Mycotoxin production by fungi used in the manufacture of mouldripened cheeses

Cultures of Penicillium roqueforti [137] and P. camemberti [128] have been used for a long time in the manufacture of various types of blue-veined and white surface-mould cheeses. Some P. roqueforti strains can produce myco-toxins such as patulin, mycophenolic acid, penicillic acid, roquefortine, cyclopiazonic acid, isofumigaclavine A and B and festuclavine. P. camemberti strains have been shown to produce only cyclopiazonic acid. Evaluation of toxicological data together with data on the consumption of mould-ripened cheeses, indicate that the levels cause no appreciable risk to human health.

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