Incidence and control of mycotoxin producing molds in domestic and imported cheeses.
Molds were isolated from moldy cheese trimmings and both nonmoldy and moldy samples of domestic and imported retail samples of cheese. The majority of molds found were Penicillium species. A small percentage (about 4 p. 100) of the molds encountered were species known to be capable of producing recognized mycotoxins (P. cyclopium, P. viridicatum, A. flavus and A. ochraceus). Most of the molds isolated has psychrotrophic properties and were capable of growing at 5 degrees C. Sorbates were found to be partially effective in delaying the growth of molds obtained from cheese. However, 65--75 p. 100 of the mold isolates were capable of initiating growth in the presence of 0.3 p. 100 potassium sorbate within 7 days at 5 degrees C. Pimaricin, on the other hand, prevented the growth of all the mold isolates at 12 and 5 degrees C and of 96 p. 100 of the isolates at 25 degrees C for at least 7 days.
D001230:Aspergillus / Q000032:analysis; D002611:Cheese; D002963:Cladosporium / Q000032:analysis; D005516:Food Microbiology; D005658:Fungi / Q000032:analysis*; D005670:Fusarium / Q000032:analysis; D009183:Mycotoxins / Q000032:analysis*; D010407:Penicillium / Q000032:analysis
D009183:Mycotoxins