Roquefortine C in blue-veined and soft-ripened Cheeses in the USA

Certain fungi can produce secondary metabolites that are toxic, mycotoxins. Two groups of cheeses where fungi are used for ripening are the blue-veined cheeses (<i>Penicillium roqueforti</i>) and the “soft-ripened” cheeses (<i>P. camemberti)</i>. An enzyme-linked immunosorbent assay was used to screen for the mycotoxin roquefortine C (ROQC) in 202 samples of cheeses sold in the United States. Of these 152 were blue-veined cheeses, 46 were soft-ripened cheeses and 4 were other varieties of mould-ripened cheeses. ROQC was not detected in any of the soft-ripened cheeses, at a limit of detection of 1.8 µg/kg. ROQC was found in 151 of 152 blue-veined cheeses. The maximum level found was 6,630 µg/kg (median 903 µg/kg, average of positives 1430 µg/kg, limit of quantitation 6.9 µg/kg). These levels are consistent with the levels found previously in blue-veined cheeses in the United Kingdom and Europe, which have generally been considered non-hazardous for human consumption.