Effect of Major Mycotoxins on Public Health Through the Consumption of Cheese Products

Abstract

Food safety is a key priority for public health. However, consumer demand for cheese products may expose the population to the risk of mycotoxicosis and cancer, among others. Acute mycotoxicosis and cancer are examples of linked disorders. Among the most frequent toxic agents that enter the human body through food consumption are mycotoxins. This review study highlights the significance of the impact of the most important mycotoxins on public health through the consumption of cheese products. Despite being a poor substrate for mycotoxin development, cheese products have been found to contain harmful toxins. Aflatoxin Μ1 (AFM1) and ochratoxin A (OTA) are the main mycotoxins in cheese products, and they are very harmful to human health. Adherence to legislative limits and the implementation of appropriate control measures by food business operators (FBOs) are considered necessary to protect consumers’ health.