Evaluation of Chemical Contaminants in Conventional and Unconventional Ragusana Provola Cheese
Organic contaminants belonging to various classes (plasticizers, bisphenols, pesticides, PCBs, and PAHs,) were analyzed in samples of provola cheese produced from Friesian dairy cows fed with a conventional diet (group CTR), and an unconventional diet (group BIO) enriched with olive cake (OC). The r...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/23/3817 |
| _version_ | 1797463218912755712 |
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| author | Luigi Liotta Federica Litrenta Vincenzo Lo Turco Angela Giorgia Potortì Vincenzo Lopreiato Vincenzo Nava Arianna Bionda Giuseppa Di Bella |
| author_facet | Luigi Liotta Federica Litrenta Vincenzo Lo Turco Angela Giorgia Potortì Vincenzo Lopreiato Vincenzo Nava Arianna Bionda Giuseppa Di Bella |
| author_sort | Luigi Liotta |
| collection | DOAJ |
| description | Organic contaminants belonging to various classes (plasticizers, bisphenols, pesticides, PCBs, and PAHs,) were analyzed in samples of provola cheese produced from Friesian dairy cows fed with a conventional diet (group CTR), and an unconventional diet (group BIO) enriched with olive cake (OC). The results show that for most determined contaminants, the differences between the two diets were very slight, indicating that the contamination does not depend on the olive cake integrated in the unconventional diet. The results also indicate that the minimal contamination could result from environmental contamination or the production process. It can be concluded that unconventional provola is as safe for the consumer as conventional provola. |
| first_indexed | 2024-03-09T17:47:33Z |
| format | Article |
| id | doaj.art-830bccea8bd84f14a6ab1ff19ba6ed4a |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T17:47:33Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-830bccea8bd84f14a6ab1ff19ba6ed4a2023-11-24T10:59:03ZengMDPI AGFoods2304-81582022-11-011123381710.3390/foods11233817Evaluation of Chemical Contaminants in Conventional and Unconventional Ragusana Provola CheeseLuigi Liotta0Federica Litrenta1Vincenzo Lo Turco2Angela Giorgia Potortì3Vincenzo Lopreiato4Vincenzo Nava5Arianna Bionda6Giuseppa Di Bella7Department of Veterinary Sciences, University of Messina, Viale Palatucci, 13, 98168 Messina, ItalyDepartment of Biomedical, Dental and Morphological and Functional Imaging Sciences (BIOMORF), University of Messina, Viale Palatucci, 13, 98168 Messina, ItalyDepartment of Biomedical, Dental and Morphological and Functional Imaging Sciences (BIOMORF), University of Messina, Viale Palatucci, 13, 98168 Messina, ItalyDepartment of Biomedical, Dental and Morphological and Functional Imaging Sciences (BIOMORF), University of Messina, Viale Palatucci, 13, 98168 Messina, ItalyDepartment of Veterinary Sciences, University of Messina, Viale Palatucci, 13, 98168 Messina, ItalyDepartment of Biomedical, Dental and Morphological and Functional Imaging Sciences (BIOMORF), University of Messina, Viale Palatucci, 13, 98168 Messina, ItalyDepartment of Agricultural and Environmental Sciences, Milan University, Via Celoria, 2, 20133 Milan, ItalyDepartment of Biomedical, Dental and Morphological and Functional Imaging Sciences (BIOMORF), University of Messina, Viale Palatucci, 13, 98168 Messina, ItalyOrganic contaminants belonging to various classes (plasticizers, bisphenols, pesticides, PCBs, and PAHs,) were analyzed in samples of provola cheese produced from Friesian dairy cows fed with a conventional diet (group CTR), and an unconventional diet (group BIO) enriched with olive cake (OC). The results show that for most determined contaminants, the differences between the two diets were very slight, indicating that the contamination does not depend on the olive cake integrated in the unconventional diet. The results also indicate that the minimal contamination could result from environmental contamination or the production process. It can be concluded that unconventional provola is as safe for the consumer as conventional provola.https://www.mdpi.com/2304-8158/11/23/3817cheeseolive cakebisphenolsplasticizerpesticidesfood safety |
| spellingShingle | Luigi Liotta Federica Litrenta Vincenzo Lo Turco Angela Giorgia Potortì Vincenzo Lopreiato Vincenzo Nava Arianna Bionda Giuseppa Di Bella Evaluation of Chemical Contaminants in Conventional and Unconventional Ragusana Provola Cheese Foods cheese olive cake bisphenols plasticizer pesticides food safety |
| title | Evaluation of Chemical Contaminants in Conventional and Unconventional Ragusana Provola Cheese |
| title_full | Evaluation of Chemical Contaminants in Conventional and Unconventional Ragusana Provola Cheese |
| title_fullStr | Evaluation of Chemical Contaminants in Conventional and Unconventional Ragusana Provola Cheese |
| title_full_unstemmed | Evaluation of Chemical Contaminants in Conventional and Unconventional Ragusana Provola Cheese |
| title_short | Evaluation of Chemical Contaminants in Conventional and Unconventional Ragusana Provola Cheese |
| title_sort | evaluation of chemical contaminants in conventional and unconventional ragusana provola cheese |
| topic | cheese olive cake bisphenols plasticizer pesticides food safety |
| url | https://www.mdpi.com/2304-8158/11/23/3817 |
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