Cyclopiazonic acid in soft-ripened and blue cheeses marketed in the USA

Maragos, Chris M.; Probyn, Crystal; Proctor, Robert H.; Sieve, Kristal K.

doi:10.1080/19393210.2022.2109213

Cited by 4 publications

(1 citation statement)

References 42 publications

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“…CPA can be produced by different molds, such as A. flavus , A. parasiticus and Penicillium griseofulvum , in ripened meats, and mainly P. commune , P. roqueforti and P. camemberti in cheeses [ 24 , 182 , 187 ]. Due to the little amount of toxicological data, the IARC has not declared an acceptable CPA toxicity level yet, but it is well known that it includes sever gastrointestinal and neurological disorders and organ necrosis [ 188 ].…”

Section: Pathogenic and Toxigenic Molds In Ripened Foods And Biocontr...mentioning

confidence: 99%

Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin

et al. 2023

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Ripened foods of animal origin comprise meat products and dairy products, being transformed by the wild microbiota which populates the raw materials, generating highly appreciated products over the world. Together with this beneficial microbiota, both pathogenic and toxigenic microorganisms such as Listeria monocytogenes, Salmonella enterica, Staphylococcus aureus, Clostridium botulinum, Escherichia coli, Candida spp., Penicillium spp. and Aspergillus spp., can contaminate these products and pose a risk for the consumers. Thus, effective strategies to hamper these hazards are required. Additionally, consumer demand for clean label products is increasing. Therefore, the manufacturing sector is seeking new efficient, natural, low-environmental impact and easy to apply strategies to counteract these microorganisms. This review gathers different approaches to maximize food safety and discusses the possibility of their being applied or the necessity of new evidence, mainly for validation in the manufacturing product and its sensory impact, before being implemented as preventative measures in the Hazard Analysis and Critical Control Point programs.

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