Assessment of Feta Cheese Adulteration in the Region of Thessaly, Greece – Implications for Consumer Protection

Introduction: The threat of food adulteration in the field of milk and dairy products has reached a concerning level during the last years. The most common ‘’fraud’’ in dairy products is the blending of different kinds of milk. These food adulterations have impact on both human health (allergies) and also on rural economy. In that sense, Feta cheese is considered a valuable product, where cow’s milk addition is not permitted, taking into account the PDO (Protected Designation of Origin) specifications. 

Purpose: The aim of this study was the assessment of Feta cheese adulteration in the region of Thessaly, in order to evaluate the relevant risk for consumers. 

Methods: Following a market research in dairy stores, restaurants and supermarkets in Thessaly, a total of 34 samples were collected and analyzed by Enzyme Linked Immunosorbent Assay (ELISA; BIO-SHIELD COW CHEESE-B1748).

Results: Adulterated Feta cheese samples were found in a percentage of 41.17% (14/34). Feta cheese adulteration levels ranged from 0.1% to 5%, while 80% of the adulterated samples were related to foodservice places.

Significance: Feta cheese adulteration rates in the region of Thessaly were relatively low but not zero, a fact that enhances the need for stricter controls, in order to ensure consumer’s protection. Interestingly, most adulterated samples originated from restaurants where the consumer has no access to the food labels.