Assessing Ochratoxin A Contamination in Pre-Packaged Grated Cheese: Implications for Food Safety

Area of Science:

• Food Science
• Mycology
• Food Safety

Background:

• Cheese, a global dairy staple, is particularly popular in Europe, with Italy being a major producer of Protected Designation of Origin (P.D.O.) cheeses like Grana Padano and Parmigiano Reggiano.
• These hard cheeses are frequently used in pre-packaged grated products, valued for their quality and widespread appeal.
• While molds are essential for cheese development, some can produce harmful mycotoxins, including ochratoxin A (OTA), posing a risk to food quality and safety.

Purpose of the Study:

• To quantitatively assess the prevalence of OTA contamination in various pre-packaged grated cheese products.
• To evaluate the potential food safety implications of OTA presence in these widely consumed products.

Main Methods:

• Quantitative analysis of OTA contamination using high-performance liquid chromatography (HPLC).
• Testing of multiple pre-packaged grated cheese samples, including Parmigiano Reggiano, Grana Padano, pecorino, and mixed varieties.

Main Results:

• A high incidence of OTA contamination was detected, with 97.6% of samples testing positive.
• OTA levels ranged from below the limit of detection (
• Parmigiano Reggiano exhibited the highest average OTA contamination (5.06 ± 0.66 ng g⁻¹), followed by pecorino, mixed, and Grana Padano cheeses.

Conclusions:

• The pervasive presence of OTA in pre-packaged grated cheeses necessitates continuous monitoring and risk assessment.
• Findings highlight potential health risks associated with OTA exposure from these products.
• Further research is crucial to identify OTA sources in cheese and inform regulatory standards for consumer protection.