Biology Reference
In-Depth Information
29.4 Discussion
As reported, patulin is a mycotoxin produced by several fungal species and was
detected in many food items; however, unlike what other authors have found
(Erdogan et al.
2003
; Kokkonen et al.
2005
; Taniwaki et al.
2009
), we detected
patulin in cheese samples. In particular, we detected patulin in samples taken from
the rind. However, when these results are compared with the amounts established as
maximum limits by the Reg. 1881/2006 (i.e., from 10 to 50
g/kg), it is clear that
little concern exists for consumer health because the mycotoxin has been detected
mainly in the rind.
Conversely, the rind is often eaten by consumers even when covered with mold,
as they consider such a product more “typical and wholesome” (Sulyok et al.
2010
).
Therefore, the daily intake of patulin can reach higher levels, as it is also present in
other foods (e.g., fresh and dried fruits, bread, and cereals).
Another aspect to be taken into account is the possibility that the fungal colonies
can pass from the rind into the inner part of the cheese, mainly when defects, such as
early blowings, late blowings, etc., are present. It can also be supposed that the
mycotoxin itself can spread in the cheese as stated in recent studies (Sulyok et al.
2010
).
Recent studies have demonstrated the presence of patulin in samples without
clearly visible mold (Rychlik and Schieberle
2001
; Sulyok et al.
2007
,
2010
).
Certainly, the food manufacturing and ripening environment is the main source
of contamination of cheese. In this respect, it has been demonstrated that humidity,
temperature, and oxygen tension can play important roles (Erdogan et al.
2003
;
Taniwaki et al.
2009
). Wood tables as well, where the cheeses are laid during the
ripening period, could be involved in the contamination, as has been observed in
meat products (L´pez-D´az et al.
1996
; Søresen et al.
2008
)
In conclusion, a strict surveillance of all the steps in cheese making and ripening
is essential to ward off the risk of mycotoxin contamination.
m
Acknowledgments This study was supported by a grant from Regione Piemonte.
References
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13
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5-7
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Penicillium
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Erdogan A, Gurses M, Sert S (2003) Isolation of moulds capable of producing mycotoxins from
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