The fungal problem in cheese industry
Open accessAbstract
Mould growth on cheese represents both a quality and a food safety problem, and poses significant economic losses. Several mould genera may destroy cheese; however, normally just a few fungal species dominate on a specific type of cheese. Penicillium is the major genus followed by Aspergillus. Cheese-contaminating mould species may produce mycotoxins, and some of the toxins such as ochratoxin A, cyclopiazonic acid and sterigmatocystin have been shown to be stable under normal processing conditions. The main mould contamination source is the environment in the production facilities. Visible mould growth on cheese in the plant should be avoided in order to prevent problem moulds to spread. For identification of the contamination source, identification at or below species level is necessary.
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Aflatoxins have numerous and diverse toxic properties, including carcinogenic, teratogenic, mutagenic, nephrotoxic, hepatotoxic, neurotoxic, immunosuppressive, and estrogenic effects, even when ingested at low concentrations.
“These compounds have numerous and diverse toxic properties, including carcinogenic, teratogenic, mutagenic, nephrotoxic, hepatotoxic, neurotoxic, immunosuppressive, and estrogenic effects, even when ingested at low concentrations [133,135,148,160].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [148]
The risk of mycotoxins in cheese increases when toxigenic fungi are allowed to grow during production and storage.
“Therefore, the risk of mycotoxins in cheese increases when toxigenic fungi are allowed to grow during production and storage [148].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [148]
Fungal spoilage causes visible or invisible sensory defects in cheese, such as visible growth of the fungus on the surface, and production of metabolites that lead to noticeable and unpleasant changes in aroma, flavor, and texture, thus resulting in a loss of product quality.
“Fungal spoilage causes visible or invisible sensory defects in cheese, such as the visible growth of the fungus on the surface, and the production of metabolites that lead to noticeable and unpleasant changes in aroma, flavor, and texture, thus resulting in a loss of product quality [130,135,148,149,150].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [148]
In cheese, fungal contamination occurs in all types of cheese, although more readily in soft and unripened cheeses.
“In the case of cheese, fungal contamination occurs in all types of cheese, although more readily in soft and unripened cheeses [147,148].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [148]
In addition to major economic losses associated with spoilage, some fungi pose a threat to food safety due to their ability to produce mycotoxins.
“In addition to the major economic losses associated with spoilage, some fungi pose a threat to food safety due to their ability to produce mycotoxins [139,148,151,152,153,154,155].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [148]
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References 47 · Cited by 121
- Authors
- Kure, C. F., & Skaar, I.
- Affiliations
- Nofima (NO)
- Norwegian Veterinary Institute (NO)
- Corresponding author
- Kure, Cathrine Finne
- Venue
- Current Opinion in Food Science
- Publisher
- Elsevier BV
- Published
- 2019-10
- Volume
- 29
- Pages
- 14-19
- ISSN
- 2214-7993 (ISSN-L)
- OpenAlex
- W2958184455
- Cited by
- 121
- References
- 47
- Citations by year
- 2026: 10 · 2025: 15 · 2024: 23 · 2023: 22 · 2022: 25 · 2021: 16 · 2020: 7 · 2019: 2
- FWCI
- 1.12
- Type
- journal article
- Language
- en
- Update notices
- erratum (2020-04-01)
- Open access
- hybrid
- doi.org
- Licence
- Locations
- Current Opinion in Food Science (publishedVersion, cc-by-nc-nd)
- NORA - Norwegian Open Research Archives (submittedVersion, other-oa)
- Funders
- Norwegian Agriculture and Food Industry Research (262306)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Mycotoxins in Agriculture and Food
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Safety and Hygiene
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Cell Biology › Plant Pathogens and Fungal Diseases
- Keywords
- fungal contamination, Penicillium, Aspergillus, mycotoxins, ochratoxin A, cyclopiazonic acid, sterigmatocystin, cheese quality, food safety, mold identification
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