In article >, Lazarus
Cooke > wrote:

> Penicillium roqueforti

See http://www.epa.gov/opptintr/biotech/fra/fra008.htm

2. Risks to Humans

P. roqueforti is a benign, nonpathogenic organism. Among
the literature reviewed for this assessment, there has been only
one reported case of pathogenicity.

L

--
Remover the rock from the email address

[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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In article >, bogus address
> wrote:

> 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.

I think this is nitpicking. Bread made from wheat is an incredibly safe
food. I'm glad to say (especially in view of one of the very
interesting articles on Bob Pastorio's hygiene site) that in most parts
of europe it's still handled by hand - you pick up the bread you want,
and hand it to the shopkeeper, who hands it back to you. Essentially
wheat bread moulds are not harmful. Millions upon millions of people
have tested this in an experiment that's gone on for thousands of
years. Rye is a very different business.

L

--
Remover the rock from the email address

>> 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.
> I think this is nitpicking. Bread made from wheat is an incredibly
> safe food. [...] Essentially wheat bread moulds are not harmful.

I suspect the real reason they aren't harmful is that people don't
eat them. The sources I quoted were comparing moulds on bread with
those on whole (non-wheat) grains. If you have a load of mouldy
rye or maize to dispose of, you can just mill it and your customers
will be none the wiser until it's too late. A batch of mouldy bread
is obviously inedible and you can only throw it out.

========> Email to "j-c" at this site; email to "bogus" will bounce <========
Jack Campin: 11 Third Street, Newtongrange, Midlothian EH22 4PU; 0131 6604760
<http://www.purr.demon.co.uk/purrhome.html> food intolerance data & recipes,
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