Ochratoxin A and AFM1 in Cheese and Cheese Substitutes: LC-MS/MS Method Validation, Natural Occurrence, and Risk Assessment

Ochratoxin A and AFM1 in Cheese and Cheese Substitutes: LC-MS/MS Method Validation, Natural Occurrence, and Risk Assessment

Cheese is vulnerable to contamination with mycotoxins, particularly ochratoxin A (OTA) and aflatoxin M1 (AFM1). This study aims to develop and validate an analytical method for the detection and quantification of OTA and AFM1 in cheese and to assess their prevalence and associated risks. A liquid ch...

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Bibliographic Details
Main Authors: María Agustina Pavicich, Stefano Compagnoni, Celine Meerpoel, Katleen Raes, Sarah De Saeger
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Toxins
Subjects:
cheese
mycotoxins
food safety
Parmigiano Reggiano
Online Access:https://www.mdpi.com/2072-6651/16/12/547
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