Andy Montoya
Blue cheese is a dairy product with a distinctive flavour and aroma, but some people are allergic to it. Blue cheese contains two highly allergenic substances: milk and mould. Some people are allergic to milk, and consuming even a small amount can cause an allergic reaction, triggering symptoms such as diarrhoea, nausea, vomiting, skin rashes, wheezing, shortness of breath, coughing, and chest tightness. The blue spots in blue cheese are mould, and if you have a mould allergy, you may experience an allergic reaction to blue cheese. Some people are also allergic to penicillin, and some types of blue cheese contain penicillin-producing fungi, such as Penicillium roqueforti in Roquefort cheese and Penicillium camemberti in Camembert and Brie cheeses. However, the American Academy of Allergy, Asthma, and Immunology states that the Penicillium cultures used in blue cheese production do not produce penicillin, so it is generally safe for people with penicillin allergies to consume.
| Characteristics | Values |
|---|---|
| Allergens in blue cheese | Milk, mould, penicillin, mycotoxins |
| Symptoms of an allergic reaction | Diarrhea, nausea, vomiting, skin rashes, wheezing, shortness of breath, coughing, chest tightness, inflammation, facial swelling, headache, dizziness, fainting, sweating, numbness of the limbs, abdominal pain, violent vomiting, diarrhoea, retrosternal tightness and pain, pulmonary oedema, coronary syndrome |
| Safe for people with penicillin allergies? | Generally safe, as the Penicillium in cheese and medical penicillin are two separate compounds, but some people may still react |
| Safe for people with mould allergies? | Generally safe, as the active mould spores are destroyed by the digestive process, and mould allergies typically flare due to inhalation rather than ingestion |
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What You'll Learn
- Blue cheese contains two highly allergenic substances: milk and mould
- People with milk allergies should avoid all dairy products, including blue cheese
- Some blue cheeses contain penicillin, which can cause allergic reactions
- The mould in blue cheese can produce toxic compounds called mycotoxins
- Histamine poisoning from blue cheese left unrefrigerated can cause allergic reaction-like symptoms
Blue cheese contains two highly allergenic substances: milk and mould
Blue cheese is made from milk curds, which are mixed with Penicillium mould cultures and left to ripen. The mould gives blue cheese its distinctive colour and flavour. However, blue cheese contains two highly allergenic substances: milk and mould.
Milk is one of the most common food allergies in both children and adults. If you are allergic to milk, consuming any dairy products, including blue cheese, can cause an allergic reaction. Symptoms of a milk allergy include diarrhoea, nausea, vomiting, skin rashes, wheezing, shortness of breath, coughing, and chest tightness. These symptoms typically appear within minutes of ingesting blue cheese.
The mould in blue cheese can also trigger allergic reactions in some individuals. The Penicillium mould cultures used in cheese manufacturing can produce penicillin, which may cause allergic reactions in people with penicillin allergies. However, it is important to note that the specific moulds used in blue cheese, such as Penicillium roqueforti, do not produce penicillin. Nonetheless, the presence of mould can still be a concern for people with mould allergies.
While mould allergies typically result from mould inhalation rather than ingestion, consuming blue cheese with spoilage can be dangerous. Spoiled blue cheese may contain toxic compounds called mycotoxins, which can have short- and long-term health effects. Therefore, it is essential to store blue cheese properly and consume it within its recommended shelf life.
If you suspect an allergy to either milk or mould, it is advisable to consult a doctor or allergist for testing and guidance on safely incorporating blue cheese into your diet.
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People with milk allergies should avoid all dairy products, including blue cheese
Blue cheese contains two highly allergenic substances: milk and mould. Milk is one of the most common food allergies in both children and adults. If you have a known milk allergy, it is recommended that you avoid all dairy products, including blue cheese, as well as other cheeses, yoghurt, and ice cream. Consuming even a small amount of milk can cause an allergic reaction, with symptoms including diarrhoea, nausea, vomiting, skin rashes, wheezing, shortness of breath, coughing, and chest tightness.
The blue spots found in blue cheese are mould, and if you have a mould allergy, you should also avoid blue cheese. Mould allergies commonly arise from airborne spores during spring, summer, and fall. Ingesting mould can cause inflammation in the gastrointestinal system and the skin. However, some sources suggest that individuals with mould allergies may safely eat blue cheese, as the digestive process destroys any active mould spores, and mould allergies typically flare as a result of mould inhalation rather than ingestion.
In addition, some people may be concerned about the presence of penicillin in blue cheese, as certain types of mould used in cheese manufacture, such as Penicillium roqueforti, are known penicillin producers. However, according to the American Academy of Allergy, Asthma, and Immunology, the Penicillium cultures that create blue cheese do not produce penicillin. Therefore, it is generally safe for people with penicillin allergies to eat blue cheese, as long as the cheese has not spoiled.
It is important to note that individual experiences may vary, and some people with penicillin allergies may still react to blue cheese. If you have a penicillin allergy and are considering consuming blue cheese, it is advisable to consult a doctor or medical professional for personalised advice.
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Some blue cheeses contain penicillin, which can cause allergic reactions
Blue cheese is a well-known dairy product with a distinctive flavour and appearance. While it is generally safe to consume, some individuals may experience allergic reactions to certain substances found in this type of cheese. One of the main concerns surrounds the presence of penicillin in blue cheese and its potential to trigger allergic responses in sensitive individuals.
Some blue cheeses do contain penicillin, which is produced by specific species of fungi belonging to the Penicillium genus. These fungi are used in the production of certain cheeses and are known to secrete penicillin. For example, Penicillium roqueforti is found in Roquefort cheese, while Penicillium camemberti is present in Camembert and Brie cheeses. The presence of these fungi imparts the characteristic flavour and colour associated with blue cheese.
It is important to note that not all blue cheeses contain penicillin. The American Academy of Allergy, Asthma, and Immunology asserts that the Penicillium cultures used in blue cheese production do not produce penicillin. Additionally, the specific species of Penicillium utilised in cheesemaking may not possess the genes required for penicillin synthesis. This means that individuals with penicillin allergies may still be able to safely consume blue cheese, provided the cheese has not spoiled.
However, there have been reports of allergic reactions to blue cheese in individuals with penicillin allergies. Some people may react to the Penicillium in blue cheese due to molecular similarities with medicinal penicillin. These reactions can vary, as individual physiology plays a role in how one's body responds to the presence of penicillin in food. It is always advisable to exercise caution and consult a medical professional or an allergist for personalised guidance regarding specific allergies and dietary choices.
In addition to penicillin concerns, blue cheese contains two highly allergenic substances: milk and mould. Milk is one of the most common food allergies, and consuming it can trigger various symptoms, including diarrhoea, nausea, vomiting, skin rashes, and respiratory difficulties. Mould allergies are also prevalent, and while they typically flare from mould inhalation, ingesting mould in blue cheese can cause gastrointestinal inflammation and skin issues. Therefore, individuals with known allergies to milk or mould should exercise caution when consuming blue cheese or consult a doctor to determine the cause of any allergic symptoms.
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The mould in blue cheese can produce toxic compounds called mycotoxins
Blue cheese is made using a type of mould called Penicillium, which is responsible for its distinct taste, smell, and appearance. The mould on blue cheese is from the same family of spores used to make penicillin. While most blue cheeses are now made in labs and hygienic production facilities, the entire world's yearly supply of Roquefort cheese is made in the small southern French village of Roquefort, using the same method as a forgetful shepherd who left his bread and cheese in the village's caves for months.
Some types of mould produce chemicals called mycotoxins that are harmful to humans. Certain strains of mould are known to produce mycotoxins that could lead to reduced immune function, digestive problems, and cancer. Mycotoxins are toxic compounds that can be produced by moulds and are considered toxic to humans. Consuming spoiled blue cheese can cause food poisoning and increase exposure to harmful mycotoxins.
It is important to note that blue cheese can go bad if it is not stored properly. If you notice any signs of spoilage on your blue cheese, you should discard it immediately. Properly stored blue cheese can last 3–4 weeks in the refrigerator. Freezing blue cheese can extend its shelf life, but it may slightly alter its texture and appearance.
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Histamine poisoning from blue cheese left unrefrigerated can cause allergic reaction-like symptoms
Blue cheese contains two highly allergenic substances: milk and mould. Milk is one of the most common food allergies in both children and adults. If you are allergic to milk, you may experience an allergic reaction from consuming blue cheese, with symptoms including diarrhoea, nausea, vomiting, skin rashes, wheezing, shortness of breath, coughing, and chest tightness.
Mould allergies are also common, and the blue spots in blue cheese are indeed mould. However, according to the American Academy of Allergy, Asthma, and Immunology, the Penicillium cultures that create blue cheese do not produce penicillin, and individuals with mould allergies can safely eat blue cheese as the digestive process destroys any active mould spores. Nevertheless, mould allergies may flare up due to mould inhalation from cheese, and mould spores can cause inflammation in the eyes, throat, sinuses, gastrointestinal system, and skin.
In addition to the allergy concerns mentioned above, histamine poisoning from blue cheese left unrefrigerated can cause allergic reaction-like symptoms. Scombrotoxin poisoning, caused by the release of histamine, can occur when blue cheese is left at room temperature. Symptoms of histamine poisoning include a peppery taste, facial swelling, headache, dizziness, fainting, sweating, numbness of the limbs, abdominal pain, vomiting, diarrhoea, and rarely, pulmonary oedema and coronary syndrome. Due to the similarity of symptoms to allergies and food poisoning, histamine poisoning is often misdiagnosed or goes unrecorded. Therefore, it is important to be aware of the risks of leaving blue cheese unrefrigerated and to seek medical attention if any of these symptoms occur after consuming blue cheese.
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Frequently asked questions
Yes, some people are allergic to blue cheese. Blue cheese contains two highly allergenic substances:
Symptoms of a blue cheese allergy can include inflammation anywhere in the body, as well as diarrhea, nausea, vomiting, skin rashes, wheezing, shortness of breath, coughing, and chest tightness.
Blue cheese allergies are caused by an immune response to the proteins in milk and mold, which are ingredients in blue cheese.
According to the American Academy of Allergy, Asthma, and Immunology, the Penicillium cultures that create blue cheese do not produce penicillin, so it is generally safe for people with penicillin allergies to consume. However, some individuals with penicillin allergies may still react to blue cheese, as the compounds are similar on a molecular level.
If you suspect you are allergic to blue cheese, consult a doctor or allergist. They may recommend allergy testing to determine the cause of your symptoms.
