Kamil Perry
Blue cheese is made with Penicillium mould, which is added to give the final product its distinctive blue, blue-grey, or blue-green colour. Many people wonder whether this means that blue cheese sauce could cause an allergic reaction in those with a penicillin allergy. While the two are different compounds, and the mould in blue cheese does not produce penicillin, it is still possible for those with a penicillin allergy to react to blue cheese. However, it is important to note that allergic reactions to penicillin are often overreported, and many people may not be allergic to it even if they have been diagnosed as such.
| Characteristics | Values |
|---|---|
| Is blue cheese sauce likely to cause an allergic reaction to penicillin? | It is possible but unlikely. The penicillin in cheese and the medical penicillin are two separate compounds, so there is no guarantee that if you are allergic to one, you will be allergic to the other. |
| What is the difference between the two types of penicillin? | The antibiotic is made from Penicillium chrysogenum, while the cheeses are made with Penicillium roqueforti, Penicillium camemberti, and Penicillium glaucum. |
| What are the symptoms of a penicillin allergy? | Hives, rashes, itching, and — in some cases — anaphylaxis. |
| What should I do if I am allergic to penicillin and want to eat blue cheese? | Ask your allergist to test you for a reaction to penicillium mold. Proceed with caution when consuming blue cheese. |
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What You'll Learn
The mould in blue cheese is different from the one used to make penicillin
It is a common misconception that blue cheese and penicillin are linked. While it is true that many kinds of cheese are aged and flavoured with certain types of mould, and penicillin is itself a mould, the moulds used in blue cheese are different from the one used to make penicillin.
The antibiotic penicillin is derived from a fungus known as Penicillium chrysogenum. This is a different variation from the mould commonly found in most blue cheeses, which is known as Penicillium roqueforti. Other moulds used in blue cheese include Penicillium camemberti and Penicillium glaucum. Blue cheese also uses the whole mould, rather than an extract as antibiotics do.
It is important to note that some blue cheeses may still use the chrysogenum strain, and there is still some risk of an allergic reaction. However, it is not guaranteed that if you are allergic to one, you will react to the other. Allergies are very individual, and it is possible to be allergic to both.
If you are allergic to penicillin, it is recommended to proceed with caution when consuming blue cheese. You may want to consult an allergist to test your reaction to penicillium mould before consuming blue cheese or products containing blue cheese, such as blue cheese dressings.
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Some people are allergic to both blue cheese and penicillin
It is a common misconception that blue cheese and penicillin are linked. The antibiotic penicillin is derived from a fungus known as Penicillium chrysogenum, while blue cheese is made with Penicillium roqueforti, Penicillium camemberti, and Penicillium glaucum. However, some blue cheeses, such as Roquefort, Gorgonzola, and Blue Stilton, use the chrysogenum strain, which means there is still some risk of an allergic reaction for those allergic to penicillin.
The link between blue cheese and penicillin allergies is a real concern for some people. One person with a known allergy to penicillin had an allergic reaction with symptoms of a rash and swelling after eating a product containing blue cheese. Another individual with a history of a severe reaction to penicillin reported having no issues with blue cheese but did react to Gorgonzola, experiencing mild exposure symptoms such as tingly lips and shakiness.
While the strains of mold used in blue cheese and penicillin are different, they are close enough molecularly that some people's bodies may react to both. It is important to note that not everyone who is allergic to penicillin will necessarily react to blue cheese, and vice versa. Individual allergies vary, and it is always recommended to proceed with caution and consult a medical professional for advice.
Some people may be apprehensive about consuming blue cheese due to its deliberate flavoring and aging with mold. As penicillin is itself a type of mold, it is understandable that those allergic to it would be cautious about eating mold-laced cheeses. However, it is worth noting that the mold used in blue cheese does not produce penicillin, despite the similar names.
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The mould in blue cheese is called Penicillium
Penicillium roqueforti is used in the production of interior mould-ripened cheeses, where it is critical for flavour and texture development through its enzymatic activity. It breaks down protein and fat very effectively, yielding the textures, aromas, and flavours that we associate with blue cheese. The mould also triggers a process called lipolysis, which leads to the creation of free fatty acids and the release of methyl ketone, giving the cheese its distinct blue look, sharp smell, and flavour.
Penicillium roqueforti is found in Roquefort, Penicillium glaucum is used for Gorgonzola, and Penicillium camemberti is used to make Brie and Camembert cheeses. Other blue cheeses include Stilton, Italy's Gorgonzola, Spanish Cabrales, and Maytag Blue.
The mould on blue cheese is from the same family of spores used to make penicillin, an antibiotic. However, the strain of mould used in blue cheese is different from the one used to make the antibiotic. While the antibiotic is derived from a fungus known as Penicillium chrysogenum, the mould in blue cheese is a different variation called Penicillium roqueforti.
It is important to note that some people may have an allergic reaction to blue cheese if they are allergic to penicillin. This is because the mould in blue cheese is in the same family as penicillin. However, allergic reactions to penicillin may be overreported, and it is advised to consult a doctor or allergist to determine any potential allergies.
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Blue cheese uses the whole mould, while penicillin is an extract
The discovery of penicillin is considered one of the greatest milestones in modern pharmaceutical chemistry. However, some people have exhibited abnormal reactions to penicillin, such as hives, rashes, itching, and even anaphylaxis. This is known clinically as a penicillin allergy. As penicillin is derived from a type of mould, it is understandable that those allergic to it would be apprehensive about consuming mould-laced cheeses such as blue cheese.
Blue cheese is made with mould from the same family of spores used to make penicillin. The mould on blue cheese is typically Penicillium roqueforti, which does not produce toxins and is safe for human consumption. Blue cheese uses the whole mould, while penicillin is an extract derived from a specific type of mould called Penicillium chrysogenum.
It is important to note that the particular strain of mould used in blue cheese is different from the one used for penicillin. While there may be some risk of an allergic reaction to blue cheese for those allergic to penicillin, it is not a given. In fact, according to the Mayo Clinic, allergic reactions to penicillin may be overreported, and some people may have been diagnosed with a penicillin allergy they do not actually have.
Additionally, research has shown that certain blue cheeses can even destroy added penicillin upon contact, indicating that they may be beneficial for penicillin-sensitive individuals. However, it is always recommended to proceed with caution and consult a medical professional or allergist if you have any concerns or allergies.
While blue cheese uses the whole mould, it is important to remember that individual experiences may vary. If you are allergic to penicillin or have any concerns, it is advisable to seek medical advice before consuming blue cheese or any other mould-containing foods.
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Allergic reactions to penicillin are often overreported
Blue cheese is made with the Penicillium mold, which is also used to make the antibiotic penicillin. While the strains of mold used in the two cases are different, there is still some risk of an allergic reaction to blue cheese for those allergic to penicillin.
In a Baltimore, Maryland, STI clinic study, only 7.1% of patients who reported an allergy to penicillin or another ß-lactam antibiotic had an objective positive test for a penicillin allergy. In studies that have incorporated penicillin skin testing and graded oral challenges, the true rates of allergy are low, ranging from 1.5% to 6.1%. When patients with high-risk penicillin allergy histories are excluded, 99% of patients could receive ß-lactams. In hospitalized patients and other populations with comorbidities, the typical rates of validated penicillin allergy among patients who report a history of penicillin allergy are 2.5%–9.0%.
Furthermore, 80% to 90% of people once considered allergic to penicillin are ultimately able to tolerate penicillins. This is because IgE antibodies decrease over time, and up to 90% of patients will test negative for a penicillin allergy 10 years after the initial positive test. Skin testing can help increase the number of instances in which penicillin can be used, but the lack of commercial penicillin skin test reagents limits its use.
While allergic reactions to penicillin are overreported, it is important to note that true penicillin allergies do exist and can be severe, including anaphylaxis, hives, rashes, itching, nausea, vomiting, and cardiovascular collapse.
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Frequently asked questions
The mould in blue cheese is not the same as the mould used to make penicillin, but it is similar. Some people with a penicillin allergy also react to blue cheese, but not everyone does. If you want to try blue cheese, proceed with caution and have some antihistamines on hand.
The antibiotic penicillin is derived from a fungus called Penicillium chrysogenum. Blue cheese is made with Penicillium roqueforti, Penicillium camemberti, and Penicillium glaucum.
Symptoms of a penicillin allergy can include hives, rashes, itching, and in some cases, anaphylaxis.
Blue cheeses such as Roquefort, Gorgonzola, and Blue Stilton contain penicillin. Brie and Camembert are made with Penicillium camemberti.
If you think you're allergic to blue cheese, see an allergist to get tested for a reaction to penicillium mould.
