Cited by 215Mycotoxins in Agriculture and FoodFood Nutrient Composition and Product DevelopmentFood Safety and Hygiene

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Filamentous Fungi and Mycotoxins in Cheese: A Review

Hymery, Nolwenn, Vasseur, Valérie, Coton, Monika, Mounier, Jérôme, Jany, Jean‐Luc, Barbier, Georges, Coton, Emmanuel·2014·Comprehensive Reviews in Food Science and Food Safety

DOI 10.1111/1541-4337.12069

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Abstract

Important fungi growing on cheese include Penicillium, Aspergillus, Cladosporium, Geotrichum, Mucor, and Trichoderma. For some cheeses, such as Camembert, Roquefort, molds are intentionally added. However, some contaminating or technological fungal species have the potential to produce undesirable metabolites such as mycotoxins. The most hazardous mycotoxins found in cheese, ochratoxin A and aflatoxin M1, are produced by unwanted fungal species either via direct cheese contamination or indirect milk contamination (animal feed contamination), respectively. To date, no human food poisoning cases have been associated with contaminated cheese consumption. However, although some studies state that cheese is an unfavorable matrix for mycotoxin production; these metabolites are actually detected in cheeses at various concentrations. In this context, questions can be raised concerning mycotoxin production in cheese, the biotic and abiotic factors influencing their production, mycotoxin relative toxicity as well as the methods used for detection and quantification. This review emphasizes future challenges that need to be addressed by the scientific community, fungal culture manufacturers, and artisanal and industrial cheese producers.

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Authors: Hymery, N., Vasseur, V., Coton, M., Mounier, J., Jany, J., Barbier, G., & Coton, E.
Affiliations: Université de Bretagne Occidentale (FR)
Corresponding author: Hymery, Nolwenn
ORCID: Hymery, Nolwenn
Coton, Monika
Mounier, Jérôme
Jany, Jean‐Luc
Coton, Emmanuel
Venue: Comprehensive Reviews in Food Science and Food Safety
Publisher: Wiley
Published: 2014-06-21
Volume: 13
Issue: 4
Pages: 437-456
ISSN: 1541-4337 (ISSN-L)
DOI: 10.1111/1541-4337.12069
OpenAlex: W1787225677
Cited by: 215
References: 261
Citations by year: 2026: 7 · 2025: 23 · 2024: 24 · 2023: 11 · 2022: 16 · 2021: 24 · 2020: 19 · 2019: 15 · 2018: 18 · 2017: 23 · 2016: 17 · 2015: 15 · 2014: 1
FWCI: 21.80
Type: journal article
Language: en
Open access: closed
Licence: onlinelibrary.wiley.com/termsAndConditions#vor (vor)
Locations: Comprehensive Reviews in Food Science and Food Safety (publishedVersion)
PubMed (publishedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Plant Science › Mycotoxins in Agriculture and Food
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Safety and Hygiene
Keywords: filamentous fungi, mycotoxins, cheese, Penicillium, Aspergillus, Cladosporium, Geotrichum, Mucor, Trichoderma, ochratoxin A, aflatoxin M1, cheese contamination, milk contamination, feed contamination, mycotoxin toxicity, cheese molds

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Filamentous Fungi and Mycotoxins in Cheese: A Review

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