Research project Presence of ochratoxin A in ripened meat products and ripened cheeses in Belgium

General introduction

The FPS OTACHAM is investigating whether the fungal toxin ochratoxin A (OTA) is present in aged meat products and aged cheeses available on the Belgian market. OTA is a possible carcinogen. There are legal limits for certain plant-based foods, but none exist for animal products. Nevertheless, OTA has already been detected in, among other things, pork kidneys, pâté, smoked ham, salami, and aged cheese. The project evaluates sampling and analysis methods. It analyzes commercial samples. And it examines whether, how, and to what extent the presence of OTA in these products can be reduced or prevented.

Research approach

An optimal representative sampling strategy for OTA in aged meat products and aged cheese products will be developed and evaluated. This strategy will be applied to such products (i) produced in Belgium, and (ii) produced outside Belgium and available on the Belgian market. The critical steps that may promote the presence of OTA-producing molds will be identified. Finally, the researchers will formulate recommendations for good manufacturing practices aimed at producers of aged meat products and aged cheese products.

Relevance/Valorization

The knowledge gained during this project will help address issues related to consumer food safety, reduced product quality, and economic losses resulting from the presence of OTA in aged meat and cheese products. The results will be communicated to the FPS Public Health, Food Chain Safety and Environment and to the general public through the consortium’s network, events, websites/newsletters, and the trade press. Scientific dissemination will take place through peer-reviewed publications and presentations at national and international conferences.