[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.