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Related Experiment Videos

Roquefortine C occurrence in blue cheese.

C Finoli1, A Vecchio, A Galli

  • 1Dipartimento di Ingegneria e Tecnologie Agro-Forestali, Università degli Studi di Palermo, Italy.

Journal of Food Protection
|March 29, 2001
PubMed
Summary

Roquefortine C was detected in all blue cheeses, but PR toxin was not found. Penicillium strains were identified, and their toxin production in culture was assessed, concluding blue cheese consumption is safe.

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Area of Science:

  • Food Science
  • Mycology
  • Food Safety

Background:

  • Penicillium species are crucial for mold-ripened cheese production.
  • Some Penicillium strains can produce harmful mycotoxins.

Purpose of the Study:

  • To quantify roquefortine C and PR toxin in blue cheeses.
  • To identify Penicillium starter cultures.
  • To evaluate the mycotoxin-producing potential of these fungi.

Main Methods:

  • Analysis of roquefortine C and PR toxin in domestic and imported blue cheeses.
  • Identification of Penicillium species using starter cultures.
  • In vitro toxin production assays in culture media and milk.

Main Results:

  • Roquefortine C was consistently found (0.05–1.47 mg/kg); PR toxin was absent in cheeses.
  • Penicillium roqueforti was the predominant species, alongside P. glabrum, P. cyclopium, and P. crustosum.
  • Toxin production varied significantly between strains and conditions, with no direct correlation between culture and cheese levels.

Conclusions:

  • Roquefortine C levels in blue cheese are generally low.
  • PR toxin was not detected in the analyzed cheese samples.
  • The presence of roquefortine C at observed levels does not pose a risk to consumers.

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