaminated feed or via mould spoilage of meat products (salami, dry-cured ham, sausage). An analytical method using liquid chromatography coupled with mass spectrometry (LC-MS/MS) was developed and validated in accordance with the specifications laid down by European Commission. It offered quantification limits of 0.2 for kidney, liver and 0.4 μg/kg for black sausage. Spiking experiments of blank samples at 5-10 μg/kg showed recoveries ranging from 88 to 101%, 89 to 97% and 80 to 85% for kidney, liver and black sausage, respectively. The respective intra-laboratory repeatabilities ranged between 9.8-11.1%, 9.4-14.4% and 9.7-14.2%, and extended measurement uncertainties MU
Identifiants
pubmed: 33078253
doi: 10.1007/s12550-020-00415-7
pii: 10.1007/s12550-020-00415-7
doi:
Substances chimiques
Ochratoxins
0
ochratoxin A
1779SX6LUY
Types de publication
Journal Article
Validation Study
Langues
eng
Sous-ensembles de citation
IM
Pagination
79-87Références
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