Analysis of Mycotoxin and Secondary Metabolites in Commercial and Traditional Slovak Cheese Samples

Abstract

Cheese represents a dairy product extremely inclined to fungal growth and mycotoxin production. The growth of fungi belonging to Aspergillus, Penicillium, Fusarium, Claviceps, Alternaria, and Trichoderma genera in or on cheese leads to undesirable changes able to affect the quality of the final products. In the present investigation, a total of 68 types of commercial and traditional Slovak cheeses were analyzed to investigate the occurrence of fungal metabolites. Altogether, 13 fungal metabolites were identified and quantified. Aflatoxin M1, the only mycotoxin regulated in milk and dairy products, was not detected in any case. However, the presence of metabolites that have never been reported in cheeses, such as tryptophol at a maximum concentration level from 13.4 to 7930 µg/kg (average: 490 µg/kg), was recorded. Out of all detected metabolites, enniatin B represents the most frequently detected mycotoxin (0.06–0.71 µg/kg) in the analyzed samples. Attention is drawn to the lack of data on mycotoxins’ origin from Slovak cheeses; in fact, this is the first reported investigation. Our results indicate the presence of fungal mycotoxin contamination for which maximum permissible levels are not established, highlighting the importance of monitoring the source and producers of contamination in order to protect consumers’ health.

The Vapor Phase of Selected Essential Oils and Their Antifungal Activity In Vitro and In Situ against Penicillium commune, a Common Contaminant of Cheese

“…However, long-term exposure to this mycotoxin present in food or feed can have various adverse effects on human or animal health. For example, Izzo et al [ 55 ] analyzed 68 types of commercial and traditional Slovak cheeses to investigate the occurrence of fungal metabolites. They found the presence of fungal mycotoxin contamination (28 analytes) in all cheese samples, and the most often detected mycotoxin was cyclopiazonic acid (102.9%).…”

Molecular characterization of gliotoxin-producing Aspergillus fumigatus in dairy cattle feed

“…Because A. fumigatus spores can thrive in many environments, they are easily dispersed in air and contaminated feed and produce various mycotoxins [ 44 ]. The storage environment deters the growth of aerobic fungi and favors the growth of organisms such as A. fumigatus [ 49 ]. Our analysis revealed that most A. fumigatus isolates are present in feed stores.…”

Distribution of mycotoxins during manufacture and storage of cheeses – A review

“…P. roqueforti is highly valued in biotechnological applications and is a vital filamentous fungus used in producing and maturing blue Roquefort-type cheeses. This fungus oxidises fatty acids to produce methyl ketones, 2-haptanone, and 2-honanone, which are thought to be responsible for the blue cheese's distinct sensory smells and scents (Izzo et al 2022). On the other hand, there is growing evidence that this species can produce secondary metabolites in various culture media or blue cheeses.…”

“…This fungus oxidises fatty acids to produce methyl ketones, 2‐haptanone, and 2‐honanone, which are thought to be responsible for the blue cheese's distinct sensory smells and scents (Izzo et al . 2022). On the other hand, there is growing evidence that this species can produce secondary metabolites in various culture media or blue cheeses.…”