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Penicillium expansum can be identified by its morphological characteristics and secondary metabolites in fruit or in axenic culture. [8] The presence of the secondary metabolite patulin can suggest P. expansum infection, but this method is not species-specific as a number of different Penicillium species and their allies produce patulin.
A mold species that might be “toxic” to one person might be tolerated just fine by others. ... ‘Aspergillus and Penicillium are the bad kinds of mold, so you just have to find them and ...
Saprophytic species of Penicillium and Aspergillus are among the best-known representatives of the Eurotiales and live mainly on organic biodegradable substances. Commonly known in America as molds, they are among the main causes of food spoilage, especially species of subgenus Penicillium. [9] Many species produce highly toxic mycotoxins.
Penicillium digitatum (/ ˌ p ɛ n ɪ ˈ s ɪ l i əm ˌ d ɪ dʒ ɪ ˈ t eɪ t əm /) is a mesophilic fungus found in the soil of citrus-producing areas. [ 1 ] [ 2 ] [ 3 ] It is a major source of post-harvest decay in fruits and is responsible for the widespread post-harvest disease in Citrus fruit known as green rot or green mould.
The surface of a Talaromyces (formerly Penicillium) marneffei colony. Image: James Gathany, CDC. Talaromyces marneffei, formerly called Penicillium marneffei, [1] was identified in 1956. [2] The organism is endemic to southeast Asia, where it is an important cause of opportunistic infections in those with HIV/AIDS-related immunodeficiency.
Penicillium commune is an indoor fungus belonging to the genus Penicillium. It is known as one of the most common fungi spoilage moulds on cheese. It also grows on and spoils other foods such as meat products and fat-containing products like nuts and margarine.
Penicillium chrysogenum (formerly known as Penicillium notatum) is a species of fungus in the genus Penicillium. It is common in temperate and subtropical regions and can be found on salted food products, [ 1 ] but it is mostly found in indoor environments, especially in damp or water-damaged buildings. [ 2 ]
Prevention of mold exposure from food is generally to consume food that has no mold growths on it. [48] Also, mold growth in the first place can be prevented by the same concept of mold growth, assessment, and remediation that prevents air exposure. Also, it is especially useful to clean the inside of the refrigerator and to ensure dishcloths ...