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[Harmlessness to human health of the mold cultures used in cheesemaking]
Abstract:
Mould cultures are used for the manufacture of soft and blue cheese. The report deals with the present stage of knowledge of the question of mycotoxin-producers in mould cultures used for cheesemaking. The PR-toxin was isolated repeatedly from Penicillium roqueforti strains which were incubated on special media, but also from P. roqueforti cultures used for cheese manufacture. However, cheese ripening conditions do not favor the production of this toxin. Other catabolites from P. roqueforti such als roquefortine and isofumigaclavine have been found in cheese, but there is not much known about their toxic effect. No cancerogenic mycotoxins have been discovered in these types of cheese, except alfatoxin M1, which might however originate from contaminated milk. It must be concluded that the occurrence of tumors after feeding of a pure P. camemberti var. candidum culture is due to the effect of mycotoxins. On the other hand, further animal experiments with various mould culture stains used for cheesemaking have not confirmed these findings. On the basis of the literature consulted it may be said that the use of mould cultures for cheesemaking does not involve any risk for human health, that means it is toxicologically harmless.
Insights
Mould cultures in cheesemaking are generally safe. While some mycotoxins can be produced, they are typically not found in harmful levels in the final cheese product, posing no risk to human health.
Area of Science:
- Food Microbiology
- Mycotoxicology
- Dairy Science
Context:
- Mould cultures are integral to producing soft and blue cheeses.
- Assessing the potential for mycotoxin production in these cultures is crucial for food safety.
Purpose:
- To review the current knowledge on mycotoxin-producing microorganisms in cheesemaking moulds.
- To evaluate the toxicological risks associated with mould cultures used in cheese production.
Summary:
- PR-toxin from Penicillium roqueforti can be produced but is unlikely under cheese ripening conditions.
- Other metabolites like roquefortine and isofumigaclavine are found in cheese, with limited data on their toxicity.
- While some studies suggested potential risks, overall evidence indicates mould cultures used in cheesemaking are toxicologically harmless for human consumption.
Impact:
- Informs regulatory bodies and the food industry about the safety of mould-ripened cheeses.
- Provides a scientific basis for consumer confidence in the safety of cheeses utilizing mould cultures.
- Highlights areas for further research into the toxicological profiles of specific fungal metabolites in dairy products.