Related Experiment Video

Updated: Aug 12, 2026

Agar-Block Microcosms for Controlled Plant Tissue Decomposition by Aerobic Fungi
12:34

Agar-Block Microcosms for Controlled Plant Tissue Decomposition by Aerobic Fungi

Published on: February 4, 2011

[Subchronic toxicity testing of mold-ripened cheese]

U Schoch, J Lüthy, C Schlatter

    Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung
    |August 1, 1984
    PubMed

    Insights

    Consumption of mold-ripened cheeses like Blue and Camembert, even in high amounts, poses no health hazard. Studies found no adverse effects from mycotoxins or unknown metabolites in mice over 28 days.

    Area of Science:

    • Food safety and toxicology
    • Microbiology of fermented foods

    Context:

    • Mould-ripened cheeses, such as Blue and Camembert, are produced using Penicillium roqueforti or P. camemberti.
    • These cheeses may contain mycotoxins and potentially toxic metabolites from these moulds.

    Purpose:

    • To investigate the biological effects of known and unknown metabolites in mould-ripened cheeses.
    • To assess the safety of consuming high quantities of these cheeses.

    Summary:

    • A 28-day subchronic feeding trial involved administering high amounts of mould-ripened cheese mycelium to mice.
    • Key parameters monitored included body weight, organ weights, hematology, and blood plasma enzymes.
    • No adverse effects were detected, and no unknown toxic metabolites were identified.

    Impact:

    • Provides evidence that consumption of mould-ripened cheeses, even in large quantities, does not present a health risk.
    • Reassures consumers about the safety of Blue and Camembert cheeses regarding mycotoxin exposure.

    More Related Videos

    Quantification of Fungal Colonization, Sporogenesis, and Production of Mycotoxins Using Kernel Bioassays10:01

    Quantification of Fungal Colonization, Sporogenesis, and Production of Mycotoxins Using Kernel Bioassays

    Published on: April 23, 2012

    Production and Testing of Moisture Behavior and Thermal Properties of Rapeseed Straw and Ganoderma resinaceum Mycelium Bio-Composites09:39

    Production and Testing of Moisture Behavior and Thermal Properties of Rapeseed Straw and Ganoderma resinaceum Mycelium Bio-Composites

    Published on: September 5, 2025

    Related Concept Videos

    Toxicity Testing in Animals01:23

    Toxicity Testing in Animals

    Toxicity tests in animals are grounded on two main assumptions: first, the effects observed in laboratory animals can be extrapolated to humans, especially when adjusted for body surface area; second, high-dose exposure in animals is essential to identify potential human hazards from lower doses. This is based on the quantal dose-response concept, which faces the challenge of extrapolating results from relatively few test animals to much larger human populations. For example, a 0.01% incidence...
    Microbes in the Production of Fermented Foods01:27

    Microbes in the Production of Fermented Foods

    Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...