Natural occurrence of the mycotoxin penitrem A in moldy cream cheese

Area of Science:

• Food safety
• Veterinary toxicology
• Mycology

Background:

• Mycotoxins are toxic secondary metabolites produced by fungi.
• Penitrem A is a potent neurotoxin produced by several Penicillium species.
• Contamination of food products with mycotoxins poses a risk to animal and human health.

Purpose of the Study:

• To describe the first definitive case of natural occurrence of the mycotoxin penitrem A.
• To identify the source and causative agent of cream cheese-associated canine intoxication.

Main Methods:

• Cream cheese samples were analyzed for the presence of mycotoxins using chromatographic techniques.
• Fungal isolates from the cream cheese were identified using morphological and molecular methods.
• Canine clinical signs and diagnostic findings were documented.

Main Results:

• The mycotoxin penitrem A was detected in the implicated refrigerated cream cheese.
• The fungus Penicillium crustosum was isolated and identified from the cream cheese.
• Two dogs consuming the contaminated cream cheese exhibited signs of intoxication.

Conclusions:

• This study reports the first confirmed case of natural penitrem A contamination in cream cheese.
• Penicillium crustosum is identified as the likely source of penitrem A in this incident.
• The findings highlight the potential risk of mycotoxin contamination in refrigerated dairy products.