Microscopic fungi can contaminate cheeses and cured meats, in ripening and storage, with potential health risk related to the presence of ochratoxin A (OTA). These conclusions are reached in the 11.5.21 opinion of the National Committee on Food Safety (CNSA), just released by the Ministry of Health. (1) Which intervenes in an area, it should be noted, that still lacks specific regulation at the EU level.
Operators in the food chain must then analyze and mitigate the related risk, in self-control (good hygiene practices and HACCP). Consumers in turn need to be informed, as removing mold is not enough. In fact, toxins can migrate deep inside. Moldy products are also dangerous to animals and should be destined for waste. But there is also more.
Mycotoxins, serious danger
Mycotoxins, as noted (2,3), represent one of the hidden evils of the agribusiness supply chain. These are toxic substances produced by the secondary metabolism of certain fungi or molds(Aspergillus, Penicillium, Fusarium, Stachybotrys, Cephalosporium, etc.), naturally occurring in plants, which proliferate in humid conditions and climatic conditions characterized by extreme drought or abundant rainfall.
The danger is serious-carcinogenesis plus mutagenesis-and is also associated with exceeding Tolerable Daily Intake(TDI) thresholds as well as chronic exposure. And it is widespread in that mycotoxins, ubiquitous in the plant world, can also migrate into products derived from animals fed contaminated feed.
Cheese and cold cuts, beware of mold
The opinion ‘Unregulated Mycotoxins: Ochratoxin A in Cheese and Pork Products‘ (CNSA, 2021. See footnote 1) highlights the ‘particular health significance‘ of ochratoxin A. Highlighting the following:
– severity of the danger. OTA has distinct toxic properties, including carcinogenicity with potential genotoxic mechanism,
– prevalence. Although foods of plant origin are the main sources of OTA in the diet, it is also present in foods of animal origin, especially in pork and dairy products, albeit to an apparently lesser extent,
– molds. The formation of ochratoxin A is mainly related to the surface proliferation of toxigenic fungi during the curing and storage phases of the products in question,
– exposure levels. The CNSA, based on available data, calculated a theoretical margin of exposure (MOE) of the average consumer in relation to separate intake of ham and cheese (pages 6,7,8).
Toxicological aspects
‘Ochratoxin A’s high affinity for proteins results in a long half-life and promotes bioaccumulation in tissues. OTA has a recognized nephrotoxic activity and is implicated as a possible etiologic agent in the occurrence of urinary tract tumors in both pigs and humans.
In vitro and in vivo toxicological studies also show neurotoxic, immunotoxic and teratogenic effects. Based oncarcinogenic activity in two rodent species, IARC has classified OTA as a Group 2b carcinogen, i.e., possible human carcinogen. (…)
Among farm animals, monogastric species (especially pigs) are more susceptible than ruminants because microorganisms in the rumen can degrade OTA into α-OTA, which is considered non-toxic.’
Inadequate rules
The European legislator, in reg. EC 1881/06, as amended, defined maximum levels of contaminants in food. (4) However, these rules remain inadequate to protect public health in at least two respects:
– children (>3 years) and adolescents are exposed at thresholds considered safe for adults weighing up to 6-7 times their own. As Prof. Carlo Brera, one of the world ‘s leading experts on mycotoxins, has repeatedly denounced, (3)
– foods such as the cheeses and cured meats covered in this opinion, which also contribute to overall dietary exposure to mycotoxins, are not yet subject to any maximum tolerable limit.
The European Commission is now set to publish a recommendation, addressed to member states, to intensify controls on the food matrices mentioned. With a view to collecting a fair amount of data on the contamination levels found and eventually proposing a binding upper limit.
Official controls absent
Reg. EU 2017/625 updated the criteria to be followed by member states in planning and executing official public controls on the agri-food chain. (5) Reaffirming-in an even broader scope that includes, inter alia, plant health and animal welfare-how official control must always be based on the criterion of risk analysis.
The analysis of the risk of mycotoxin contamination of food deserves more attention than that given so far by DG SANTE and the National Authorities. First on grains and derivatives, known as prime sources of dietary exposure to dangerous toxins:
– 60% of whole-grain spaghetti samples analyzed in 2020 by the German consumer magazine Ökotest revealed contamination, even significant contamination, by mycotoxins, (6)
– 87% of whole-grain pen samples analyzed in a recent AltroConsumo survey were themselves found to be contaminated with mycotoxins, (7)
– the Ministry of Health, in its ‘report on monitoring of unregulated agricultural contaminants and natural plant toxins sold in Italy,’ refers to the overall analysis-with often unfavorable outcomes-of only 15 pasta samples in the entire country, for the year 2019. (8)
Risk assessment
Risk assessment is thus, in effect, left to the initiative of research institutions. In the case of pasta, for example, research conducted by the National Institute of Health on 299 samples is expected to be published soon. Without showing, in principle, risks related to the presence of mycotoxins (deoxynivalenol) in the investigated products.
The European Commission’s DG SANTE then initiated a discussion on the possible reduction of maximum tolerable levels of deoxynivalenol (DON) in common and durum wheat products. And once again the bodies charged with scientific risk assessment will have to deal with those charged with risk management, which are inevitably subject to lobbying pressures.
Chemical safety of food?
The impression is that the European Commission and member states keep a low profile, an understatement, in risk management on substances that:
– have long-term harmful effects, that is, cumulative toxic effects and genotoxicity. Although these risks are explicitly referred to in the General Food Law (EC Reg. 178/02, Article 14),
– are present in foods and/or feeds and/or MOCAs that are widely available on the general mass market. Some examples (in addition to those under review), the failure to manage risks that emerged in 2016 on process contaminants in vegetable oils, palm oil first and foremost, (9) omissions in risk assessment and management related to endocrine disruptors, (10) acrylamide. (11)
Political management of public health risk is to the rest consistent with political horizons that, in the West, barely touch the next legislature. And the plurality of causes of the worst evils will still make it difficult to trace them back to the worst politicians.
Dario Dongo
Notes
(1) Ministry of Health, CNSA. Unregulated mycotoxins: Ochratoxin A in cheese and pork products. https://www.salute.gov.it/imgs/C_17_pubblicazioni_3122_allegato.pdf
(2) Marta Strinati. Mycotoxins, the invisible evil. ABC. GIFT (Great Italian Food Trade). 5/24/19, https://www.greatitalianfoodtrade.it/sicurezza/micotossine-il-male-invisibile-l-abc
(3) Marta Strinati. Mycotoxins, interview with Carlo Brera, ISS expert. GIFT(Great Italian Food Trade). 5/31/19, https://www.greatitalianfoodtrade.it/sicurezza/micotossine-intervista-a-carlo-brera-esperto-iss
(4) Reg. (EC) no. 1881/2006, setting maximum levels for certain contaminants in foodstuffs. Text updated 9/19/21 on Europa Lex, https://bit.ly/3Ft54pt
(5) Dario Dongo, Giulia Torre. Official public controls, EU Regulation 2017/625 kicks off. GIFT(Great Italian Food Trade). 12/18/19, https://www.greatitalianfoodtrade.it/sicurezza/controlli-pubblici-ufficiali-al-via-il-regolamento-ue-2017-625
(6) Marta Strinati, Dario Dongo. Whole wheat spaghetti, mycotoxins out of control. Ökotest’s analysis. GIFT (Great Italian Food Trade). 9/17/20, https://www.greatitalianfoodtrade.it/sicurezza/spaghetti-integrali-micotossine-fuori-controllo-le-analisi-di-ökotest
(7) Marta Strinati. Whole wheat pasta, mycotoxins and other enemies. The Altroconsumo test. GIFT (Great Italian Food Trade). 12.6.21, https://www.greatitalianfoodtrade.it/consum-attori/pasta-integrale-micotossine-e-altri-nemici-il-test-di-altroconsumo
(8) See article cited in the previous footnote, last paragraph
(9) Dario Dongo. ‘Palm-leaks’, big stink in Brussels too. GIFT(Great Italian Food Trade). 5/18/16, https://www.greatitalianfoodtrade.it/idee/palma-leaks-grande-puzza-di-bruciato-anche-a-bruxelles
(10) Marta Strinati. Endocrine disruptors, a new database reveals Brussels’ omissions. GIFT(Great Italian Food Trade). 12.6.20, https://www.greatitalianfoodtrade.it/sicurezza/interferenti-endocrini-una-nuova-banca-dati-rivela-le-omissioni-di-bruxelles
(11) Dario Dongo, Ylenia Desireè Patti Giammello. Acrylamide in baked goods in Italy, study. GIFT(Great Italian Food Trade). 25.11.20, https://www.greatitalianfoodtrade.it/sicurezza/acrilammide-nei-prodotti-da-forno-in-italia-studio
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
