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

The DOI matches its Crossref record; 256 of the 261 references it cites were found in a registry or an index.

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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Crossref · 10.1111/1541-4337.12069

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Citations

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5 of the 261 references couldn’t be matched to a known paper.

Research works printed but not linked: 27

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Metadata

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
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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