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Updated: May 4, 2026
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Quantification of Fungal Colonization, Sporogenesis, and Production of Mycotoxins Using Kernel Bioassays
Published on: April 23, 2012
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Mycotoxins in Cheese: Assessing Risks, Fungal Contaminants, and Control Strategies for Food Safety
Camila Aranda1, Rodrigo Rodriguez2,3, Martín A Fernández-Baldo4
1Programa de Doctorado en Ciencias de Recursos Naturales, Universidad de La Frontera, Temuco 4811230, Chile.
Foods (Basel, Switzerland)
|February 13, 2025
Summary
Cheese frequently exceeds regulatory limits for mycotoxins like Aflatoxin M1 (AFM1), posing health risks. This review examines fungi, physicochemical factors, and control strategies to mitigate mycotoxin contamination in cheese production.
Area of Science:
- Food Science
- Mycology
- Food Safety
Background:
- Cheese is highly susceptible to contamination by mycotoxin-producing fungi, mainly Aspergillus and Penicillium species.
- Average Aflatoxin M1 (AFM1) concentrations in cheese (13,000 ng kg-1) significantly exceed global regulatory limits (250-500 ng kg-1).
- Other critical mycotoxins like ochratoxin A, citrinin, and cyclopiazonic acid also pose health concerns.
Purpose of the Study:
- To review the mycobiota responsible for producing key mycotoxins in cheese.
- To assess the influence of physicochemical factors on fungal growth and mycotoxin production.
- To propose control strategies for mitigating fungal and mycotoxin contamination in cheese.
Main Methods:
- Literature review of scientific information on cheese contamination.
- Analysis of fungal genera (Aspergillus, Penicillium) and mycotoxins (AFM1, ochratoxin A, citrinin, cyclopiazonic acid).
- Evaluation of physicochemical factors affecting fungal growth and mycotoxin synthesis.
Main Results:
- Identified Aspergillus and Penicillium as primary fungal contaminants in cheese.
- Documented widespread exceeding of regulatory limits for AFM1 and other mycotoxins.
- Highlighted the role of physicochemical factors in mycotoxin production.
Conclusions:
- Cheese contamination by mycotoxin-producing fungi is a significant food safety issue.
- Control strategies including hygiene, pasteurization, and preservatives are crucial for mitigation.
- Further research and improved methodologies are needed to ensure cheese safety.
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