An overview of the presence of Ochratoxin A in salami and other cured meat in Northern Italy

An overview of the presence of Ochratoxin A in salami and other cured meat in Northern Italy. The presence of Ochratoxin A on the surfaces (casings) of salami was carried out by using HPLC fluorimetric detection. The results were as follows: in 16% no traces of the toxin were found, in 37% concentrations were less than 1 μg/kg, in 23% they ranged from 1 to 50 μg/kg and in 24% of the of the samples concentrations varied between 50 and 625 μg/kg.