Roquefortine

Roquefortine is a mycotoxin produced by various species of Penicillium, including Penicillium roqueforti and Penicillium crustosum, the very moulds used in making blue cheeses. Its occurrence in cheese has been studied by food-safety researchers interested in the balance between beneficial mould-ripened foods and the toxins some moulds can make. Monitoring and toxicological study of such compounds help regulators and producers understand the safety profile of mould-ripened products, alongside the long history of safe consumption of traditional blue cheeses. Monitoring and toxicological study of such compounds help regulators and producers understand the safety profile of mould-ripened products alongside their long history of safe consumption.