Ochratoxin A in dried vine fruits on the Canadian retail market

Between 1998 and 2000, 151 samples of raisins and sultanas and two samples of currants were collected from retail outlets across Canada and analysed for ochratoxin A. Samples were extracted with methanol-sodium bicarbonate, and the extracts were cleaned-up by immunoaffinity column chromatography. Oc...

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Bibliographic Details
Published in:Food additives and contaminants 2004-06, Vol.21 (6), p.578-585
Main Authors: Lombaert, G.A, Pellaers, P, Neumann, G, Kitchen, D, Huzel, V, Trelka, R, Kotello, S, Scott, P.M
Format: Article
Language:English
Subjects:
Biological and medical sciences
Canada
Carcinogens - analysis
Chromatography, High Pressure Liquid - methods
currants
dried fruit
Food Analysis - methods
Food Analysis - standards
food contamination
Food Contamination - analysis
Food industries
fruit
Fundamental and applied biological sciences. Psychology
Humans
liquid chromatography
microbial contamination
microbial detection
mycotoxin
ochratoxin A
Ochratoxins - analysis
raisins
sultanas
toxic substances
toxigenic strains
Vitis - chemistry
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Summary:Between 1998 and 2000, 151 samples of raisins and sultanas and two samples of currants were collected from retail outlets across Canada and analysed for ochratoxin A. Samples were extracted with methanol-sodium bicarbonate, and the extracts were cleaned-up by immunoaffinity column chromatography. Ochratoxin A was quantified by liquid chromatography with fluorescence detection. The minimum quantifiable level was 0.1 ng g-1. Ochratoxin A was present, above the minimum quantifiable level, in 67 (79%) of 85 samples of raisins, in 39 (59%) of 66 samples of sultanas, and in both samples of currants. The overall mean level of ochratoxin A was 1.8 ng g-1 in both the raisins and sultanas, and 2.8 ng g-1 in the currants.
ISSN:0265-203X
1464-5122
DOI:10.1080/02652030410001687681