The activity focuses on the search for mycotoxins in food products of animal origin and in particular in traditional dairy products. In these products, given the peculiar seasoning conditions, it is possible to develop mycotoxins on the rind with deposition also in depth, even in absence of rind defects. The line of research moves in the direction of expanding the knowledge on this also with other mycotoxins.

• Pattono D., Gai F. - Ochratoxin A (OTA) Occurence in Meat and Dairy Products: Prevention and Remediation Strategies - In:Ochratoxin A and Aflatoxin B1 New research – Reuben Hess (ed) – 2019 – New York - Nova Science Publisher – 1-30
• Pattono D., Gallo P.F., Civera T. - Detection and quantification of Ochratoxin A in milk produced in organic farms - Food Chemistry - 2011 - 374-377.
• Pattono D., Grosso A., Stocco P.P., Pazzi M., Zeppa G. - Survey of the presence of patulin and ochratoxin A in traditional semihard cheeses – Food Control - 2013 – 54-57.

• Prof. Valentina Gianotti – Università del Piemonte Orientale – Dipartimento di Scienze e Innovazione Tecnologica
• Dr. Marco Pazzi – Dipartimento di Chimica, Università degli Studi di Torino