The Occurrence and Dietary Exposure Assessment of Mycotoxins, Biogenic Amines, and Heavy Metals in Mould-Ripened Blue Cheeses

Abstract

The occurrence and dietary exposure assessment of 16 mycotoxins, 6 biogenic amines (BAs), and 13 metallic elements in blue-veined cheeses (n = 46) is reported. Co-occurrence of mycophenolic acid (≤599 µg·kg−1) with roquefortine C (≤5454 µg·kg−1) was observed in 63% of the tested cheeses, while BAs were frequently present at concentrations between 0.2 and 717 mg kg−1. The concentrations of heavy metals in cheeses were very low. Chronic/acute exposure assessment based on consumption data from different European populations indicated that the levels of mycotoxins and heavy metals are safe to consumers, whereas, rather high hazard indexes (HI up to 0.77) were determined for BAs according to the worst-case scenario based on high consumption and 95th percentile occurrence. A more detailed acute dietary intake study indicated that histamine and tyramine were predominant among these BAs, reaching 27 and 41% of the acute oral intake reference doses.

Safety assessment of traditional Plaisentif cheese

“…Ochratoxin A was never detected in the examined samples, while patulin was detected in one sample at level of 10.0 ± 1.2 μgr/kg. This situation was also confirmed by other studies, considering other traditional cheeses (Anelli et al, 2019;Kadakal et al, 2020) For this reason, we might say that safety is assured for the considered mycotoxin (Reinholds et al, 2020). More investigation has to be performed to confirm the present results, and to detect other mycotoxins, even if regarding Aflatoxin M1 its presence is unlikely, given the way grazing animals are fed during the production period (June-July) (Rojas-Marín et al 2018;Ráduly et al, 2020).…”

“…Even in this case, as stated above for the two BAs separately, the total amount of BAs never reached the warning amount set for food (Manca et al ., 2020 ); this threshold may be precautionary and, as stressed by many authors, lacks in reliability given the few data available about food consumption (Combarros-Fuertes et al ., 2016 ; EFSA, 2011). This threshold was stated at 900 mg/kg, in absence of co-factors, and 100 mg/Kg if this consumption was associated to co-factors, such as pharmacological treatments with amine oxidase inhibiting substances, pathological status of gastrointestinal apparatus or alcohol (Manca et al ., 2020 ; Reinholds et al ., 2020 ).…”

“…For this reason, we might say that safety is assured for the considered mycotoxin (Reinholds et al ., 2020 ). More investigation has to be performed to confirm the present results, and to detect other mycotoxins, even if regarding Aflatoxin M1 its presence is unlikely, given the way grazing animals are fed during the production period (June-July) (Rojas-Marín et al 2018 ; Ráduly et al , 2020 ).…”

Analysis of Multiple Mycotoxins in the Qatari Population and Their Relation to Markers of Oxidative Stress

“…ROC is a neurotoxic metabolite of Penicillium species and is considered one of the most important fungal contaminants in fermented foods and beverages [ 19 ]. The ROC concentration in blue cheese can reach to 5.45 mg/kg and it also readily co-occurs with MPA [ 20 ]. Thus, dairy products in Qatar should be carefully monitored.…”

Biogenic amines: formation, action and toxicity – a review

“…Most often, high levels of histamine are observed in fish products of the scombridae and scomberesocidae families, such as mackerel, tuna, bonito and bluefish, etc 9,28 . European Standard – Commission Regulation (EC) 1441/2007 concerns only fish products and allows a histamine level in unprocessed fish of 100–200 mg kg −1 , whereas fish sauces subjected to accelerated enzymatic maturation have a level up to 400 mg kg −1 14,18,36 26,37 .…”