Table 3.
Detection of SEH in food products.
| Food product | Detected toxina, % of toxin added | |||
|---|---|---|---|---|
| Milk, 3.2% | 100 ± 0.5 | |||
| Milk, 2.5% | 100 ± 0.5 | |||
| Milk, 1.5% | 100 ± 0.5 | |||
| Meat broth | 100 ± 0.5 | |||
| Toxin extracted in non-liquid productsa, % of toxin added | ||||
|
| ||||
| With an equal volume of PBST | With two volumes of PBST | 0.5 M NaCl | pH 4.0–4.5 | |
|
|
|
|
|
|
| Cheese | 100 ± 1 | 100 ± 1 | 100 ± 1 | 100 ± 1 |
| Minced chicken | 86 ± 2 | 100 ± 1 | 86 ± 2 | 91 ± 1 |
| Minced beef | 85 ± 2 | 100 ± 1 | 85 ± 2 | 91 ± 1 |
| Cottage cheese, 9% | 32 ± 1.5 | 70 ± 1 | 70 ± 1 | 80 ± 1 |
| Minced beef after thermal treatment (100 °C, 30 min) | 5 ± 0.5 | |||
a
Mean values (n = 3) taken from the linear range of titration curves.