Investigation of fungal contamination in sheep and goat cheeses in southern Italy

Mycopathologia

Volumn 158, Issue 2, 2004, Pages 245-249

  Montagna, M T ^a   Santacroce, M P ^a   Spilotros, G ^a   Napoli, C ^a   Minervini, F ^b   Papa, A ^c   Dragoni, I ^d  

^a UNIVERSITY OF BARI   (Italy)

^b CNR   (Italy)

^c Milano   (Italy)

^d UNIVERSITY OF MILAN   (Italy)

Author keywords

Italian cheeses; moulds; mycotoxins; public health

Indexed keywords

ANIMAL; ARTICLE; ASPERGILLUS; BACTERIAL COUNT; CHEESE; FOOD CONTAMINATION; GOAT; ISOLATION AND PURIFICATION; ITALY; MICROBIOLOGY; MUCOR; PENICILLIUM; SHEEP;

ANIMALS; ASPERGILLUS; CHEESE; COLONY COUNT, MICROBIAL; FOOD CONTAMINATION; GOATS; ITALY; MUCOR; PENICILLIUM; SHEEP;

ASPERGILLUS; CAPRA HIRCUS; FUSARIUM; GEOTRICHUM; MUCOR; OVIS ARIES; PENICILLIUM;

EID: 4544351294     PISSN: 0301486X     EISSN: None     Source Type: Journal    
DOI: 10.1023/B:MYCO.0000041897.17673.2c     Document Type: Article

References (26)

1. Cappa F, Cocconcelli PS. Identification of fungi from dairy products by means of 18S rRNA analysis. Int J Food Microbiol 2001; 69: 157-160.
2. De Giusti M, Boccia S, Tassoni A. Alimentazione, salute, tecnologia. Igiene e Sanità Pubblica 1999; 55: 152-164.
3. Rubino R, Morand-Fehr P, Renieri C, Peraza C, Sarti FM. Typical products of the small ruminant sector and the factors affecting their quality. Small Ruminant Res 1999; 34: 289-302.
4. Suzzi G, Schirone M, Martuscelli M, Gatti M, Fornasari ME, Neviani E. FEMS Yeast Res 2003; 3: 159-166.
5. Ferreira AD, Viljoen BC. Yeasts as adjunct starters in matured Cheddar cheeses. Int J Food Microbiol 2003; 86: 131-140.
6. Filtenborg O, Frisvad J, Thrane U. Moulds in food spoilage. Int J Food Microbiol 1996; 33: 85-102.
7. Peraica M, Radic B, Lucic A, Pavlovic M. Toxic effects of mycotoxins in humans. Bull World Health Organ 1999; 77: 754-766.
8. Dragoni I, Cantoni C, Papa A, Vallone L. Muffe, alimenti e micotossicosi. 2nd edn. Milan, Italy: Città Studi Edizioni of UTET, 1997.
9. Hocking AD, Faedo M. Fungi causing thread mould spoilage of vacuum packaged cheddar cheese during maturation. Int J Food Microbiol 1992; 16: 123-130.
10. Ottaviani F. L'analisi microbiologica dei prodotti lattierocaseari. Milano, Italy: Tecniche Nuove ed. 1991.
11. Salvadori Del Prato O. Il "brie" e i formaggi muffettati bianchi. Latte 1997; 22: 64-78.
12. Lopez MC, Medina LM, Cordoba MG, Jordano R. Fungal contamination of yogurt ice-cream. Microbiologie - Aliments - Nutrition 1998; 16: 107-112.
13. Pitt JI. A Laboratory Guide to Common Penicillium Species. 2nd edn. North Ryde, Australia: CSIRO, Division of Food Research, 1988.
14. Pitt JI, Cuickshank RH. Speciation and synonymy in Penicillium subgenus Penicillium - towards a definitive taxonomy. In: Samson RA, Pitt JI, eds. Modern Concepts in Penicillium and Aspergillus Classification. New York: Plenum Press, 1990: 103-119.
15. Raper KB, Fennell DI. The Genus Aspergillus. Ed Williams and Wilkins Company, Baltimore, USA, 1965.
16. Samson RA, Hoekstra ES, Frisvad JC, Filtenborg O. Introduction to Food-borne Fungi, 4th edn. Baarn, The Netherlands: Centraalbureau voor Schimmelcultures, 1995.
17. Schipper MAA. On Mucor circinelloides, Mucor racemosus and related species. Studies in Mycology no. 12. Baarn, The Netherlands: Centraalbureau voor Schimmelcultures, 1976.
18. Lopez-Diaz TM, Roman-Blanco C, Garcia-Arias MT, Garcia-Fernandez MC, Garcia-Lopez ML. Mycotoxin in two Spanish cheese varieties. Int J Food Microbiol 1996; 30: 391-395.
19. Erdogan A, Gurses M, Sert S. Isolations of moulds capable of producine mycotoxins from blue mouldy Tulum cheeses produced in Turkey. Int J Food Microbiol 2003; 85: 83-85.
20. Fente-Sampayo C, Vazquez-Bedla BI, Franco-Abuin C, Quinto-Fernandez E, Rodriquez-Otero JL, Cepeda-Saiz A. Distribution of fungal genera in cheeses and dairies. Sensitivity to potassium sorbate and natamycin. Arch Lebensmittelhyg 1995; 46: 49-72.
21. Lund F, Filtenborg O, Frisvad JC. Associated mycoflora of cheese. Food Microbiology 1995; 12: 173-180.
22. Hoekstra ES, van der Horst MI, Samson RA, Stark J, van Rijn FTJ. Survey of the fungal flora in Dutch cheese factories and warehouses. J Food Mycol 1998; 1: 13-22.
23. Kure CF, Skaar I, Mould growth on the Norwegian semihard cheeses Norvegia and Jarlsberg. Int J Food Microbiol 2000; 62: 133-137
24. Basilico JC, Debasilico MZ, Chiericati C, Vinderola CG. Characterization and control of thread mould in cheeses. Lett Appl Microbiol 2001; 32: 419-423.
25. Kure CF, Skaar I, Holst-Jensen A, Abeln EC. The use of AFLP to relate cheeses-contaminating Penicillium strains to specific points in the productions plants. Int J Food Microbiol 2003; 15: 195-204.
26. Northolt MD, van Egmond HP, Soentoro P, Deijll E. Fungal growth and the presence of sterigmatocystin in hard cheeses. J Assoc Off Anal Chem 1980; 63: 115-119.