Sauver Byzance de la barbarie du monde

Il volume ripercorre la trattazione del mitema di Bisanzio nella letteratura francese e francofona dalle origini ai giorni nostr

Occurrence of aflatoxins in feedstuff, sheep milk and dairy products in Western Sicily

Samples of feedstuffs (15), milk (40), and cheese (30) coming from sheep and dairy farms (23) or market in Western Sicily were analyzed for their respective content of aflatoxin B1 (AFB1) and M1 (AFM1) to evidence any possible indirect mycotoxin contamination risk to the consumer. Analyses using HPLC and fluorescence detection were performed after immunoaffinity column sample extraction and cleanup; AFM1 was detected in 30% of the milk samples at levels ranging from 4 to 23 ng/l and in 13% of the cheeses from 21 to 101 ng/kg; in the feed the AFB1 ranged from <10 to 769 ng/kg. None of the contaminated samples exceeded the legal limits set down by the European Union for milk (50 ng/l) and feed (5 \ub5g/kg ), or that in force in the Netherlands for cheese (200 ng/k

Presenza di amine biogene in formaggi

The aims of the research were to evaluate the presence of biogenic vasoactive amines (\u3b2-phenylethilamine, putrescine, cadaverine, histamine and tyramine) in cheeses, to isolate potential amine-producer microorganisms and to verify the capability of the isolated strains to produce these compounds in vitro (in different conditions).Tyramine was always present in the 30 cheese samples (at medium and long ripening) analysed by HPLC; putrescine in 96%; histamine, cadaverine and \u3b2-phenylethilamine in 90% of the samples. Hystamine was found with a maximum value of 142 mg/kg and tyramine of 141 mg/kg. Enterococcus faecalis and Klebsiella pneumoniae var. oxytoca (greater in vitro producers of tyramine and histamine respectively) in presence of their amino acid precursors hystidine and tyrosine, have preferentially produced tyramine. Even if such levels of amines are usual for these products and don't reach toxic values, the problem of their occurrence must not be underestimated because such compounds can be also found in other foods and their total intake could in some cases be beyond safety limits

Presenza di micotossine in oli extra vergini d\u2019oliva ed olive da mensa

The occurrence of aflatoxins and ochratoxin A was determined in 28 samples of Sicilian extra virgin olive oils, produced between 2002 and 2003, from traditional and biological agriculture and in 45 samples of different styles of green and black olives. The toxins were not detectable in the 54% of the oil and in the 33% of the olive samples. In the others samples the aflatoxins ranged from 6 to 40 ng/kg in the oils and from 31 to 1,518 ng/kg in the olives while the ochratoxin A ranged from 52 to 244 ng/kg in the oils and from 101 to 8,391 ng/kg in the olives. Only one oil and six olive samples contained both aflatoxin B1 and ochratoxin A

Presenza di micotossine in oli extra-vergini d\u2019oliva e olive da mensa

La presenza di aflatossine e ocratossina A \ue8 stata ricercata in 28 oli extra vergini di oliva siciliani, delle annate 2002 e 2003, di produzione tradizionale o da agricoltura biologica, ed in 45 campioni di olive da mensa di diverse tipologie. Il 54% dei campioni di olio e il 33% dei campioni di olive sono risultati esenti da micotossine. Negli altri, i livelli di contaminazione oscillavano tra 6 e 40 ng/kg negli oli e tra 31 e 1.518 ng/kg nelle olive, quelli dell\u2019ocratossina A fra 52 e 244 ng/kg negli oli e fra 101 e 8.391 ng/kg nelle olive. Un solo campione di olio e sei di olive erano contaminati sia da aflatossina B1, sia da ocratossina A.The occurrence of aflatoxins and ochratoxin A was determined in 28 samples of Sicilian extra virgin olive oils, produced between 2002 and 2003, from traditional and biological agriculture and in 45 samples of different styles of green and black olives. The toxins were not detectable in the 54% of the oil and in the 33% of the olive samples. In the others samples the aflatoxins ranged from 6 to 40 ng/kg in the oils and from 31 to 1,518 ng/kg in the olives while the ochratoxin A ranged from 52 to 244 ng/kg in the oils and from 101 to 8,391 ng/kg in the olives. Only one oil and six olive samples contained both aflatoxin B1 and ochratoxin A