Survey of the presence of patulin and ochratoxin A in traditional semi-hard cheeses

Thirty-two traditional hand-made semi-hard cheeses were examined to detect the presence of two mycotoxins – ochratoxin A (OTA) and patulin. OTA was present in both the rind and the inner part of the cheeses, while patulin was mainly detected in the rind and the inner part of only one cheese sample. served patulin concentration ranged from 15 to 460 μg/kg, while the observed OTA concentration ranged from 1 to 262 μg/kg in the rind and from 18 to 146 μg/kg in the cheese interior. The amount of patulin contained in the rind exceeded the maximum level (50 μg/kg) established for fermented apple drinks and other fruit juice by EC Regulation 1881/2006. Therefore, it is crucial to pay close attention to the various production phases of traditional cheeses to provide useful information about the origin of mycotoxin contamination and develop efficient prevention methodologies.