Fate of the neurotoxic mycotoxin, cyclopiazonic acid in dairy products

Abstract

The aim of the study in this thesis was to assess the stability of the mycotoxin, cyclopiazonic acid (CPA) in milk and dairy products processed from contaminated milk. A method was developed to detect CPA in milk and milk products using micellar electrokinetic capillary chromatography (MEKC), a technique of capillary electrophoresis (CE), which was rapid and non-labour-intensive. The quantifying efficiency of CE in detecting CPA was compared to Reverse Phase Liquid Chromatography. Heat-stability of CPA in milk was assessed under different conditions. A longer heat treatment of 60 degrees centigrade for 30 minutes led to a 10% decrease in the level of CPA. The results from this thesis demonstrate that CPA in milk at concentrations found in naturally contaminated milk could not be eliminated by the heat-treatment during milk processing, storage, processing and manufacture of dairy products. Occurrence of CPA in cheese curd, butter or cream following manufacture with contaminated milk was demonstrated. CPA is left in milk despite UV-visible radiation treatment with or without hydrogen peroxide and/or riboflavin. Chemical treatment, which is capable of completely eliminating CPA, is prohibited and impractical to use for milk treatment. Stability of CPA in milk and milk products confirms the potential of the toxin to reach consumers of dairy products.

Date of Award	1998
Original language	English