Occurrence of ochratoxin a in raw ham muscles and in pork products from Northern Italy

@inproceedings{Pietri2006OccurrenceOO,
  title={Occurrence of ochratoxin a in raw ham muscles and in pork products from Northern Italy},
  author={Amedeo Pietri and Tatiane Bertuzzi and Alessia Gualla and Gianfranco Piva},
  year={2006}
}
The occurrence of ochratoxin A (OTA) in different pork products was surveyed. Twenty-two samples of raw ham muscle were obtained from industrial plants for ham production and 84 samples of dry-cured ham (n=30), cooked ham (n=12), salami (n=12), coppa (n=18) and wurstel (n=12) were collected from retail outlets located in the Emilia region (northern Italy). After extraction and immunoaffinity clean-up steps, OTA was quantified using HPLC-fluorescence detection. The limits of detection and… CONTINUE READING

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