Safe and Informed

Lactose: what studies say about Fontina PDO

Fontina PDO cheese, along with 24 other Italian PDO cheeses, was the subject of a study conducted by the company ELLEFREE srl of Lucca, creator of the Lfree® Certification Mark for lactose-free products, based on a specific protocol consisting of technical-scientific specifications and strict controls, taken up and published by AILI - Italian Lacto-Intolerant Association.

Nowadays, in fact, the presence or absence of this sugar in food has become a very interesting piece of information for the end consumer.

Fontina PDO has been found to contain a lactose residue below the limit of quantification (LOQ) of 10 mg/Kg LOQ, at the end of the intended ripening period, a natural consequence of the typical production process. Contains galactose.

Given the variability allowed by the product specification, with regard to maturing temperatures and duration, please note that it is necessary for companies to analyse the batches of cheese they produce in order to certify the values reported by the study and declare that they are lactose-free, thus being able to state this important characteristic for lactose-intolerant people on the label.

E.Coli STEC: It's not just a cheese problem

The Fontina PDO Consortium constantly monitors production with the aim of minimising risks and invites you to read the reports of the Istituto Superiore di Sanità.

In recent months, the issue of the possible consequences of contamination, of raw milk and its derivatives, by E.Coli STEC has sadly risen to the headlines after a number of cases of pre-school children showing more or less severe symptoms due to infections caused by these microorganisms. The Fontina PDO Consortium has been monitoring production, training and technology transfer to companies for years, with the aim of minimising the risk of the presence of these microorganisms in the raw milk used to produce Fontina PDO and then in the finished product. With regard to health issues and the precautions to be taken as a consumer/parent, we advise you to consult as reported by the Istituto Superiore di Sanità on the various possible sources of contamination at the following link: https://www.iss.it/stecfrom which we provide a brief excerpt, which should be considered neither complete nor exhaustive. The Istituto Superiore di Sanità (ISS) reports: Escherichia coli (E. coli) are bacteria that occur naturally in the environment, food and the intestines of people and animals. Although most E. coli are harmless, some can cause serious forms of illness in humans such as Shiga toxin-producing E. coli (STEC). Many animals, especially cattle, sheep and goats, can be colonised by STEC in the intestine and can spread the pathogen in the environment via faeces. Transmission of STECs to humans can occur through several routes, including the consumption of contaminated foodstuffs of both animal and plant origin, some foods having a higher risk of STEC contamination and transmission:
  • Meat and meat products (e.g. hamburgers, patties), especially of bovine origin, consumed raw or undercooked.
  • Unpasteurised raw milk and raw milk products.
  • Vegetables and fruit unwashed and consumed raw. These foods may be accidentally contaminated during the cultivation phase through contact with effluents of livestock or civil origin, including through the use of contaminated water.
Contact with animals infected with STEC or mediated by the environment, contact with cattle, sheep, goats or other domestic or wild ruminants is an important route of transmission of STEC, especially in relation to educational-recreational activities in farm schools, agrotourism, petting zoos. The risk of STEC infection is also environmental as the areas frequented by animals (e.g. areas grazing areas) could be contaminated by animal faeces and droppings. Accidental ingestion of contaminated water, among environmental exposures, particular attention should be paid to recreational waters (e.g. swimming pools and water parks), bathing waters and especially at uncontrolled water sources.
Infographic STEC infections
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