Experimental aflatoxin production in Manchego-type cheese.
Manchego-type cheese, a typical Spanish cheese, was inoculated in various ways with an aflatoxigenic organism, Aspergillus parasiticus NRRL 2999, to study the production of aflatoxin. When the original milk was contaminated with a spore suspension, aflatoxin was not detected in paraffin-covered cheeses although it was present in the top layer of non-paraffin-covered cheeses after ripening at 15 degrees C for 60 d. When the cheese surface was inoculated, no aflatoxins were detected in paraffin-covered cheeses after ripening for 60 d although they were found when the cheeses were ripened for 30 d. In non-paraffin-covered cheeses aflatoxins were detected only in the top layer and in the second 10 mm layer when cheeses were incubated after the normal ripening at 28 degrees C for 30 d. When the centre of the cheese was inoculated, no aflatoxins were detected although Aspergillus grew slightly along the inoculation area. When cheese portions were inoculated, fungal growth was evident after incubation at 28 degrees and 15 degrees C for 6 d but there was no growth at 10 degrees C after 50 d. At 28 degrees C aflatoxins were detected at a concentration of 132 micrograms/g after 13 d, the highest level obtained. In cheese paste at 28 degrees and 15 degrees C, growth was intense, but the level of aflatoxins detected was lower than in cheese portions. At 10 degrees C the growth was heavy, but aflatoxins were not detected.
Blanco
J L
JL
Departamento de Patología Animal I, Facultad de Veterinaria, Universidad Complutense, Madrid, Spain.
Domínguez
L
L
Gómez-Lucía
E
E
Garayzabal
J F
JF
Goyache
J
J
Suárez
G
G
D000348:Aflatoxins / Q000096:biosynthesis*; D001230:Aspergillus / Q000254:growth & development / Q000378:metabolism*; D002611:Cheese; D005516:Food Microbiology; D013172:Spores, Fungal; D013696:Temperature; D013997:Time Factors
D000348:Aflatoxins