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The use of antibiotics is not permitted in Switzerland; moreover, no other medication exists to combat European foul brood. Hives with symptoms must therefore be destroyed in order to limit the outbreak, and the contaminated material must be sanitised. Since prevention is the best cure, early detection is desirable. Numerous studies have been undertaken and documents have been created at the Swiss Bee Research Centre and elsewhere to draw the attention of beekeepers to these problems and inform them about the causes and the control measures to be implemented.

Merkblatt zur erkennung von Bienenbrutkrankheiten (German (PDF, 357 kB, 18.10.2017) and French (PDF, 226 kB, 02.02.2017))
M. Tschumi (2011)

Validated method for the determination of free volatile carboxylic acids in cheese and bacterial cultures by GC-FID after esterification in aqueous extract and headspace injection.

Institutional Repository Agroscope

Badertscher R., Blaser C., Noth P.

Validated method for the determination of free volatile carboxylic acids in cheese and bacterial cultures by GC-FID after esterification in aqueous extract and headspace injection.

Food Chemistry, 398, 2023, Articolo 133932.

Riassunto:

A simple, rapid, sensitive and robust gas chromatographic method was developed for the simultaneous determination of free volatile carboxylic acids (FVCA) in cheese and bacterial cultures. The target analytes were extracted and converted directly from the aqueous phase to their ethyl esters using headspace. The lower detection limits for the volatile carboxylic acids in the cheese samples were less than 0.3 and less than 0.6 µmol kg−1 in the bacterial culture samples. The lower limits of quantitation in cheese were better than 0.001 mmol kg−1 for all analytes. The upper limits of quantitation varied from 39 to 136 mmol kg−1 in cheese and 78 to 272 mmol kg−1 in bacterial cultures depending on the analyte. The Horwitz ratio showed good precision for all analytes (less than 0.77). The proposed method is suitable for the determination of target metabolites directly from aqueous extracts and can also be validated for other matrices.

ISSN Print: 0308-8146
ISSN Online: 1873-7072
Digital Object Identifier (DOI): https://doi.org/10.1016/j.foodchem.2022.133932
ID pubblicazione (Codice web): 50105 Inviare via e-mail

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Validated method for the determination of free volatile carboxylic acids in cheese and bacterial cultures by GC-FID after esterification in aqueous extract and headspace injection.