Mycotoxins in Cheese: Detection and Risk Assessment
Author Information
Author(s): Pavicich MarÃa Agustina, Compagnoni Stefano, Meerpoel Celine, Raes Katleen, De Saeger Sarah
Primary Institution: Centre of Excellence in Mycotoxicology and Public Health, Ghent University
Hypothesis
This study aims to develop and validate an analytical method for the detection and quantification of ochratoxin A (OTA) and aflatoxin M1 (AFM1) in cheese and to assess their prevalence and associated risks.
Conclusion
The study found that OTA was detected only in grated Parmigiano Reggiano cheese, while AFM1 was found in both Parmigiano Reggiano and Pecorino cheeses, highlighting the need for monitoring these mycotoxins in cheese.
Supporting Evidence
- OTA was detected exclusively in grated Parmigiano Reggiano cheese.
- AFM1 was found in both Parmigiano Reggiano and Pecorino cheeses.
- The study provides a preliminary exposure assessment and risk characterization for OTA and AFM1 in cheese.
- Monitoring of OTA and AFM1 in cheese is necessary to safeguard public health.
Takeaway
Cheese can have harmful substances called mycotoxins, and this study checked different cheeses to see how much of these toxins are there and if they can be dangerous.
Methodology
A liquid chromatography–tandem mass spectrometry (LC-MS/MS) method was validated for detecting OTA and AFM1 in 41 cheese samples.
Limitations
The study primarily focused on firm-ripened cheese and may not represent all cheese varieties.
Participant Demographics
The study assessed cheese consumption among the Belgian population, particularly focusing on children and adolescents as high consumers.
Digital Object Identifier (DOI)
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