Atlas of foodborne infections
transmitted by contaminated food and water

Atlas of Patogens Contents Information sources Glossary Administration

Penicillium camemberti

CZ: štětičkovec camembertský
EN:

Occurrence:
Soft Cheeses


Category:
Moulds


Foodborne Disease:
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gastroenteritis - suitable for sale, but of poor quality (vhodné k prodeji, ale nízká kvalita)


Description:
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Several species of the genus Penicillium play a central role in the production of cheese and of various meat products. To be specific, Penicillium molds are found in Blue cheese. Penicillium camemberti and Penicillium roqueforti are the molds on Camembert, Brie, Roquefort, and many other cheeses. Penicillium nalgiovense is used to improve the taste of sausages and hams, and to prevent colonization by other moulds and bacteria.

Penicillium camemberti is a species of fungus used in the production of Camembert and Brie cheeses, on which colonies of P. camemberti form a hard, white crust. It is responsible for giving these cheeses their distinctive taste.

Several species of the genus Penicillium play a central role in the production of cheese and of various meat products. To be specific, Penicillium molds are found in Blue cheese. Penicillium camemberti and Penicillium roqueforti are the molds on Camembert, Brie, Roquefort, and many other cheeses. Penicillium nalgiovense is used to improve the taste of sausages and hams, and to prevent colonization by other moulds and bacteria.

Penicillium camemberti is a species of fungus used in the production of Camembert and Brie cheeses, on which colonies of P. camemberti form a hard, white crust. It is responsible for giving these cheeses their distinctive taste.

A very ripe wedge of Camembert cheese (fig.1) showing the mould usually present on the surface (P.camemberti, fig.2) spreading across the cut surface. To some extent this „defect“ is accepted by retailers since the mould is naturally associated with the cheese, although where the mould growth is as extensive as is shown here the cheese would not normally be put on display. Such judgments are, however, highly subjective.


Přezrálý trojúhelníček sýru Camembert (obr.1) s plísní uvnitř běžně přítomnou pouze na povrchu (P.camemberti, obr.2), lze ji vidět na řezu. Do určité míry je tento “defekt” maloobchodníky akceptován pokud jde o plíseň přirozeného charakteru sýra. I pokud by byl růst plísně rozšířen do této míry, sýr by byl normálně prodejný. Tato rozhodnutí jsou velice subjektivní.


Pictures:

A very ripe wedge of Camembert cheese
Source: 1.
Penicillium camemberti
Source: 2.

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