Abstract
Several samples of cheese obtained from regular retailers in Campinas, Brazil, were examined for molds and mycotoxins. Strains of Aspergillus and Penicillium were isolated and evaluated for their potential for producing toxins. Two of the isolated Penicillium species produced citrinin, while another produced patulin. However, no mycotoxins were detected in any of the cheese samples tested. Experiments with different types of cheese and a semisynthetic cheese were carried out in order to verify production of citrinin and patulin. It was observed that citrinin may be produced in cheese with high water activity and in semisynthetic cheese. However, patulin does not appear to be stable in cheese, even in semisynthetic cheese with high water activity and high carbohydrate contents.
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