Overview
This study measured concentrations of 17 elements — including aluminum, arsenic, chromium, nickel, lead, and antimony — in 27 commercially available mozzarella cheese samples purchased from markets in Nitra, Slovakia. Samples were classified into three product types (classic, light, basil) with paired whey fractions analyzed separately. The authors compared concentrations against Slovak and EU permissible limits and estimated consumer exposure via expected dietary intake (EDI) and contribution to provisional tolerable weekly intake (PTWI). The paper is one of a series by this group characterizing trace element profiles across Slovak dairy products (milk, yogurt, cottage cheese, mozzarella).
Key numbers
n=27 mozzarella samples (classic n=9, light n=9, basil n=9) plus matched whey fractions (n=27). All samples were Italian-origin products. Arsenic was below the limit of detection in all solid fractions and whey. Lead was detected in mozzarella solids: classic 0.58 ± 0.12, light 0.81 ± 0.11, basil 0.58 ± 0.33 mg/kg; whey samples all below LoD. Antimony (Sb) was detected: 1.09–1.38 mg/kg in solid fractions. Nickel: 0.72–1.61 mg/kg in solid fractions. Aluminum: 0.10–0.15 mg/kg in solid fractions (influenced by processing contact with Al containers). Method: ICP-OES on Agilent 720 after microwave acid digestion. Slovak permissible limit for As in dairy: 0.25 mg/kg; all mozzarella samples below LoD. Authors conclude overall PTWI contribution is very low and mozzarella consumption poses no health risk under normal consumption patterns.
Methods (brief)
ICP-OES (Agilent 720) with axial plasma configuration; microwave digestion (EthosOne, Milestone) in HNO3/H2O2/ddH2O. Reference material ERM-CE278k (mussel tissue) used for quality control. Recovery 90.3–108.2% for most elements. Limits of detection and quantification calculated for analytical solution (see Table 1 in source). All analyses at Slovak University of Agriculture, Nitra.
Implications
Certification: Provides lead concentrations in mozzarella cheese from the Slovak/Italian market; lead detected at 0.58–0.81 mg/kg in solid fractions. No arsenic detected (below LoD). Relevant to the cheese and processed dairy product pages. Courses: Illustrates how trace element profiles differ between solid cheese fractions and whey; manufacturing process effects on Al contamination. App: Pb and Ni concentrations in mozzarella cheese; As classified as data gap for this matrix in this dataset. Microbiome: Not addressed.
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Update history
The five most recent substantive edits to this page, classified major (evidence or structure moved), correction (a published value or statement was wrong and has been fixed), or minor (narrative rewritten without changing the underlying evidence). Each description is derived from what the edit did to this page; the linked commit is the authoritative record, routine regeneration passes are excluded, and the full version history lives in git. When DOI minting comes online (see schema docs), each entry below will also link to a version-pinned DataCite DOI.
| Commit | Date | Change | Description |
|---|---|---|---|
| a8052bb | 2026-08-09 | major | 6 sections added; narrative text revised |