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
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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“Filamentous fungi belonging to the genera Aspergillus, Fusarium, and Penicillium can grow on the cheese surface and produce mycotoxins that are highly toxic [133,138,150,156,157,158].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [157]
Citations
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Cited by
Sorted by citations
Diversity and Control of Spoilage Fungi in Dairy Products: An Update
Garnier, L., Valence, F., & Mounier, J. (2017) · Microorganisms · doi:10.3390/microorganisms5030042 · Cited by 301
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Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Coelho, M. C., Malcata, F. X., & Silva, C. C. G. (2022) · Foods · doi:10.3390/foods11152276 · Cited by 276
Toxicological and Medical Aspects of Aspergillus-Derived Mycotoxins Entering the Feed and Food Chain
Ráduly, Z., Szabó, L., Madar, A., Pócsi, I., & Csernoch, L. J. (2020) · Frontiers in Microbiology · doi:10.3389/fmicb.2019.02908 · Cited by 194
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
- 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)
- 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
- 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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