Andy Montoya
Blue cheese is a type of cheese known for its distinctive blue, blue-grey, or blue-green veins of mould. It is made using a type of mould called Penicillium roqueforti, which is from the same family as the mould that produces the antibiotic penicillin. Given this relationship, it is understandable that people with penicillin allergies might be concerned about consuming blue cheese. However, research suggests that it is generally safe for people with penicillin allergies to consume blue cheese, as the moulds used are different strains.
| Characteristics | Values |
|---|---|
| Is blue cheese safe for people with penicillin allergies? | It is generally safe for people with penicillin allergies to eat blue cheese, as long as the cheese is fresh and not spoiled. |
| What type of mold is used in blue cheese? | Blue cheese is made using a type of mold called Penicillium roqueforti. |
| Is the mold in blue cheese toxic? | The mold in blue cheese is non-toxic and safe for human consumption. |
| Can blue cheese cause an allergic reaction in people with penicillin allergies? | While it is unlikely, there is still some risk of an allergic reaction as some blue cheeses may contain the chrysogenum strain of penicillin. |
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What You'll Learn
Blue cheese is made using a different strain of mould to penicillin
It is understandable that people with a penicillin allergy would be apprehensive about eating blue cheese, as penicillin is a type of mould, and blue cheese is deliberately flavoured with mould. However, blue cheese is made using a different strain of mould to penicillin.
Blue cheese is made using a type of mould called Penicillium roqueforti. Cheesemakers mix the mould spores with milk to start the fermentation process. After the cheese forms into a solid shape, they pierce it with stainless steel needles to create pathways for air to flow. These pathways are where the distinctive blue, blue-grey, or blue-green veins of mould will later develop.
The antibiotic penicillin is derived from a different fungus, known as Penicillium chrysogenum. While this variation is still penicillin, it is not the same strain as that found in most blue cheeses.
According to the American Academy of Allergy, Asthma, and Immunology, the Penicillium cultures that create blue cheese do not produce penicillin. Research has also shown that over 60% of blue and Roquefort cheeses analysed destroyed added penicillin upon contact, indicating that ingestion of these cheeses may be beneficial to penicillin-sensitive people.
It is worth noting that it is still possible to be allergic to both penicillin and blue cheese. However, only 20% of people who think they are allergic to penicillin actually are, so it seems unlikely that eating blue cheese will cause a severe allergic reaction. People with mould allergies may also safely eat blue cheese, as the digestive process destroys any active mould spores.
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It is possible to be allergic to both penicillin and blue cheese
It is understandable to be concerned about the safety of consuming blue cheese if you are allergic to penicillin. Blue cheese is made using a type of mould called Penicillium roqueforti, which is from the same family as the mould used to make the antibiotic penicillin, Penicillium chrysogenum. However, the moulds used in blue cheese are typically different strains from those used to make the antibiotic.
The American Academy of Allergy, Asthma, and Immunology states that the Penicillium cultures used to create blue cheese do not produce penicillin. Additionally, research has shown that over 60% of blue and Roquefort cheeses analysed destroyed added penicillin upon contact, indicating that ingestion of these cheeses may be beneficial to penicillin-sensitive individuals.
While it is generally safe for people with penicillin allergies to eat blue cheese, there is still a small risk of an allergic reaction. This is because some blue cheeses may use the chrysogenum strain, which is the same strain used to make penicillin. Therefore, it is possible to be allergic to both penicillin and blue cheese.
It is important to note that mould allergies typically flare up due to mould inhalation rather than ingestion. Additionally, the digestive process destroys any active mould spores. However, blue cheese can spoil if left unrefrigerated or consumed past its recommended storage time, and the mould present in the spoiled cheese can produce toxic compounds called mycotoxins, which can cause short- and long-term health effects. Therefore, individuals with penicillin or mould allergies should be cautious when consuming blue cheese and ensure that it is fresh and has been stored properly.
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Blue cheese is generally safe for people with penicillin allergies to eat
It is important to note that there are different types of blue cheese, and some may use the chrysogenum strain. Therefore, there is still a risk of an allergic reaction. However, research has shown that over 60% of blue and Roquefort cheeses analysed destroyed added penicillin upon contact, indicating that ingestion of these cheeses may be beneficial to penicillin-sensitive individuals.
It is also worth noting that only 20% of people who believe they are allergic to penicillin actually are. Hence, it is unlikely that eating blue cheese will cause a severe allergic reaction. However, individuals with mould allergies may also safely eat blue cheese, as the digestive process destroys any active mould spores. Nonetheless, mould allergies typically flare up due to mould inhalation rather than ingestion.
It is always important to be cautious and consult a healthcare professional if you are unsure about consuming blue cheese or any other food that may contain penicillin.
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Blue cheese can spoil and become unsafe to eat
Blue cheese is a type of cheese known for its pungent taste and scent, created by adding Penicillium roqueforti, a species of edible mold, into the milk or curd used to make the cheese. While blue cheese is purposefully created with mold, it can still spoil and become unsafe to eat.
Blue cheese can be stored in the refrigerator for up to three to four weeks if unopened. Once opened, it should be tightly wrapped and stored for up to three weeks. Freezing blue cheese can also extend its shelf life indefinitely, although this may alter its texture and flavor. If left unrefrigerated, blue cheese should be discarded after two days.
There are several signs that indicate blue cheese has spoiled and become unsafe to eat. One of the biggest indicators is a change in color. Fresh blue cheese typically has blue, blue-green, or green mold, with a white or cream-colored base. If the mold or cheese turns black, gray, pink, or yellow, it is likely spoiled and should be discarded. Additionally, if the cheese becomes slimy or develops a fuzzy exterior mold, it should be thrown away. Textural changes, such as the cheese becoming overly dry and hard, can also indicate spoilage.
Another way to determine if blue cheese has spoiled is through smell and taste. Fresh blue cheese has a strong, sharp scent and taste. If the cheese develops an ammonia-like smell or an especially biting taste, it has likely gone bad.
It is important to note that consuming spoiled blue cheese may not always lead to illness. In most cases, tasting a small amount of spoiled blue cheese is unlikely to cause harm. However, if you experience any negative symptoms after consuming blue cheese, it is recommended to consult a doctor.
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Blue cheese is a nutrient-dense food
Blue cheese is an excellent source of vitamin B12 (cobalamin) and a good source of calcium, conjugated linoleic acid (CLA), medium-chain triglycerides (MCTs), monounsaturated fatty acids (MUFA), phosphorus, protein, selenium, vitamin B2 (riboflavin), vitamin B5 (pantothenic acid), and zinc. These nutrients work together to promote bone health, reduce the risk of cardiovascular disease, and provide essential support to the body's overall functioning.
The presence of spermidine in blue cheese is notable, as it has been linked to a potential reduction in the risk of cardiovascular disease. Spermidine is believed to positively influence cardiac muscle cells and other components of the cardiovascular system. This discovery contributes to what health experts refer to as the "French paradox," where lower rates of cardiovascular disease are observed in France, despite a higher consumption of saturated fat.
While blue cheese offers these impressive health benefits, it is important to consume it in moderation due to its high fat, calorie, and sodium content. Additionally, those with lactose intolerance or allergies to penicillin or mold should exercise caution when consuming blue cheese. However, it is worth noting that the mold in blue cheese is typically non-toxic and safe for human consumption, and the digestive process can destroy any active mold spores.
In conclusion, blue cheese is a nutrient-dense food that provides a wide range of health benefits when consumed in moderation. Its rich variety of vitamins, minerals, and natural compounds contribute to its status as a valuable component of a healthy and balanced diet.
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Frequently asked questions
It is generally safe for people with penicillin allergies to eat blue cheese, as long as it is not spoiled. The antibiotic penicillin is derived from a fungus called Penicillium chrysogenum, while blue cheese is made using Penicillium roqueforti. However, some blue cheeses may use the chrysogenum strain, so it is important to be cautious.
Blue cheese gets its distinctive blue, blue-grey, or blue-green veins from Penicillium mould. Cheesemakers mix the mould spores with milk to start the fermentation process.
According to the Mayo Clinic, some people have exhibited abnormal reactions to penicillin, such as hives, rashes, itching, and—in some cases—anaphylaxis. If you are allergic to penicillin and experience any of these symptoms after consuming blue cheese, seek medical attention.
Blue cheeses such as Stilton, Gorgonzola, and Roquefort are made using mould from the Penicillium family. However, it is important to note that the specific strain used in these cheeses is typically Penicillium roqueforti, which is different from the strain used to produce penicillin.
Yes, cheeses like Brie and Camembert do not exhibit penicillinase-like activity and may be suitable alternatives for those concerned about penicillin allergies.
