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Citrinin production and stability in cheese.
J D Bailly1, A Querin, S Le Bars-Bailly
1Mycotoxicology Laboratory, Veterinary School of Toulouse, France.
Journal of Food Protection
|August 17, 2002
Summary
Citrinin, a toxic fungal metabolite, can contaminate cheese. This study found that Penicillium molds produce citrinin in cheese at 20°C, and the toxin remains stable, highlighting risks in dairy products.
Area of Science:
- Food Science
- Mycology
- Toxicology
Background:
- Citrinin is a nephrotoxic and mutagenic fungal metabolite.
- It is produced by Penicillium species and found in various foods.
- Cheese is susceptible to contamination by citrinin-producing molds.
Purpose of the Study:
- To investigate citrinin production in cheese.
- To assess the stability of citrinin in cheese products.
Main Methods:
- Toxigenic Penicillium citrinum and Penicillium expansum strains were used.
- Citrinin production was tested in cheese at different temperatures (4°C and 20°C).
- Toxin stability was evaluated in various cheese types during storage.
Main Results:
- Citrinin was produced by Penicillium strains in cheese at 20°C, but not at 4°C.
- High levels of citrinin (up to 600 mg/kg) were produced within 10 days.
- Fresh goat cheese was a favorable substrate for citrinin production.
- 33% of citrinin remained after trimming superficial contamination.
- Citrinin showed high stability in goat cheese, Saint Marcellin, and Soignon, with over 50% remaining after 8 days.
Conclusions:
- Penicillium contamination can lead to citrinin production in cheese.
- Citrinin is stable in several cheese types, posing a potential health risk.
- Preventing contamination of cheese by wild Penicillium strains is crucial.