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Terenzio Bertuzzi
Department of Animal, Food and Nutrition Science, DIANA, Piacenza, Italy

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Research article
Published: 02 June 2021 in Food Additives & Contaminants: Part B
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The occurrence of tenuazonic acid (TeA), alternariol, alternariol monomethyl and tentoxin in tomato-based products was surveyed over the years 2017–2019. A total of 120 samples were collected from retail outlets and tomato-based food producers located in Northern Italy. After extraction and purification through prepacked columns, the mycotoxins were analysed using LC-MS/MS. A widespread contamination of TeA was found in tomato-based products, particularly in concentrated tomato paste. Other Alternaria toxins were not detected. The incidence of TeA was 78.5%, 47.4%, 55.5%, and 76.9% in concentrated tomato paste (maximum value 5955 µg kg−1), tomato sauce, tomato pulp, and ketchup, respectively. The mean level was 243 ± 725 µg kg−1 in concentrated tomato paste and below 30 µg kg−1 in the other tomato products. The contamination varied from year to year. Alternaria spp strains isolated from fresh tomatoes produced mainly TeA. This study provides further Alternaria toxins occurrence data, useful for future risk assessments.

ACS Style

Terenzio Bertuzzi; Silvia Rastelli; Amedeo Pietri; Paola Giorni. Alternaria toxins in tomato products in Northern Italy in the period 2017-2019. Food Additives & Contaminants: Part B 2021, 14, 170 -176.

AMA Style

Terenzio Bertuzzi, Silvia Rastelli, Amedeo Pietri, Paola Giorni. Alternaria toxins in tomato products in Northern Italy in the period 2017-2019. Food Additives & Contaminants: Part B. 2021; 14 (3):170-176.

Chicago/Turabian Style

Terenzio Bertuzzi; Silvia Rastelli; Amedeo Pietri; Paola Giorni. 2021. "Alternaria toxins in tomato products in Northern Italy in the period 2017-2019." Food Additives & Contaminants: Part B 14, no. 3: 170-176.

Research article
Published: 01 February 2021 in Journal of the American Society of Brewing Chemists
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This study explored the interest for Gluten-Free Beer (GFB) in a panel of beer drinkers. The authors adopted a conjoint rating experiment and the respondents were given sixty-four beer concepts to evaluate and score on a 9-point scale of interest. Each concept included eleven factors (alcohol content, colour, type of malt, beer price, drinking location, drinking occasion, bottle size, label claims, type of farming, type of brewer, and bottle closure) varied at different levels. The results showed that the consumers placed greatest importance on alcohol content (30.8%), followed by beer colour (18.3%), price (13.8%), type of brewer (9.5%), drinking occasion (9.5%) and bottle closure (6.5%). The label claim “rich in” and the factors drinking location, malt type, bottle size, and type of farming were judged as being of little importance. Average consumers’ interest for GFB was moderate (5.48 on a 9-point scale) and oriented towards a blond small-scale brewed beer with a %ABV > 7.0. This beer was priced in the 1.51-2.50 Euros range per 0.33 L bottle and was suitable for drinking in the evening after dinner. Differences in interest between genders, age classes, and patterns of beer consumption are reported and discussed. These results support new GFB development and ensure R&D processes are tailored to the target consumer.

ACS Style

Gianluca Donadini; Terenzio Bertuzzi; Filippo Rossi; Giorgia Spigno; Sebastiano Porretta. Uncovering Patterns of Italian Consumers’ Interest for Gluten-Free Beers. Journal of the American Society of Brewing Chemists 2021, 1 -14.

AMA Style

Gianluca Donadini, Terenzio Bertuzzi, Filippo Rossi, Giorgia Spigno, Sebastiano Porretta. Uncovering Patterns of Italian Consumers’ Interest for Gluten-Free Beers. Journal of the American Society of Brewing Chemists. 2021; ():1-14.

Chicago/Turabian Style

Gianluca Donadini; Terenzio Bertuzzi; Filippo Rossi; Giorgia Spigno; Sebastiano Porretta. 2021. "Uncovering Patterns of Italian Consumers’ Interest for Gluten-Free Beers." Journal of the American Society of Brewing Chemists , no. : 1-14.

Research article
Published: 01 January 2021 in Journal of the Institute of Brewing
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Beer contains the vitamins pyridoxine (B6) and folates (B9); their content is variable and depends on several factors. The aim of this study was to investigate the level of these vitamins during large and small scale brewing so as to identify the steps that can influence their levels in the final product. A Golden Ale and Scottish Ale were brewed at sales gravity in a 12 hL plant and a Gold Lager from a bottom fermented high gravity wort at a commercial scale. The levels of pyridoxine at mash‐in differed between the brewing processes, due to the different malt used. Pyridoxine levels decreased during mashing while the pyridoxamine concentration remained constant. Although an increase of pyridoxine was observed after the fermentation, its level decreased in the final beers from the large scale process reflecting dilution and pasteurisation. With regard to folates, the levels increased during mashing, decreased after wort boiling and increased during fermentation. This study showed that both pyridoxine and folates were solubilised during the process and remained in the final product. © 2021 The Institute of Brewing & Distilling

ACS Style

Elia Romanini; Silvia Rastelli; Gianluca Donadini; Milena Lambri; Terenzio Bertuzzi. Pyridoxine and folates during small and large scale brewing. Journal of the Institute of Brewing 2021, 127, 135 -139.

AMA Style

Elia Romanini, Silvia Rastelli, Gianluca Donadini, Milena Lambri, Terenzio Bertuzzi. Pyridoxine and folates during small and large scale brewing. Journal of the Institute of Brewing. 2021; 127 (2):135-139.

Chicago/Turabian Style

Elia Romanini; Silvia Rastelli; Gianluca Donadini; Milena Lambri; Terenzio Bertuzzi. 2021. "Pyridoxine and folates during small and large scale brewing." Journal of the Institute of Brewing 127, no. 2: 135-139.

Journal article
Published: 23 May 2020 in Molecules
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The co-occurrence of moniliformin (MON), fumonisins (FBs), and deoxynivalenol (DON) was evaluated in maize, durum, and common wheat grown in different experimental fields located in several Italian regions. MON was quantified using a LC-MS/MS method adding lanthanum ions in the mobile phase. In maize, MON contamination was widespread and considerable; the toxin was detected in almost all the samples (95.1%) and exceeded 500 and 1000 µg kg−1 in 42.0% and in 18.5% of samples, respectively. Significant positive correlation was found between MON and FB contamination levels. When there were not droughty climate conditions, a positive significant correlation was found between growing degree days (GDD) and MON values. In wheat, MON contamination was not widespread like in maize and it was lower in common wheat than in durum wheat. In durum wheat, MON was detected in 45.0% of the samples with only 6 samples (7.5%) exceeding 500 µg kg−1, while in common wheat the toxin was detected above the LOD in 18.7% of samples exceeding 100 µg kg−1 in only two samples (2.5%). No correlation was found with DON contamination. Climate conditions influenced both MON and DON occurrence.

ACS Style

Terenzio Bertuzzi; Paola Giorni; Silvia Rastelli; Patrizia Vaccino; Chiara Lanzanova; Sabrina Locatelli. Co-Occurrence of Moniliformin and Regulated Fusarium Toxins in Maize and Wheat Grown in Italy. Molecules 2020, 25, 2440 .

AMA Style

Terenzio Bertuzzi, Paola Giorni, Silvia Rastelli, Patrizia Vaccino, Chiara Lanzanova, Sabrina Locatelli. Co-Occurrence of Moniliformin and Regulated Fusarium Toxins in Maize and Wheat Grown in Italy. Molecules. 2020; 25 (10):2440.

Chicago/Turabian Style

Terenzio Bertuzzi; Paola Giorni; Silvia Rastelli; Patrizia Vaccino; Chiara Lanzanova; Sabrina Locatelli. 2020. "Co-Occurrence of Moniliformin and Regulated Fusarium Toxins in Maize and Wheat Grown in Italy." Molecules 25, no. 10: 2440.

Journal article
Published: 22 May 2020 in Toxins
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Total phenolic content (TPC) and several phenolic acids present in rice grains were compared with fungal infection and mycotoxin presence throughout the growing season. Samples of 4 rice varieties were collected in 2018 and 2019 at 3 different plant phenological stages. Total fungal and main mycotoxigenic fungi incidence were checked and mycotoxin content was analysed. On the same samples, TPC and the concentration of 8 main phenolic acids (chlorogenic acid, caffeic acid, syringic acid, 4-hydroxybenzoic acid (4-HBA), p-coumaric acid, ferulic acid, protocatecuic acid and gallic acid) were measured. The results showed significant differences between years for both fungal incidence and mycotoxin presence. In 2018 there was a lower fungal presence (42%) than in 2019 (57%) while, regarding mycotoxins, sterigmatocystin (STC) was found in almost all the samples and at all growing stages while deoxynivalenol (DON) was found particularly during ripening. An interesting relationship was found between fungal incidence and TPC, and some phenolic acids seemed to be more involved than others in the plant defense system. Ferulic acid and protocatecuic acid showed a different trend during the growing season depending on fungal incidence and resulted to be positively correlated with p-coumaric acid and 4-HBA that seem involved in mycotoxin containment in field.

ACS Style

Paola Giorni; Silvia Rastelli; Sofia Fregonara; Terenzio Bertuzzi. Monitoring Phenolic Compounds in Rice during the Growing Season in Relation to Fungal and Mycotoxin Contamination. Toxins 2020, 12, 341 .

AMA Style

Paola Giorni, Silvia Rastelli, Sofia Fregonara, Terenzio Bertuzzi. Monitoring Phenolic Compounds in Rice during the Growing Season in Relation to Fungal and Mycotoxin Contamination. Toxins. 2020; 12 (5):341.

Chicago/Turabian Style

Paola Giorni; Silvia Rastelli; Sofia Fregonara; Terenzio Bertuzzi. 2020. "Monitoring Phenolic Compounds in Rice during the Growing Season in Relation to Fungal and Mycotoxin Contamination." Toxins 12, no. 5: 341.

Original articles
Published: 04 May 2020 in International Journal of Food Sciences and Nutrition
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Beer is a source of folate, vitamin B6 and B12, molecules involved in the pathways of homocysteine (HCY), a risk factor for cardiovascular disease. This research evaluated if a consumption of craft or industrial beer could reduce serum HCY. In a randomised cross-over study, 12 men (28.7 ± 6.0 years) and 12 women (29.4 ± 7.5 years), healthy, omnivorous, with normal body mass index, non-smoking and not taking oral supplements or contraceptives, followed a free-living diet and received, daily, for 3 weeks, 330 ml of industrial (4.5% of alcohol) or craft beer (9% of alcohol). Anthropometric measures and blood samples were taken at the beginning and at the end of each period. The consumption of industrial beer reduced (p < 0.05) HCY (7.35 vs. 6.50 µmol/L) and increased folic acid (3.46 vs. 3.94 ng/mL). Craft beer increased gamma-gluamyl transpeptidase (GGT) (16.6 vs. 18.6 U/L) and reduced vitamin B6 (20.9 vs. 16.9 ng/mL).

ACS Style

Filippo Rossi; Giorgia Spigno; Gloria Luzzani; Maria Elisabetta Bozzoni; Gianluca Donadini; Jessica Rolla; Terenzio Bertuzzi. Effects of the intake of craft or industrial beer on serum homocysteine. International Journal of Food Sciences and Nutrition 2020, 72, 93 -98.

AMA Style

Filippo Rossi, Giorgia Spigno, Gloria Luzzani, Maria Elisabetta Bozzoni, Gianluca Donadini, Jessica Rolla, Terenzio Bertuzzi. Effects of the intake of craft or industrial beer on serum homocysteine. International Journal of Food Sciences and Nutrition. 2020; 72 (1):93-98.

Chicago/Turabian Style

Filippo Rossi; Giorgia Spigno; Gloria Luzzani; Maria Elisabetta Bozzoni; Gianluca Donadini; Jessica Rolla; Terenzio Bertuzzi. 2020. "Effects of the intake of craft or industrial beer on serum homocysteine." International Journal of Food Sciences and Nutrition 72, no. 1: 93-98.

Comparative study
Published: 03 December 2019 in Food Chemistry
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The determination of targeted healthy compounds in the most popular small and large-scale brewed beer sold in Italy was carried out. Nitrogen compounds, fermentable sugars, total phenolic content and antioxidant capacity, β-glucans, pyridoxine, folates and silicon were quantified. Further, amine content was determined since raw materials and brewing technology can affect their level. Significantly higher values for total phenolic content, antioxidant activity, nitrogen, folate and putrescine content were found for small scale beers. However, the statistical results were affected by the different beer styles in the small scale and large scale brewed beer groups, since the content of these components can vary between beer styles. Positive Pearson correlation was found between total phenolic content and EBC colour. Wide variations in pyridoxine, β-glucans and fermentable sugars levels were observed both for small and large scale beers, while average silicon content of two groups was similar.

ACS Style

T. Bertuzzi; A. Mulazzi; S. Rastelli; G. Donadini; Filippo Rossi; G. Spigno. Targeted healthy compounds in small and large-scale brewed beers. Food Chemistry 2019, 310, 125935 .

AMA Style

T. Bertuzzi, A. Mulazzi, S. Rastelli, G. Donadini, Filippo Rossi, G. Spigno. Targeted healthy compounds in small and large-scale brewed beers. Food Chemistry. 2019; 310 ():125935.

Chicago/Turabian Style

T. Bertuzzi; A. Mulazzi; S. Rastelli; G. Donadini; Filippo Rossi; G. Spigno. 2019. "Targeted healthy compounds in small and large-scale brewed beers." Food Chemistry 310, no. : 125935.

Journal article
Published: 29 September 2019 in Toxins
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An innovative chromatographic analysis was developed for the determination of moniliformin (MON). Because of its ionic nature, MON is weakly retained in reversed-phase chromatography and the separation may be tricky. Nevertheless, this technique is normally used either with the formation of ion pairs or employing specific RP columns for polar compounds, or combining anion exchange and hydrophobic interactions. Hydrophilic interaction chromatography (HILIC) was also used, but a non-negligible peak tailing was observed. Besides its ionic nature, MON is a di-ketone and di-ketones, mainly β-di-ketones, can easily form complexes with lanthanide ions. Then, in this work the addition of lanthanide ions to the mobile phase was investigated, aiming at improving peak shape and MON separation. La3+, Tb3+ or Eu3+ aqueous solutions were used as mobile phase and MON was chromatographed using a LC-NH2 column. The probable formation of coordination complexes lanthanide-MON in the HPLC mobile phase allowed to obtain a symmetrical peak shape and a satisfactory chromatographic separation by both mass spectrometry (MS/MS) and UV detection. Finally, a suitable extraction and purification method for MON determination in cereal samples was developed.

ACS Style

Terenzio Bertuzzi; Silvia Rastelli; Annalisa Mulazzi; Amedeo Pietri. LC-MS/MS and LC-UV Determination of Moniliformin by Adding Lanthanide Ions to the Mobile Phase. Toxins 2019, 11, 570 .

AMA Style

Terenzio Bertuzzi, Silvia Rastelli, Annalisa Mulazzi, Amedeo Pietri. LC-MS/MS and LC-UV Determination of Moniliformin by Adding Lanthanide Ions to the Mobile Phase. Toxins. 2019; 11 (10):570.

Chicago/Turabian Style

Terenzio Bertuzzi; Silvia Rastelli; Annalisa Mulazzi; Amedeo Pietri. 2019. "LC-MS/MS and LC-UV Determination of Moniliformin by Adding Lanthanide Ions to the Mobile Phase." Toxins 11, no. 10: 570.

Short communication
Published: 19 August 2019 in Food Chemistry
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The formation and partial degradation of acrylamide (AA), asparagine and low molecular weight sugars were evaluated during an industrial coffee roasting process, in which the temperature increased from 90° to about 215 °C. Arabica and Robusta varieties were roasted individually. AA content reached the maximum value at 10 min, corresponding to a temperature of 175–177 °C (1045 ± 28 and 795 ± 25 µg kg−1 for Arabica and Robusta, respectively). Successively, AA content decreased very quickly and at 14 min (203–205 °C) its concentration was lower than the benchmark level of 400 µg kg−1 for roast coffee set by the EU Commission Regulation (2017/2158). In the final product, AA content was close to 300 µg kg−1. Asparagine quickly decreased; contrary, the concentration of fructose and glucose increased reaching their maximum value at 12 min. Then, a quick degradation occurred; their increase could be mainly due to the hydrolysis of sucrose, which decreased in the same period.

ACS Style

Terenzio Bertuzzi; Erika Martinelli; Annalisa Mulazzi; Silvia Rastelli. Acrylamide determination during an industrial roasting process of coffee and the influence of asparagine and low molecular weight sugars. Food Chemistry 2019, 303, 125372 .

AMA Style

Terenzio Bertuzzi, Erika Martinelli, Annalisa Mulazzi, Silvia Rastelli. Acrylamide determination during an industrial roasting process of coffee and the influence of asparagine and low molecular weight sugars. Food Chemistry. 2019; 303 ():125372.

Chicago/Turabian Style

Terenzio Bertuzzi; Erika Martinelli; Annalisa Mulazzi; Silvia Rastelli. 2019. "Acrylamide determination during an industrial roasting process of coffee and the influence of asparagine and low molecular weight sugars." Food Chemistry 303, no. : 125372.

Journal article
Published: 30 May 2019 in Toxins
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The efficacy of azoxystrobin was evaluated in the presence of mycotoxigenic fungi and relative mycotoxins in Italian paddy rice during the growing season in the field. Three experimental fields were considered and the applied experimental design was a strip plot with three replicates; rice samples were collected at four different growing stages. The efficacy of the fungicide treatment on rice fungal population was demonstrated with around 20% less total fungal incidence in sprayed samples compared to untreated ones; the same decrease was noted also in Fusarium spp. species but not in Aspergillus versicolor. Of the mycotoxins considered, ochratoxin A (OTA) and aflatoxins (AFBs) were never detected, deoxynivalenol (DON) was found in 46% of samples at levels always lower than 100 µg/kg, while sterigmatocystin (STC) occurred in all the paddy rice samples collected after flowering, with a maximum value of 15.5 µg/kg. Treatment with azoxystrobin was not effective in reducing DON contamination, but it had an important and significant effect on STC content, showing a decrease of 67% in the sprayed samples.

ACS Style

Paola Giorni; Umberto Rolla; Marco Romani; Annalisa Mulazzi; Terenzio Bertuzzi. Efficacy of Azoxystrobin on Mycotoxins and Related Fungi in Italian Paddy Rice. Toxins 2019, 11, 310 .

AMA Style

Paola Giorni, Umberto Rolla, Marco Romani, Annalisa Mulazzi, Terenzio Bertuzzi. Efficacy of Azoxystrobin on Mycotoxins and Related Fungi in Italian Paddy Rice. Toxins. 2019; 11 (6):310.

Chicago/Turabian Style

Paola Giorni; Umberto Rolla; Marco Romani; Annalisa Mulazzi; Terenzio Bertuzzi. 2019. "Efficacy of Azoxystrobin on Mycotoxins and Related Fungi in Italian Paddy Rice." Toxins 11, no. 6: 310.

Journal article
Published: 06 March 2019 in Toxins
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Mycotoxigenic fungi and relative mycotoxins contamination were monitored in Italian paddy rice samples both in field during the growing season and the first five months of storage. Three experimental fields, nine rice varieties and three sowing densities were considered; then, different lots of paddy rice were stored in warehouses at different temperature regimes. Fusarium spp. and Aspergillus spp. were found to be the fungi most likely to produce mycotoxins throughout the growing season. In particular, A. flavus and A. niger were found only rarely both in field and in post-harvest, while A. versicolor was always present although in low concentrations. Penicillium spp. strains were isolated sporadically and were found to be irrelevant in Italian rice fungal contamination. Sterigmatocystin (STC) was the main mycotoxin found in Italian rice, while aflatoxin (AFB1), deoxynivalenol (DON) and ochratoxin A (OTA) were rarely detected. Contamination generally increased from post-flowering to ripening; considering rice varieties, significant differences (p ≤ 0.01) were found in fungal contamination and STC production; no differences were observed between sowing densities. During storage, an increase in STC content was observed in higher temperature regimes, while all the other considered mycotoxins remained unchanged. These results indicated that contamination by STC, an emerging mycotoxin not legislatively regulated by the European Union, can be relevant in rice.

ACS Style

Terenzio Bertuzzi; Marco Romani; Silvia Rastelli; Paola Giorni. Mycotoxins and Related Fungi in Italian Paddy Rice During the Growing Season and Storage. Toxins 2019, 11, 151 .

AMA Style

Terenzio Bertuzzi, Marco Romani, Silvia Rastelli, Paola Giorni. Mycotoxins and Related Fungi in Italian Paddy Rice During the Growing Season and Storage. Toxins. 2019; 11 (3):151.

Chicago/Turabian Style

Terenzio Bertuzzi; Marco Romani; Silvia Rastelli; Paola Giorni. 2019. "Mycotoxins and Related Fungi in Italian Paddy Rice During the Growing Season and Storage." Toxins 11, no. 3: 151.

Article
Published: 23 November 2018 in Food Analytical Methods
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A reliable LC-MS/MS method was developed for determination of folates in beer. Clean-up steps and chromatographic conditions were optimized to remove interferences and decrease the matrix effect. The work showed that an immuno-affinity column designed for folic acid (FA) was also suitable for the oxidized forms 10-formylfolic acid (10-HCO-FA) and 7,8-dihydrofolic acid (DHF), obtaining clean extract and improving the limit of detection. For the other vitamer forms, an Oasis MAX column was used. For chromatographic conditions, a RP-18 column with low ligand density showed satisfactory retention times; moreover, the use of methanol instead of acetonitrile lowered the limit of detection up to 0.1 μg l−1. The most popular beers in Italy were collected and analyzed; mainly oxidized mono-glutamate forms, in particular 10-HCO-FA and FA, were found, at levels from 12.4 to 98.6 μg l−1 and 1.4 and 11.9 μg l−1, respectively. The vitamers 5-formyl-tetrahydrofolate and 5-methyl-tetrahydrofolate were also detected.

ACS Style

Terenzio Bertuzzi; Silvia Rastelli; Annalisa Mulazzi; Filippo Rossi. LC-MS/MS Determination of Mono-Glutamate Folates and Folic Acid in Beer. Food Analytical Methods 2018, 12, 722 -728.

AMA Style

Terenzio Bertuzzi, Silvia Rastelli, Annalisa Mulazzi, Filippo Rossi. LC-MS/MS Determination of Mono-Glutamate Folates and Folic Acid in Beer. Food Analytical Methods. 2018; 12 (3):722-728.

Chicago/Turabian Style

Terenzio Bertuzzi; Silvia Rastelli; Annalisa Mulazzi; Filippo Rossi. 2018. "LC-MS/MS Determination of Mono-Glutamate Folates and Folic Acid in Beer." Food Analytical Methods 12, no. 3: 722-728.

Articles
Published: 27 August 2018 in Food Additives & Contaminants: Part A
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Acrylamide (AA) can occur in fried and baked food products which contain reducing sugars and free asparagine. Recently, the European Commission established mitigation measures and benchmark levels for the reduction of AA in food. The content of reducing sugars in raw materials and the temperature and time of the expansion process by frying were considered in this study of the preparation of dough-based potato snacks, mainly destined for children. Final moisture and bulk density were also evaluated. An increase from 0.15 to 1.0% in reducing sugar content, due to the addition of micro-ingredients in the dough, caused a remarkable AA increase of five- to six-fold. During frying at temperatures between 175 and 195°C, AA was produced after only a few seconds; the AA content was affected more by process time than by temperature. The best temperature/time conditions for expansion by frying were 185°C for 8 s.

ACS Style

Terenzio Bertuzzi; Annalisa Mulazzi; Silvia Rastelli; Luca Sala; Amedeo Pietri. Mitigation measures for acrylamide reduction in dough-based potato snacks during their expansion by frying. Food Additives & Contaminants: Part A 2018, 35, 1940 -1947.

AMA Style

Terenzio Bertuzzi, Annalisa Mulazzi, Silvia Rastelli, Luca Sala, Amedeo Pietri. Mitigation measures for acrylamide reduction in dough-based potato snacks during their expansion by frying. Food Additives & Contaminants: Part A. 2018; 35 (10):1940-1947.

Chicago/Turabian Style

Terenzio Bertuzzi; Annalisa Mulazzi; Silvia Rastelli; Luca Sala; Amedeo Pietri. 2018. "Mitigation measures for acrylamide reduction in dough-based potato snacks during their expansion by frying." Food Additives & Contaminants: Part A 35, no. 10: 1940-1947.

Journal article
Published: 20 June 2018 in Beverages
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The occurrence of ochratoxin A (OTA), deoxynivalenol (DON), sterigmatocystin (STC), and citrinin (CIT) was evaluated in samples of small- (SS) and large-scale (LS) brewed beer. The analyses were conducted using HPLC-FLD for OTA, GC-MS for DON, and LC-MS/MS for STC and CIT. During 2017, a total of 83 samples of SS and LS brewed beer (42 and 41, respectively) were sampled; for both types of beer, the most sold beers in Italy were collected. CIT was never detected in any sample, whereas OTA, DON, and STC prevalence was 45.8%, 25.3%, and 27.7%, respectively. The mean and maximum values for OTA, DON, and STC were 0.007 and 0.070; 8.6 and 99; 0.001 and 0.018 µg/kg, respectively. No significant difference was observed between the SS and LS beers. The results of this survey showed a low contamination; the levels found should not represent a serious risk for consumers’ health.

ACS Style

Terenzio Bertuzzi; Silvia Rastelli; Annalisa Mulazzi; Gianluca Donadini; Amedeo Pietri. Known and Emerging Mycotoxins in Small- and Large-Scale Brewed Beer. Beverages 2018, 4, 46 .

AMA Style

Terenzio Bertuzzi, Silvia Rastelli, Annalisa Mulazzi, Gianluca Donadini, Amedeo Pietri. Known and Emerging Mycotoxins in Small- and Large-Scale Brewed Beer. Beverages. 2018; 4 (2):46.

Chicago/Turabian Style

Terenzio Bertuzzi; Silvia Rastelli; Annalisa Mulazzi; Gianluca Donadini; Amedeo Pietri. 2018. "Known and Emerging Mycotoxins in Small- and Large-Scale Brewed Beer." Beverages 4, no. 2: 46.

Original articles
Published: 19 July 2017 in Food Additives & Contaminants: Part B
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A survey on the occurrence of acrylamide (AA) in roasted coffee, barley and potato crisps was carried out using an intra-lab validated LC-MS/MS method. Over the years 2015-2016, 66 samples of coffee, 22 of roasted barley and 22 of potato crisps were collected from retail outlets in Italy. AA was detected in almost all samples. In roasted coffee, the level exceeded 450 µg kg(-1), the limit recommended by the European Commission (EC), in 36.4% of the samples. In roasted barley, mean contamination was slightly lower than in coffee and no sample exceeded the EC limit of 2000 µg kg(-1). The AA contamination in potato crisps was remarkable. A percentage of 36.4% (n=8) showed a value higher than the EC limit of 1000 µg kg(-1). Considering the average consumption of coffee and potato crisps by Italian people, AA exposure is significant and should be decreased.

ACS Style

Terenzio Bertuzzi; Silvia Rastelli; Annalisa Mulazzi; Amedeo Pietri. Survey on acrylamide in roasted coffee and barley and in potato crisps sold in Italy by a LC-MS/MS method. Food Additives & Contaminants: Part B 2017, 10, 1 -8.

AMA Style

Terenzio Bertuzzi, Silvia Rastelli, Annalisa Mulazzi, Amedeo Pietri. Survey on acrylamide in roasted coffee and barley and in potato crisps sold in Italy by a LC-MS/MS method. Food Additives & Contaminants: Part B. 2017; 10 (4):1-8.

Chicago/Turabian Style

Terenzio Bertuzzi; Silvia Rastelli; Annalisa Mulazzi; Amedeo Pietri. 2017. "Survey on acrylamide in roasted coffee and barley and in potato crisps sold in Italy by a LC-MS/MS method." Food Additives & Contaminants: Part B 10, no. 4: 1-8.

Journal article
Published: 28 February 2017 in Toxins
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The occurrence of sterigmatocystin (STC) in paddy and processed rice samples produced in Italy was surveyed. After extraction and purification, STC was analysed using HPLC-MS/MS. STC was detected in all paddy rice samples (n = 49), in the range 0.29–15.85 μg·kg−1. As regards processed rice, a widespread contamination was found in brown and parboiled rice. All the brown rice samples were contaminated between 0.12 and 1.32 μg·kg−1; for parboiled rice, the incidence was 90.9% and the maximum level was 1.09 μg·kg−1. The contamination in white rice was significantly lower (p < 0.01). The STC distribution in different rice fractions, obtained by the de-hulling and polishing processes, was evaluated. After de-hulling, the STC percentage remaining in brown rice was in the range 21.2%–30.8%. The polishing process, from brown to white rice, caused another remarkable decrease of contamination; the STC remaining in white rice was 2.2%–8.3% of the amount found in paddy rice.

ACS Style

Terenzio Bertuzzi; Marco Romani; Silvia Rastelli; Annalisa Mulazzi; Amedeo Pietri. Sterigmatocystin Occurrence in Paddy and Processed Rice Produced in Italy in the Years 2014–2015 and Distribution in Milled Rice Fractions. Toxins 2017, 9, 86 .

AMA Style

Terenzio Bertuzzi, Marco Romani, Silvia Rastelli, Annalisa Mulazzi, Amedeo Pietri. Sterigmatocystin Occurrence in Paddy and Processed Rice Produced in Italy in the Years 2014–2015 and Distribution in Milled Rice Fractions. Toxins. 2017; 9 (3):86.

Chicago/Turabian Style

Terenzio Bertuzzi; Marco Romani; Silvia Rastelli; Annalisa Mulazzi; Amedeo Pietri. 2017. "Sterigmatocystin Occurrence in Paddy and Processed Rice Produced in Italy in the Years 2014–2015 and Distribution in Milled Rice Fractions." Toxins 9, no. 3: 86.

Journal article
Published: 24 December 2016 in Toxins
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The aim of this study was to investigate in vitro and model the effect of temperature (T) and water activity (aw) conditions on growth and toxin production by some toxigenic fungi signaled in cheese. Aspergillus versicolor, Penicillium camemberti, P. citrinum, P. crustosum, P. nalgiovense, P. nordicum, P. roqueforti, P. verrucosum were considered they were grown under different T (0–40 °C) and aw (0.78–0.99) regimes. The highest relative growth occurred around 25 °C; all the fungi were very susceptible to aw and 0.99 was optimal for almost all species (except for A. versicolor, awopt = 0.96). The highest toxin production occurred between 15 and 25 °C and 0.96–0.99 aw. Therefore, during grana cheese ripening, managed between 15 and 22 °C, ochratoxin A (OTA), penitrem A (PA), roquefortine-C (ROQ-C) and mycophenolic acid (MPA) are apparently at the highest production risk. Bete and logistic function described fungal growth under different T and aw regimes well, respectively. Bete function described also STC, PA, ROQ-C and OTA production as well as function of T. These models would be very useful as starting point to develop a mechanistic model to predict fungal growth and toxin production during cheese ripening and to help advising the most proper setting of environmental factors to minimize the contamination risk.

ACS Style

Marco Camardo Leggieri; Simone DeContardi; Terenzio Bertuzzi; Amedeo Pietri; Paola Battilani. Modeling Growth and Toxin Production of Toxigenic Fungi Signaled in Cheese under Different Temperature and Water Activity Regimes. Toxins 2016, 9, 4 .

AMA Style

Marco Camardo Leggieri, Simone DeContardi, Terenzio Bertuzzi, Amedeo Pietri, Paola Battilani. Modeling Growth and Toxin Production of Toxigenic Fungi Signaled in Cheese under Different Temperature and Water Activity Regimes. Toxins. 2016; 9 (1):4.

Chicago/Turabian Style

Marco Camardo Leggieri; Simone DeContardi; Terenzio Bertuzzi; Amedeo Pietri; Paola Battilani. 2016. "Modeling Growth and Toxin Production of Toxigenic Fungi Signaled in Cheese under Different Temperature and Water Activity Regimes." Toxins 9, no. 1: 4.

Journal article
Published: 24 October 2016 in World Mycotoxin Journal
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Based on the EFSA proposal ‘Survey on sterigmatocystin in food’ (GP/EFSA/CONTAM/2013/02), this study provides a survey on the occurrence of this mycotoxin. A total of 1,259 samples of cereal grains (429), cereal products (713), beer (53) and nuts (64) were analysed for the presence of sterigmatocystin (STC). Samples were mainly collected at processing plants, storage facilities, wholesale and retail between August 2013 and November 2014, in nine European countries, mostly Greece, Italy, the Netherlands and the United Kingdom. The products originated from 27 European countries and 18 other countries. All samples were analysed by methods based on liquid chromatography coupled with tandem mass spectrometry. The limit of quantification (LOQ) was 0.5 µg/kg and the limit of detection (LOD) was in the range 0.05-0.15 µg/kg (0.005-0.01 µg/l for beer). Overall, STC was identified in 10% of the samples; it was not detected in either beer or nut samples. More than 50% of the contaminated samples contained levels between LOD and LOQ; in the other cases, levels were between 0.5-6 µg/kg with one exception (33 µg/kg in oats). In cereal grains, rice and oats seemed the cereals most prone to STC contamination (100% unprocessed rice, 22% oats grains); however the number of rice samples was limited (n=28) and the samples were collected almost exclusively in Italy and Greece. In cereal products, levels were lower than in cereal grains. The highest incidence was in processed rice (21%) and breakfast cereals (19%), while for the other cereal products this was between 5-7%. In the contaminated cereal products, rice and oats were often present as ingredients.

ACS Style

Hans Mol; S.J. Mac Donald; Chris Anagnostopoulos; M. Spanjer; T. Bertuzzi; A. Pietri. European survey on sterigmatocystin in cereals, cereals-based products, beer and nuts. World Mycotoxin Journal 2016, 9, 633 -642.

AMA Style

Hans Mol, S.J. Mac Donald, Chris Anagnostopoulos, M. Spanjer, T. Bertuzzi, A. Pietri. European survey on sterigmatocystin in cereals, cereals-based products, beer and nuts. World Mycotoxin Journal. 2016; 9 (4):633-642.

Chicago/Turabian Style

Hans Mol; S.J. Mac Donald; Chris Anagnostopoulos; M. Spanjer; T. Bertuzzi; A. Pietri. 2016. "European survey on sterigmatocystin in cereals, cereals-based products, beer and nuts." World Mycotoxin Journal 9, no. 4: 633-642.

Journal article
Published: 17 May 2016 in Food Additives & Contaminants: Part B
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The natural co-occurrence of aflatoxins (AFs), ochratoxin A (OTA) and citrinin (CIT) in melon seed samples obtained from retailers and households in Ireland and the United Kingdom (UK) was evaluated. AFs and OTA were determined by HPLC with fluorescence detection while CIT was analysed by HPLC-MS/MS. AFB1 was detected in all (100%) samples (mean = 9.7 μg kg(-1); range = 0.2 - 66.5 μg kg(-1)). Mean total AFs was 12.0 μg kg(-1) (range = 0.3 - 82 μg kg(-1)). Commercially retailed samples showed a significantly higher AFB1 contamination (p<0.05) than the household samples. OTA occurred in 3 (13.6%) samples, while 4 (18.2%) were contaminated with CIT at very low levels. In this study 68% of the melon seed samples were contaminated above the 2 μg kg(-1) EU limit for AFB1 in oilseeds. These results highlight the need for the development of strategies to reduce AF contamination in "egusi" for human consumption.

ACS Style

Yinka Somorin; Adeyemi Akinyemi; Terenzio Bertuzzi; Amedeo Pietri. Co-occurrence of aflatoxins, ochratoxin A and citrinin in “egusi” melon (Colocynthis citrullusL.) seeds consumed in Ireland and the United Kingdom. Food Additives & Contaminants: Part B 2016, 9, 230 -235.

AMA Style

Yinka Somorin, Adeyemi Akinyemi, Terenzio Bertuzzi, Amedeo Pietri. Co-occurrence of aflatoxins, ochratoxin A and citrinin in “egusi” melon (Colocynthis citrullusL.) seeds consumed in Ireland and the United Kingdom. Food Additives & Contaminants: Part B. 2016; 9 (3):230-235.

Chicago/Turabian Style

Yinka Somorin; Adeyemi Akinyemi; Terenzio Bertuzzi; Amedeo Pietri. 2016. "Co-occurrence of aflatoxins, ochratoxin A and citrinin in “egusi” melon (Colocynthis citrullusL.) seeds consumed in Ireland and the United Kingdom." Food Additives & Contaminants: Part B 9, no. 3: 230-235.

Journal article
Published: 23 March 2016 in Food Analytical Methods
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Goitrin and thiouracil belong to the thyreostats, a group of compounds that inhibit the thyroid function; thyreostats can be divided into two main groups: naturally occurring compounds, mainly originated from glucosinolates, and xenobiotic (thyreostatic drugs) compounds, used as growth-promoting agents and performance enhancers in food-producing animals. Recently, thiouracil was detected at low levels in urine and cow milk samples and a natural origin due to ingestion of Brassicaceae-rich feed was demonstrated. Considering that the natural occurrence of both goitrin and thiouracil can be due to the same type of feeding for cattle, a liquid chromatography–tandem mass spectrometry (LC-MS/MS) method for their simultaneous determination at trace levels in milk and cheese was developed. Then, a limited survey and a study to evaluate their carry-over from milk to curd and ripened cheese were carried out. For both compounds, the limit of detection (LOD) and the limit of quantification (LOQ) were 0.07 and 0.20 μg L−1 in milk, and 0.05 and 0.16 μg kg−1 in cheese; the average recovery values were above 80 %. In milk, their incidence was very high (≥95 %); the maximum value was 3.6 and 8.7 μg L−1 for goitrin and thiouracil, respectively. In cheese, only thiouracil was detected at levels close to those in milk. During cheese-making, both compounds remained mainly in the whey; during ageing, goitrin content decreased quickly and it was never detected after 2 months of ripening.

ACS Style

Terenzio Bertuzzi; Silvia Rastelli; Annalisa Mulazzi; Amedeo Pietri. Trace Monitoring of Goitrin and Thiouracil in Milk and Cheese. Food Analytical Methods 2016, 9, 2952 -2959.

AMA Style

Terenzio Bertuzzi, Silvia Rastelli, Annalisa Mulazzi, Amedeo Pietri. Trace Monitoring of Goitrin and Thiouracil in Milk and Cheese. Food Analytical Methods. 2016; 9 (10):2952-2959.

Chicago/Turabian Style

Terenzio Bertuzzi; Silvia Rastelli; Annalisa Mulazzi; Amedeo Pietri. 2016. "Trace Monitoring of Goitrin and Thiouracil in Milk and Cheese." Food Analytical Methods 9, no. 10: 2952-2959.