Numerous assortments of cheese with starch, calcium chloride, citric acid, sodium nitrate and natamycin were found in stores.
The Pro Consumers Association (APC) purchased 34 types of cheese from supermarkets, in order to conduct a study to draw attention to the distortion of cheeses with an impact on the budget and health of consumers.
The analyzes performed by the APC experts led to the discovery of the following substances in some cheese assortments:
- They contain natamycin which causes vomiting, anorexia or diarrhea
• The use of starch in the recipe of some varieties of mozzarella cheese by some producers misleads the consumer because Mozzarella is obtained only from milk, without other additives.
• The use of natamycin (E 235) in some varieties of cheese matured with semi-hard paste, this food additive is used as an artificial preservative with antibiotic, antifungal action, being suspected of promoting the development of pathogenic microbial agents. It can also cause nausea, vomiting, anorexia, diarrhea and skin irritation.
- An cheese that causes allergies is also found in cheeses
• The use in some varieties of cheese matured with semi-hard paste of an additive (E 1105) made from proteins extracted from eggs, known as lysozyme and which can cause allergic reactions;
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