Penicillium
Food-grade Penicillium strains used in cheesemaking are GRAS and have a long history of safe use. Producing strains are selected to be non-toxigenic.
What it is
Genus of filamentous fungi; specific species (P. roqueforti, P. camemberti, P. nalgiovense) are used as starter cultures in cheese and dry-cured sausages.
Ripening culture producing characteristic flavor, aroma, and rind formation in mold-ripened cheeses and salami.
Why it's flagged
- theoretical concern in severe penicillin allergy
- potential mycotoxin production in non-food-grade strains
What regulators actually say
"Roquefort cheese, sheep's milk blue-mold... is the food prepared by the procedure set forth in paragraph (a) of this section... by use of harmless lactic-acid-producing bacteria, with or without rennet... cured by the mold Penicillium roqueforti."
"Penicillium roqueforti and Penicillium camemberti, traditionally used in food fermentations, are considered to have a history of safe use."
Regulatory status
United States — FDA
Cheese mold cultures (P. roqueforti, P. camemberti) are recognized as GRAS for traditional use in cheese.
European Union — EFSA
Recognized as part of qualified presumption of safety (QPS) traditional cheese cultures.
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