A total of 172 different salamis were purchased from farms and small salami factories located in four Italian regions (Piedmont, Veneto, Calabria, and Sicily) and analyzed for the presence of ochratoxin A (OTA). Analysis was performed by high-performance liquid chromatography coupled to a fluorimetric detector (HPLC-FLD). The detection limit (LOD) for the method used was 0.05 μg/kg, while the quantitation limit (LOQ) was 0.20 μg/kg; the average recovery rate was 89.1%. OTA was detected in 22 salamis, and 3 samples exceeded the Italian guidance value for OTA in pork meat (1 μg/kg). In particular, what emerges from this research is the high percentage of spicy salamis among positive samples (68.2%, 15 out of 22), although spicy salamis are only 27.3% of the total number of samples collected and analyzed. Red chili pepper contaminated by OTA could be responsible for the presence of the mycotoxin in these spicy salamis. It follow that, also the control of some ingredients used in the manufacture of these meat products, like spices, should not be neglected.

中文翻译：

---

意大利不同地区生产的典型萨拉米香肠中都含有of曲霉毒素A。

从位于意大利四个地区（皮埃蒙特，威尼托，卡拉布里亚和西西里岛）的农场和小型萨拉米工厂购买了172种不同的萨拉米香肠，并分析了och曲毒素A（OTA）的存在。通过与荧光检测器（HPLC-FLD）偶联的高效液相色谱法进行分析。所用方法的检出限（LOD）为0.05μg/ kg，定量限（LOQ）为0.20μg/ kg；平均回收率为89.1％。在22个香肠中检测到OTA，其中3个样品超过了猪肉中OTA的意大利指导值（1μg/ kg）。尤其是，从这项研究中得出的结果是，阳性样本中辣味香肠的比例很高（68.2％，22个中的15个），尽管辣味香肠仅占收集和分析的样本总数的27.3％。在这些辛辣的香肠中，OTA污染的红辣椒可能是造成霉菌毒素的原因。因此，也不应忽略对这些肉制品生产中使用的某些成分（如香​​料）的控制。