Occurrence, Risk Implications, Prevention and Control of CIT in Cheese: A Review.

Chan Zhang, Qing Sun, Haijiao Wang, Chengtao Wang, Congcong Wang, Bei Wang, Ying Cheng, Yuhui Qin, Arzugul Ablimit, Huijun Dong

Journal: Journal of agricultural and food chemistry 2024;72(17):9567-9580

PMID: 38627202

Full Text on American Chemical Society View on PubMed

Abstract

is a filamentous fungus that has been used in the food and pharmaceutical industries. When used as an auxiliary fermenting agent in the manufacturing of cheese, cheese is obtained. Citrinin (CIT) is a well-known hepatorenal toxin produced by that can harm the kidneys structurally and functionally and is frequently found in foods. However, CIT contamination in cheese is exacerbated by the metabolic ability of to product CIT, which is not lost during fermentation, and by the threat of contamination by spp. that may be introduced during production and processing. Considering the safety of consumption and subsequent industrial development, the CIT contamination of cheese products needs to be addressed. This review aimed to examine its occurrence in cheese, risk implications, traditional control strategies, and new research advances in prevention and control to guide the application of biotechnology in the control of CIT contamination, providing more possibilities for the application of in the cheese industry.

Address: School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), No. 11 Fucheng Road, Haidian District, Beijing 100048, China.; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China.; Key Laboratory of Green Manufacturing and Biosynthesis of Food Bioactive Substances, China General Chamber of Commerce, Beijing 100048, China.; School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.; School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), No. 11 Fucheng Road, Haidian District, Beijing 100048, China.; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China.

DOI: 10.1021/acs.jafc.4c00588

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Full Text Sources:

https://doi.org/10.1021/acs.jafc.4c00588

MeSH Terms: Monascus, Cheese, Citrinin, Food Contamination, Humans, Fermentation