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Mycophenolic acid in marketed cheeses

descriptionPublicationkeyboard_double_arrow_right Article 01 Jan 1979Publisher:Elsevier BVJournal:Food and Cosmetics Toxicology, volume 17, pages 147-149 (issn: 0015-6264,

Authors: J. Lafont; M.G. Siriwardana; I. Combemale; P. Lafont;

doi: 10.1016/0015-6264(79)90214-1

pmid: 478398

Mycophenolic acid in marketed cheeses

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Abstract

Analysis of a total of 100 samples of blue-moulded cheese showed that 38 contained mycophenolic acid, three at levels higher than 10 ppm. This contamination is particularly frequent in some types of cheese, and is due to the use, in their manufacture, of those Penicillum roqueforti strains that produce a high yield of mycophenolic acid in vitro.

Related Organizations

French Institute of Health and Medical Research
France

Keywords

Cheese, Food Microbiology, Penicillium, Food Contamination, Chromatography, Thin Layer, Mycophenolic Acid

Impact byBIP!

	citations This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).	27
	popularity This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.	Average
	influence This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).	Top 10%
	impulse This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.	Average