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Volume 14
Issue 5
10.3390/toxins14050306
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Article

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

by
Amedeo Pietri
,
Giulia Leni
,
Annalisa Mulazzi
and
Terenzio Bertuzzi
*
Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
*
Author to whom correspondence should be addressed.
Toxins 2022, 14(5), 306; https://doi.org/10.3390/toxins14050306
Submission received: 2 April 2022 / Revised: 22 April 2022 / Accepted: 25 April 2022 / Published: 27 April 2022
(This article belongs to the Special Issue Mycotoxins in Food and Feed: Detection and Identification)
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Abstract

A survey on the occurrence of ochratoxin A (OTA) and sterigmatocystin (STC) in grated cheese products obtained from hard grana-type cheeses was carried out, where 107 grated products were collected in retail outlets and analysed. OTA and STC were found in 48.6% and 94.4% of the samples, in a range from <LOD to 25.05 µg kg−1 and from <LOD to 6.87 µg kg−1, respectively. STC was detected in all the OTA-contaminated samples. The OTA and STC occurrence in cheese is due to environmental contamination during ripening, leading to fungal growth and mycotoxin production on the cheese surface. This statement was confirmed by analysing the surface of 16 hard grana cheese rinds, which resulted contaminated by both OTA and STC, with concentration ranging from 3 to 370 µg kg−1. This finding demonstrates that rind inclusion increases the mycotoxin concentration in grated cheeses. The mycotoxin level significantly decreased from the surface (0–1.5 mm) to inner parts of cheese rinds (1.5–4.5 mm). Industrial wheel-cleaning techniques can represent a useful treatment to reduce both toxins in grated cheese products.
Keywords: ochratoxin A; sterigmatocystin; grated cheese; long-ripened grana cheese ochratoxin A; sterigmatocystin; grated cheese; long-ripened grana cheese

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MDPI and ACS Style

Pietri, A.; Leni, G.; Mulazzi, A.; Bertuzzi, T. Ochratoxin A and Sterigmatocystin in Long-Ripened Grana Cheese: Occurrence, Wheel Rind Contamination and Effectiveness of Cleaning Techniques on Grated Products. Toxins 2022, 14, 306. https://doi.org/10.3390/toxins14050306

AMA Style

Pietri A, Leni G, Mulazzi A, Bertuzzi T. Ochratoxin A and Sterigmatocystin in Long-Ripened Grana Cheese: Occurrence, Wheel Rind Contamination and Effectiveness of Cleaning Techniques on Grated Products. Toxins. 2022; 14(5):306. https://doi.org/10.3390/toxins14050306

Chicago/Turabian Style

Pietri, Amedeo, Giulia Leni, Annalisa Mulazzi, and Terenzio Bertuzzi. 2022. "Ochratoxin A and Sterigmatocystin in Long-Ripened Grana Cheese: Occurrence, Wheel Rind Contamination and Effectiveness of Cleaning Techniques on Grated Products" Toxins 14, no. 5: 306. https://doi.org/10.3390/toxins14050306

APA Style

Pietri, A., Leni, G., Mulazzi, A., & Bertuzzi, T. (2022). Ochratoxin A and Sterigmatocystin in Long-Ripened Grana Cheese: Occurrence, Wheel Rind Contamination and Effectiveness of Cleaning Techniques on Grated Products. Toxins, 14(5), 306. https://doi.org/10.3390/toxins14050306

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