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Occurrence, Risk Implications, Prevention and Control of CIT in Monascus Cheese: A Review
Chan Zhang1,2,3,4, Ying Cheng1, Yuhui Qin1
1School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
Journal of Agricultural and Food Chemistry
|April 16, 2024
Summary
Citrinin (CIT) contamination in Monascus cheese, a product of Monascus fermentation, poses health risks. This review explores CIT occurrence, risks, and control strategies, including biotechnology, to ensure food safety and expand Monascus applications.
Area of Science:
- Food Science
- Mycology
- Toxicology
Background:
- * Monascus fungus is utilized in food and pharmaceutical industries, notably in Monascus cheese production.
- * Citrinin (CIT), a hepatorenal toxin produced by Monascus, is a significant concern in food safety.
- * CIT contamination in Monascus cheese is amplified by Monascus's inherent CIT production and potential Penicillium spp. contamination.
Purpose of the Study:
- * To review the occurrence and risk implications of Citrinin (CIT) in Monascus cheese.
- * To examine traditional and novel strategies for CIT prevention and control.
- * To guide the application of biotechnology for mitigating CIT contamination in Monascus cheese products.
Main Methods:
- * Comprehensive literature review of studies on Monascus cheese and citrinin contamination.
- * Analysis of existing data on CIT occurrence, toxicological risks, and control measures.
- * Synthesis of information on biotechnological approaches for CIT reduction.
Main Results:
- * Citrinin is frequently detected in Monascus cheese, posing structural and functional kidney damage risks.
- * Both inherent Monascus metabolism and external contamination contribute to elevated CIT levels.
- * Current control strategies have limitations, highlighting the need for advanced methods.
Conclusions:
- * Citrinin contamination in Monascus cheese is a critical food safety issue requiring effective management.
- * Biotechnological strategies show promise for preventing and controlling CIT contamination.
- * Further research is needed to optimize the safe application of Monascus in the cheese industry.
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