期刊
FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE
卷 15, 期 1, 页码 1-9出版社
TAYLOR & FRANCIS LTD
DOI: 10.1080/19393210.2021.1967462
关键词
Blue cheese; brie; camembert; roquefortine C; mycotoxin; enzyme-linked immunosorbent assay; ELISA; heterogeneity
资金
- U.S. Department of Agriculture, Agricultural Research Service [5010-42000-052-00D]
Soft-ripened cheeses were found to be free of ROQC mycotoxin, while the majority of blue-veined cheeses contained ROQC, albeit at levels considered non-hazardous for human consumption based on previous studies in the UK and Europe.
Certain fungi can produce secondary metabolites that are toxic, mycotoxins. Two groups of cheeses where fungi are used for ripening are the blue-veined cheeses (Penicillium roqueforti) and the soft-ripened cheeses (P. camemberti). An enzyme-linked immunosorbent assay was used to screen for the mycotoxin roquefortine C (ROQC) in 202 samples of cheeses sold in the United States. Of these 152 were blue-veined cheeses, 46 were soft-ripened cheeses and 4 were other varieties of mould-ripened cheeses. ROQC was not detected in any of the soft-ripened cheeses, at a limit of detection of 1.8 mu g/kg. ROQC was found in 151 of 152 blue-veined cheeses. The maximum level found was 6,630 mu g/kg (median 903 mu g/kg, average of positives 1430 mu g/kg, limit of quantitation 6.9 mu g/kg). These levels are consistent with the levels found previously in blue-veined cheeses in the United Kingdom and Europe, which have generally been considered non-hazardous for human consumption.
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