Toxins of Penicillium Species Used in Cheese Manufacture

The known metabolites of strains of Penicillium roqueforti associated with blue-veined cheeses are penicillic acid, roquefortine, isofumigaclavines A and B, PR toxin and related metabolites, mycophenolic acid and siderophores. Of these, penicillic acid and PR toxin, one of the most acutely toxic metabolites of P. roqueforti , are unstable in cheese. Roquefortine, isofumigaclavine A, mycophenolic acid and the siderophore ferrichrome have been detected in blue cheese at low ppm levels. Cyclopiazonic acid is a metabolite of Penicillium caseicolum ( P. camemberti ), the fungus used in the manufacture of Camembert-type cheeses. Low concentrations of this mycotoxin have been detected in the cheese crusts. Although no acute health hazard can be identified from the presence of these known fungal metabolites in mold-ripened cheeses, there are conflicting reports on the carcinogenicity of P. camemberti cultures and one report on sub-acute toxicity of lipids from an Egyptian blue cheese.