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Toxigenic fungi isolated from Roquefort cheese
Mycopathologia
|February 28, 1979
Summary
Fungi in blue-veined cheese can produce harmful mycotoxins. Researchers identified toxigenic fungi, including Penicillium roqueforti, and their associated mycotoxins in various cheese brands.
Area of Science:
- Food Microbiology
- Mycology
- Food Safety
Background:
- Blue-veined cheeses are susceptible to fungal contamination.
- Certain fungi, including ripening agents like Penicillium roqueforti, may produce mycotoxins.
- Mycotoxins pose potential health risks to consumers.
Purpose of the Study:
- To assess the mycotoxin-producing potential of fungi found in blue-veined cheeses.
- To identify fungal species and their mycotoxin profiles in commercial blue-veined cheese brands.
- To investigate the role of Penicillium roqueforti in mycotoxin contamination.
Main Methods:
- Fungal isolation and identification from six brands of blue-veined cheese.
- Toxicity testing of isolated fungi using chicken embryos.
- Mycotoxin analysis of toxigenic fungal isolates.
Main Results:
- Nineteen fungal species were isolated from the tested cheese samples.
- Fourteen of the isolated fungi demonstrated toxicity to chicken embryos.
- Identified mycotoxins included kojic acid (Aspergillus fumigatus), sterigmatocystin (A. versicolor), and penicillic acid (Penicillium roqueforti).
- Unidentified toxic metabolites were also produced by toxigenic fungi.
Conclusions:
- Fungal contamination in blue-veined cheese can lead to the production of hazardous mycotoxins.
- Penicillium roqueforti and other isolated fungi are capable of producing mycotoxins, posing a food safety concern.
- Further research is needed to identify unknown toxic metabolites and assess their impact.