[Subchronic toxicity testing of mold-ripened cheese].
The biological effects of known mycotoxins of Penicillium roqueforti or P. camemberti and other still unknown, but potentially toxic metabolites in mould ripened cheese (commercial samples of Blue- and Camembert cheese) were investigated. High amounts of mycelium (equivalents of 100 kg cheese/man and day) were fed to mice in a subchronic feeding trial. The following parameters were determined: development of body weight, organ weights, hematology, blood plasma enzymes. No signs of adverse effects produced by cheese mycotoxins could be detected after 28 days. No still unknown toxic metabolites could be demonstrated. From these results no health hazard from the consumption of mould ripened cheese, even in high amounts, appears to exist.
D000818:Animals; D001772:Blood Cell Count; D002611:Cheese / Q000032:analysis / Q000633:toxicity*; D005516:Food Microbiology; D051379:Mice; D009183:Mycotoxins / Q000032:analysis / Q000633:toxicity*; D009929:Organ Size; D010407:Penicillium / Q000378:metabolism*
D009183:Mycotoxins
Subchronische Toxizitätsprüfung von schimmelgereiften Käsen.