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Biology and Ecology of Toxigenic Penicillium Species

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Mycotoxins and Food Safety

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 504))

Abstract

ManyPenicilliumspecies produce mycotoxins. The importance of these toxic compounds varies widely, and is governed as much by the biology and ecology of the species concerned as by the inherent toxicity of the compounds themselves. For exampleP. citreonigrumandP. islandicummake potent toxins, but as both species are rare in nature, the toxins are not important. AlthoughP. janthinellumandP. simplicissimumare very widely distributed and make potent toxins, these species are rarely found outside soils so again, the toxins are of little practical importance. The very commonP. crustosummakes a potent tremorgenic mycotoxin, fortunately, the toxin is only produced at very high water activities. On the other handP. verrucosumunknown in the tropics, is widespread in cereals in cold climates. Consequently, ochratoxin A production by this species causes a major toxicosis. The biology and ecology of these and otherPenicilliummycotoxins will be described in this paper.

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  1. Food Science Australia, North Ryde, 2113, Australia, NSW

    John I. Pitt

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  1. Medallion Laboratories Division, General Mills, Inc., Minneapolis, Minnesota, USA

    Jonathan W. DeVries

  2. Center for Food Safety and Applied Nutrition Division of Natural Products, Food and Drug Administration, Washington, D.C., USA

    Mary W. Trucksess

  3. National Center for Food Safety & Technology, Food and Drug Administration, Summit-Argo, Illinois, USA

    Lauren S. Jackson

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Pitt, J.I. (2002). Biology and Ecology of Toxigenic Penicillium Species. In: DeVries, J.W., Trucksess, M.W., Jackson, L.S. (eds) Mycotoxins and Food Safety. Advances in Experimental Medicine and Biology, vol 504. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-0629-4_4

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