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Formation of Aflatoxin in Cheddar Cheese by Aspergillus flavus and Aspergillus parasiticus¹

Department of Food Science and Industries and The Food Research Institute, University of Wisconsin, Madison

ABSTRACT

Three-month-old Cheddar cheeses were inoculated on one freshly cut surface with spore suspensions of Aspergillus flavus or Aspergillus parasiticus (toxigenic strains) and incubated at room temperature. Cheeses were sampled after 10 and 52 days of incubation and samples were examined by thin-layer chromatographic procedures for their content of aflatoxins B₁ and G₁. When A. flavus served as the test organism, the mold mycelium, top 0.64-cm layer of cheese, and second 0.64-cm layer of cheese contained 49,600, 2,900, and 4.8 µg toxin B₁ per kg, respectively, and 49,600, 14,400, and 9.6 µg toxin G1 per kg. After 52 days of incubation the contents of B₁ and G₁ toxins in samples (same sequence as above) were 7,700, 1,960, and 120 µg/kg. A. parasiticus, after 10 days of incubation, produced 9,780, 2,930, and <9.6 µg toxin B₁ and 48,900, 7,340, and 9.6 µg toxin G₁ per kg of sample in the sequence listed above. Forty-two days later, the content of B₁ and G₁ toxins, each, in a similar series of samples was 35,000, 15,600, and 312 µg per kg. No aflatoxin was detected in cheese more than 1.3 cm from the surface.

¹ Published with approval of the Director of the Wisconsin Agricultural Experiment Station.