Levels of organochlorine contaminants in organic and conventional cheeses and their impact on the health of consumers: An independent study in the Canary Islands (Spain)

► OCPs and PCBs levels were determined in cheeses available in the Canary Islands market. ► Levels of residues of OCPs were higher in conventional than in organic brands of cheeses. ► Levels of residues of PCBs were higher in organic than in conventional brands of cheeses. ► A number of brands showed levels of DL-PCBs higher than those recommended by the EU. ► People consuming the most contaminated brands could have a high dietary intake of TEQs.