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Potential aflatoxin hazards to human health from direct mold growth on Teleme cheese
Abstract:
Ninety-four commercial Teleme cheese samples were examined for aflatoxins produced by direct mold growth. The mycoflora on the cheese and in the atmosphere of Teleme cheese plants also were monitored. Penicillium and Aspergillus genera were tested for aflatoxin production after growth on Teleme cheese at 25 degrees C. In all cases, over 78% of the molds were Penicillium species. Aspergillus made up 3.8 to 3.9% and 0 to 7.3% of the mold on cheese and in the plant atmosphere, respectively. None of the commercial samples contained aflatoxins and none of the 448 Penicillium isolates was an aflatoxin producer. Of 22 Aspergillus species, one was capable of producing aflatoxins after direct growth on cheese. Because the physicochemical characteristics of Teleme cheese (high moisture, low pH, and medium salt concentration) favor mold growth, care should be taken to avoid contamination of the cheese by aspergilli.
Insights
Aflatoxin testing in Teleme cheese found no contamination in commercial samples. While most molds were Penicillium, one Aspergillus species showed aflatoxin potential, necessitating contamination control in cheese production.
Area of Science:
- Food microbiology
- Mycology
- Food safety
Background:
- Teleme cheese is a popular dairy product susceptible to mold growth.
- Aflatoxins are toxic metabolites produced by certain fungi, posing a health risk.
- Understanding the mycoflora and aflatoxin-producing potential in Teleme cheese is crucial for consumer safety.
Purpose of the Study:
- To assess the presence of aflatoxins in commercial Teleme cheese samples.
- To identify and evaluate the aflatoxin-producing capabilities of molds found on Teleme cheese and in production environments.
- To determine the risk of aflatoxin contamination in Teleme cheese.
Main Methods:
- Analysis of 94 commercial Teleme cheese samples for aflatoxins.
- Monitoring of mycoflora on cheese and in Teleme cheese plant atmospheres.
- Isolation and cultivation of Penicillium and Aspergillus species on Teleme cheese at 25°C to test for aflatoxin production.
Main Results:
- No aflatoxins were detected in any of the commercial Teleme cheese samples.
- Penicillium species constituted over 78% of the molds identified.
- Out of 448 Penicillium isolates, none produced aflatoxins. One of 22 Aspergillus species tested could produce aflatoxins after growth on cheese.
Conclusions:
- Commercial Teleme cheese samples were free from aflatoxin contamination.
- While Penicillium species dominate, a specific Aspergillus species poses a potential aflatoxin risk.
- Given Teleme cheese's favorable physicochemical properties for mold growth, stringent control of Aspergillus contamination is recommended.