Abstract
To evaluate the potential for mycotoxin production by fungi contaminating blue-veined cheese, as well as by the ripening fungus,Penicillium roqueforti, the fungal flora of six of local and imported brands was determined. A total of 19 fungi were isolated from the six brands tested. Fourteen of the isolates were toxic to chicken embryos. The toxigenic fungi produced the following mycotoxins:Aspergillus fumigatus, kojic acid;A. versicolor, sterigmatocystin;Penicillium roqueforti, penicillic acid and unidentified toxic metabolites.
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Moubasher, A.H., Abdel-Kader, M.I.A. & El-Kady, I.A. Toxigenic fungi isolated from roquefort cheese. Mycopathologia 66, 187–190 (1979). https://doi.org/10.1007/BF00683970
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DOI: https://doi.org/10.1007/BF00683970