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Penicillium Species and Their Associated Mycotoxins

Giancarlo Perrone1, Antonia Susca2

  • 1Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Amendola 122/O, Bari, 70126, Italy. giancarlo.perrone@ispa.cnr.it.

Methods in Molecular Biology (Clifton, N.J.)
|December 8, 2016
PubMed

Insights

Penicillium fungi are widespread and produce mycotoxins like ochratoxin A and patulin, posing risks through contaminated food. This review covers their morphology, ecology, and toxigenicity in foodborne species.

Area of Science:

  • Mycology
  • Food Science
  • Toxicology

Background:

  • Penicillium fungi are diverse, cosmopolitan organisms with significant ecological and industrial roles.
  • They are known decomposers, enzyme producers, and indoor air irritants.
  • While rarely pathogenic due to limited growth at 37°C, they pose health risks via mycotoxin ingestion.

Purpose of the Study:

  • To summarize the morphology, ecology, and toxigenicity of foodborne Penicillium species.
  • To highlight key mycotoxins produced by Penicillium, including ochratoxin A and patulin.
  • To focus on species within Penicillium subgenus, sections Brevicompacta, Chrysogena, Fasciculata, Penicillium, and Roquefortorum.

Main Methods:

  • Literature review and synthesis of existing data on Penicillium species.
  • Analysis of morphological characteristics relevant to identification and ecology.
  • Assessment of ecological roles and toxigenic potential, focusing on food contamination.

Main Results:

  • Penicillium species are classified into four subgenera, with Biverticillium now under Talaromyces.
  • Major foodborne mycotoxins include ochratoxin A and patulin, subject to regulatory limits.
  • Key toxigenic species belong to specific sections within the Penicillium subgenus.

Conclusions:

  • Understanding Penicillium morphology, ecology, and toxigenicity is crucial for food safety.
  • Regulatory control of mycotoxins like ochratoxin A and patulin is essential.
  • Further research into Penicillium species impacting food is warranted.
Keywords:
Ciclopiazonic acidFood spoilageOchratoxinsPatulinPenicillium

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