Mycotoxins in Cheese: Assessing Risks, Fungal Contaminants, and Control Strategies for Food Safety
According to the scientific information reviewed, cheese is highly susceptible to contamination by mycotoxin-producing fungi, primarily species from the genera <i>Aspergillus</i> (<i>A. niger</i>, <i>A. flavus</i>) and Penicillium (<i>P. commune</i>, &...
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2025-01-01
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| author | Camila Aranda Rodrigo Rodriguez Martín A. Fernández-Baldo Paola Durán |
| author_facet | Camila Aranda Rodrigo Rodriguez Martín A. Fernández-Baldo Paola Durán |
| author_sort | Camila Aranda |
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| description | According to the scientific information reviewed, cheese is highly susceptible to contamination by mycotoxin-producing fungi, primarily species from the genera <i>Aspergillus</i> (<i>A. niger</i>, <i>A. flavus</i>) and Penicillium (<i>P. commune</i>, <i>P. solitum</i>, <i>P. palitans</i>, and <i>P. crustosum</i>). Studies on various types of cheese made from cow’s milk report an average concentration of Aflatoxin M1 (AFM<sub>1</sub>) at 13,000 ng kg<sup>−1</sup>, which is alarming since the regulatory limits for AFM<sub>1</sub> in cheese range from 250 to 500 ng kg<sup>−1</sup>. For instance, limits set by Codex Alimentarius, the European Commission (EC), Turkey, and Iran are 250 ng kg<sup>−1</sup>. In the Netherlands, the limit is 200 ng kg<sup>−1</sup>, and in Italy, it is 450 ng kg<sup>−1</sup>. However, the concentration of mycotoxins frequently exceeds these regulatory limits, including critical mycotoxins such as ochratoxin A, citrinin, and cyclopiazonic acid, which pose significant global health concerns. Therefore, this study aims to review the mycobiota responsible for producing key mycotoxins in cheese and to assess the influence of physicochemical factors on fungal growth and mycotoxin production. By incorporating control strategies such as hygiene practices, pasteurization, and the use of preservatives, this study seeks to improve methodologies in the cheese production chain and mitigate contamination by fungi and mycotoxins. |
| format | Article |
| id | doaj-art-b39f5927760b49b4a00d96500642c822 |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
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| series | Foods |
| spelling | doaj-art-b39f5927760b49b4a00d96500642c8222025-08-20T03:12:35ZengMDPI AGFoods2304-81582025-01-0114335110.3390/foods14030351Mycotoxins in Cheese: Assessing Risks, Fungal Contaminants, and Control Strategies for Food SafetyCamila Aranda0Rodrigo Rodriguez1Martín A. Fernández-Baldo2Paola Durán3Programa de Doctorado en Ciencias de Recursos Naturales, Universidad de La Frontera, Temuco 4811230, ChileBiocontrol Research Laboratory, Universidad de La Frontera, Temuco 4811230, ChileInstituto de Química San Luis (INQUISAL), Departamento de Química, Universidad Nacional de San Luis, CONICET, Ejército de los Andes 950, San Luis D5700BWS, ArgentinaBiocontrol Research Laboratory, Universidad de La Frontera, Temuco 4811230, ChileAccording to the scientific information reviewed, cheese is highly susceptible to contamination by mycotoxin-producing fungi, primarily species from the genera <i>Aspergillus</i> (<i>A. niger</i>, <i>A. flavus</i>) and Penicillium (<i>P. commune</i>, <i>P. solitum</i>, <i>P. palitans</i>, and <i>P. crustosum</i>). Studies on various types of cheese made from cow’s milk report an average concentration of Aflatoxin M1 (AFM<sub>1</sub>) at 13,000 ng kg<sup>−1</sup>, which is alarming since the regulatory limits for AFM<sub>1</sub> in cheese range from 250 to 500 ng kg<sup>−1</sup>. For instance, limits set by Codex Alimentarius, the European Commission (EC), Turkey, and Iran are 250 ng kg<sup>−1</sup>. In the Netherlands, the limit is 200 ng kg<sup>−1</sup>, and in Italy, it is 450 ng kg<sup>−1</sup>. However, the concentration of mycotoxins frequently exceeds these regulatory limits, including critical mycotoxins such as ochratoxin A, citrinin, and cyclopiazonic acid, which pose significant global health concerns. Therefore, this study aims to review the mycobiota responsible for producing key mycotoxins in cheese and to assess the influence of physicochemical factors on fungal growth and mycotoxin production. By incorporating control strategies such as hygiene practices, pasteurization, and the use of preservatives, this study seeks to improve methodologies in the cheese production chain and mitigate contamination by fungi and mycotoxins.https://www.mdpi.com/2304-8158/14/3/351filamentous fungimycotoxin contaminationfood securitycheese production |
| spellingShingle | Camila Aranda Rodrigo Rodriguez Martín A. Fernández-Baldo Paola Durán Mycotoxins in Cheese: Assessing Risks, Fungal Contaminants, and Control Strategies for Food Safety Foods filamentous fungi mycotoxin contamination food security cheese production |
| title | Mycotoxins in Cheese: Assessing Risks, Fungal Contaminants, and Control Strategies for Food Safety |
| title_full | Mycotoxins in Cheese: Assessing Risks, Fungal Contaminants, and Control Strategies for Food Safety |
| title_fullStr | Mycotoxins in Cheese: Assessing Risks, Fungal Contaminants, and Control Strategies for Food Safety |
| title_full_unstemmed | Mycotoxins in Cheese: Assessing Risks, Fungal Contaminants, and Control Strategies for Food Safety |
| title_short | Mycotoxins in Cheese: Assessing Risks, Fungal Contaminants, and Control Strategies for Food Safety |
| title_sort | mycotoxins in cheese assessing risks fungal contaminants and control strategies for food safety |
| topic | filamentous fungi mycotoxin contamination food security cheese production |
| url | https://www.mdpi.com/2304-8158/14/3/351 |
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