Occurrence of Ochratoxin A in Different Types of Cheese Offered for Sale in Italy

Abstract

The detection of Ochratoxin A (OTA) in the milk of ruminants occurs infrequently and at low levels, but its occurrence may be higher in dairy products such as cheese. The aim of this study was to investigate the presence of OTA in cheeses purchased in the metropolitan city of Bologna (Italy) and the surrounding area. For the analysis, a LC-MS/MS method with a limit of quantification (LOQ) of 1 µg/kg was used. OTA was detected in seven out of 51 samples of grated hard cheese (concentration range 1.3–22.4 µg/kg), while it was not found in the 33 cheeses of other types which were also analysed. These data show a low risk of OTA contamination for almost all types of cheese analysed. To improve the safety of cheese marketed in grated form, more regulations on cheese rind, which is the part most susceptible to OTA-producing moulds, should be implemented or, alternatively, producers should consider not using the rind as row material for grated cheese. It would be interesting to continue these investigations particularly on grated hard cheeses to have more data to update the risk assessment of OTA in cheese, as also suggested by EFSA in its 2020 scientific opinion on OTA.

Investigation of ochratoxin A in commercial cheeses and pork meat products by liquid chromatography–tandem mass spectrometry

“…In three samples (10%), which belonged to the category of grated hard cheeses, the concentration of the mycotoxin was above our LOQ (1 µg/kg) with levels of 1.14, 1.52, and 4.7 µg/kg; in another case, it was lower than LOQ. Data collected are in agreement with those reported in the recent study conducted by Altafini et al (2021), in which seven out of the 84 different types of cheeses analyzed, with OTA values ranging between 1.3 and 22.4 µg/kg, were grated hard cheeses. Moreover, Biancardi et al (2013), in six out of 40 commercially grated cheeses analyzed, detected OTA at concentrations ranging from 1.62 to 54.07 µg/kg.…”

Ochratoxin A and Sterigmatocystin in Long-Ripened Grana Cheese: Occurrence, Wheel Rind Contamination and Effectiveness of Cleaning Techniques on Grated Products

“…The EU fixed specific limits for OTA in some foodstuffs (dairy products excluded), and considering the OTA limits set for cereals, dried vine fruits and spices (3, 10 and 15 µg kg −1 , respectively), the percentages of grated cheese samples exceeding these values were 20%, 5% and 3%, respectively. OTA occurrence in grated cheeses has been recently reported by Altafini et al [ 15 ] in 7 out of 51 samples of grated hard cheese, with concentrations ranging between <LOD and 22.4 µg kg −1 . A similar incidence was previously reported by Biancardi et al [ 14 ], where OTA was detected in 15% of grated cheese samples collected from retail shops in Northern Italy, with a contamination level ranging between <LOD and 54.07 μg kg −1 .…”

“…This first survey, performed on 40 grated cheese products, showed that 15% of the samples were contaminated by OTA. More recently, Altafini et al [ 15 ] showed a similar rate of OTA contamination in grated cheeses collected in the urban area of Bologna (Italy). Unfortunately, to our knowledge, no data on the occurrence of STC in grated cheese products is available so far, even if its presence has already been reported in ripened cheeses [ 16 ].…”

Co-Occurrence of Staphylococcus aureus and Ochratoxin A in Pasteurized Milk

“…Compared with our results, all are below our maximum detection. Although there are no regulations in other countries of the European Union for OTA in milk, Slovakia sets a limit of 5 µg/kg for milk [ 42 ]. Thus, 25.81% of the samples exceeded the Slovak limit for OTA in milk.…”