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[Subchronic toxicity testing of mold-ripened cheese]
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung
|August 1, 1984
Summary
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.
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