在美国销售的软熟奶酪和蓝奶酪中的环吡唑酸。

IF 2.5 3区农林科学 Q2 CHEMISTRY, APPLIED

Food additives & contaminants. Part B, Surveillance Pub Date : 2023-03-01 DOI:10.1080/19393210.2022.2109213

Chris M Maragos, Crystal Probyn, Robert H Proctor, Kristal K Sieve

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引用次数: 2

摘要

camemberti青霉和P. roqueforti菌株被用于生产软熟和蓝纹奶酪。然而，一些菌株可以产生有毒的次生代谢物(真菌毒素)，包括α-环吡唑酸(CPA)，一种神经毒素。在美国市场上销售的奶酪中CPA含量的数据非常有限。采用酶联免疫吸附法测定软熟奶酪和蓝脉奶酪中的CPA。奶酪凝乳的回收率为103±27% (n = 30)。总共检查了254个软熟奶酪、蓝奶酪和各种奶酪的样品。软成熟奶酪中有36/79(45.6%)检测到CPA，蓝脉奶酪中有41/168(24.4%)检测到CPA。阳性样品的中位水平分别为48.5µg/kg和30µg/kg。最高含量分别为3820µg/kg(布里奶酪)、1250µg/kg(蓝色奶酪)和7900µg/kg(蒙特埃内布罗奶酪)。这种接触的影响是未知的，因为关于可接受摄入量的共识仍有待建立。

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Cyclopiazonic acid in soft-ripened and blue cheeses marketed in the USA.

Strains of Penicillium camemberti and P. roqueforti are used in the production of soft-ripened and blue-veined cheeses. However, some strains can produce toxic secondary metabolites (mycotoxins), including α-cyclopiazonic acid (CPA), a neurotoxin. Data on the levels of CPA in cheeses marketed in the USA are extremely limited. An enzyme-linked immunosorbent assay was adapted for measuring CPA in soft-ripened and blue-veined cheeses. Recoveries from cheese curds were 103 ± 27% (n = 30). A total of 254 samples of soft-ripened, blue and miscellaneous cheeses were examined. CPA was detected in 36/79 (45.6%) of soft-ripened cheeses and in 41/168 (24.4%) of blue-veined cheeses. Median levels in positive samples were 48.5 µg/kg and 30 µg/kg, respectively. The highest levels found were 3,820 µg/kg (in a Brie), 1,250 µg/kg (in a blue) and 7,900 µg/kg (in a Monte Enebro). The implication of such exposures is unknown, as a consensus on acceptable intake remains to be established.

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来源期刊

Food additives & contaminants. Part B, Surveillance 农林科学-毒理学

CiteScore

5.30

自引率

10.30%

发文量

审稿时长

2.7 months

期刊介绍： Food Additives & Contaminants: Part B publishes surveillance data indicating the presence and levels of occurrence of designated food additives, residues and contaminants in foods, food supplements and animal feed. Data using validated methods must meet stipulated quality standards to be acceptable and must be presented in a prescribed format for subsequent data-handling. Food Additives & Contaminants: Part B restricts its scope to include certain classes of food additives, residues and contaminants. This is based on a goal of covering those areas where there is a need to record surveillance data for the purposes of exposure and risk assessment. The scope is initially restricted to: Additives - food colours, artificial sweeteners, and preservatives; Residues – veterinary drug and pesticide residues; Contaminants – metals, mycotoxins, phycotoxins, plant toxins, nitrate/nitrite, PCDDs/PCFDs, PCBs, PAHs, acrylamide, 3-MPCD and contaminants derived from food packaging. Readership: The readership includes scientists involved in all aspects of food safety and quality and particularly those involved in monitoring human exposure to chemicals from the diet. Papers reporting surveillance data in areas other than the above should be submitted to Part A . The scope of Part B will be expanded from time-to-time to ensure inclusion of new areas of concern.