Influence of Geographical Origin and Processing Methods on Biopreservatives, Heavy Metals, Lipid Quality Indices, and Aflatoxin M1 in Imported Cheeses: A Public Health Concern

Abstract

In this study, some safety and quality parameters such as biopreservatives, heavy metals, lipid quality indices, and levels of aflatoxin M1 of imported cheeses in the Babylon Governorate of Iraq were examined by focusing on how processing methods and geographical origins. A total of 3 different cheese types and 27 samples from Iran, Saudi Arabia, and Turkey were analyzed by novel techniques such as High-Performance Liquid Chromatography and Liquid Chromatography-Mass Spectrometry. The findings showed the presence of nisin A and nisin Z presence in a few samples, while natamycin was detected in only one soft cheese in an amount below the regulatory limit. Analysis of fatty acid composition revealed high variability as well as high levels of SFA among samples from different countries. Detectable levels of cadmium, lead, copper, and arsenic were also found in some cheeses, in some cases exceeding the maximum permitted levels. Aflatoxin M1 contamination was also found in a handful of cheese samples, with several exceeding the maximum permitted levels. These findings revealed significant differences in the quality and safety of cheeses based on origin and processing methods, raising potential public health concerns related to the consumption of imported cheeses. The current study also strongly emphasized the need for improved quality control measures and regular monitoring of dairy products to ensure consumer safety and compliance with international health standards. In addition, it strongly recommends further research to better understand the long-term effects of these pollutants on public health.