Is Penicillium mold safe for consumption?

Brie (a soft cheese with a rigid outer crust) and Bleu cheeses -among others- are made with cultures of various pennicillium molds. Normally these are safe to eat, but have been reported (the veracity of these reports is unknown) to cause reactions in individuals allergic to PCN. read more

Normally these are safe to eat, but have been reported (the veracity of these reports is unknown) to cause reactions in individuals allergic to PCN. As PCN is produced under conditions which would not be ideal for cheese production, and these cheeses may contain strains of pennicillium mold other than what is used to produce PCN, these cheeses may only contain trace amounts (if any at all) of PCN. read more

Penicillium, a genus of ascomycetous fungi, has a long history of interaction with mankind; sometimes beneficial and sometimes harmful, the genus Penicillium contains over 300 species and remains poorly understood by the general public despite its widespread medical use. read more

Molds most often found on meat and poultry are Alternaria, Aspergillus, Botrytis, Cladosporium, Fusarium, Geotrichum, Monilia, Manoscus, Mortierella, Mucor, Neurospora, Oidium, Oosproa, Penicillium, Rhizopus and Thamnidium. read more