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Evaluation of Chemical Contaminants in Conventional and Unconventional Ragusana Provola Cheese
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Researchers evaluated organic contaminants including plasticizers, bisphenols, pesticides, PCBs, and PAHs in samples of Ragusana provola cheese produced from cows fed either a conventional diet or an unconventional diet enriched with olive cake. They found that contaminant levels were minimal and similar between the two diet groups, indicating that contamination likely stems from environmental or production-process sources rather than feed composition, and that unconventional provola is as safe as conventional provola.
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.
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When a large batch of papers lands in the Atlas, we read through it and send a short write-up of what stood out.