Unregulated mycotoxins: Ochratoxin A in cheeses and pork products

Italian National Committee for Food Safety (CNSA) opinion of 11 MAY 2021 on Unregulated mycotoxins: Ochratoxin A in cheeses and pork products

Ochratoxin A (OTA) is of particular health relevance, as it has marked toxic properties, including carcinogenicity with a potential genotoxic mechanism, and is very widespread in food products. Plant-based foods are the main sources of OTA in the diet; however, it is also present in foods of animal origin, especially in pork products and dairy products, mainly related to the surface proliferation of toxicogenic fungi during the ripening nd storage phases.

On the basis of the available data, the theoretical level of Italian consumer exposure deriving from the consumption of raw ham and cheeses was calculated. Based on EFSA toxicological reference values, the estimated exposure levels provide MOEs of less than 10,000 for neoplastic effects with a genotoxic mechanism. In particular the results indicate a health concern for children and for high consumers of ham and cheeses.

In addition OTA is a highly widespread mycotoxin in food products, whereas the theoretical exposure data reported here relate only to separate consumption of raw ham and cheeses. Consequently, the calculated MOEs do not concern the total daily intake of OTA, to which plant foods are also expected to contribute significantly.

To protect consumer health, OTA contamination should be prevented and reduced. Good practices should be adopted in the ripening and storage of cheeses and cured meats. Furthermore, it is important to inform the consumer to avoid the consumption of cheeses and cured meats that have potentially toxigenic molds and that it is not sufficient to remove only the moldy parts, as the mycotoxin can migrate in depth.