[toxic moulds in bread]
>> Penicillium roqueforti
> See http://www.epa.gov/opptintr/biotech/fra/fra008.htm
> P. roqueforti is a benign, nonpathogenic organism. Among
> the literature reviewed for this assessment, there has been only
> one reported case of pathogenicity.

The others were probably more important - P. verrucosum produces
citrinin and ochratoxin-A, which are implicated in Balkan epidemic
nephropathy.

Rye and maize are more susceptible to mycotoxin contamination than
wheat or wheat products, its seems. But since the rate of toxin
production varies with storage conditions, and does not always
correlate with fungal growth rate, it doesn't seem that anyone can
predict the real extent of these hazards. There is more on this
in P.G. Mantle, "Current views on the occurrence and significance
of Penicillium toxins", in _Filamentous Fungi in Foods and Feeds_,
supplement of the _Journal of Applied Bacteriology_, volume 67, 1989.

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