Bushra Griffith
Blue cheese is known to be made with the help of a fungus called Penicillium, which is also used to make the antibiotic penicillin. This has led to concerns about whether consuming blue cheese could cause adverse reactions in people with a penicillin allergy. While the strains of Penicillium used in blue cheese and penicillin production are different, with blue cheese using Penicillium roqueforti, Penicillium camemberti, and Penicillium glaucum, and penicillin being derived from Penicillium chrysogenum, there is still a risk of cross-reactivity. However, the likelihood of a severe allergic reaction is relatively low, and some individuals with a penicillin allergy can consume blue cheese without experiencing any issues.
| Characteristics | Values |
|---|---|
| Is blue cheese safe for people allergic to penicillin? | It is generally safe as the strain of mold in blue cheese is different from the one used to make penicillin. However, there is still some risk of an allergic reaction as some blue cheeses may use the same strain. |
| What is the name of the mold in blue cheese? | Penicillium roqueforti |
| What is the name of the mold used to make penicillin? | Penicillium chrysogenum |
| What are the symptoms of a penicillin allergy? | Hives, rashes, itching, and — in some cases — anaphylaxis |
| How likely is it for a person allergic to penicillin to be allergic to blue cheese? | Fairly unlikely, as the mold in blue cheese is not a penicillin producer. |
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What You'll Learn
- Allergic reactions to penicillin are often overreported, so a diagnosis may be incorrect
- Blue cheese is made with Penicillium roqueforti, a different strain to the one used to make penicillin
- Penicillin is derived from a fungus called Penicillium chrysogenum
- Blue cheese is generally safe for people with penicillin allergies, unless it has spoiled
- People with mould allergies can safely eat blue cheese, as ingestion does not cause flare-ups
Allergic reactions to penicillin are often overreported, so a diagnosis may be incorrect
Penicillin is one of the most widely prescribed antibiotics, and it is also one of the most frequently reported medication allergies. However, research has shown that allergic reactions to penicillin are often overreported, with only around 10% of patients who report an allergy truly having one. This is a critical distinction, as an accurate diagnosis is necessary to ensure the best treatment options in the future.
An allergy to penicillin occurs when the body's immune system reacts to the drug as if it is a dangerous invader, releasing intermediary agents such as histamines, which cause symptoms of a penicillin allergy. Common symptoms of a penicillin allergy include hives, rashes, itching, and in some cases, anaphylaxis, a life-threatening condition that affects multiple body systems.
Due to the potential severity of a penicillin allergy, healthcare workers must ask patients about their allergy status before prescribing or administering the medication. If a patient reports a penicillin allergy, they will be prescribed an alternative antibiotic. However, given the overreporting of penicillin allergies, it is important to confirm a suspected allergy through testing. Skin prick testing is a common method of allergy testing, and patients can also undergo a graded challenge, where they receive a small oral dose of penicillin that is gradually increased while being monitored for signs of an allergic reaction.
While penicillin is derived from the fungus Penicillium chrysogenum, blue cheese is made using the whole mold of a different variation of the fungus, known as Penicillium roqueforti. While there is still some risk of an allergic reaction to blue cheese for those allergic to penicillin, the specific strain of mold used in blue cheese is different from that used to produce penicillin. Therefore, it is unlikely that consuming blue cheese will cause a severe allergic reaction in those with a penicillin allergy, although there is a small chance of cross-reactivity.
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Blue cheese is made with Penicillium roqueforti, a different strain to the one used to make penicillin
Blue cheese is made using the fungus Penicillium roqueforti, which is commonly found in nature and can be isolated from soil or decaying organic matter. It is used as a starter culture for blue-veined cheese manufacture and is responsible for the distinctive flavour and colour of the final product. The fungus produces enzymes that soften the curd and give the cheese its desired body.
Penicillium roqueforti is a different strain from the one used to make penicillin, which is derived from Penicillium chrysogenum. The strain used in blue cheese is not the same as the one used to create the famed antibiotic, though it is still a type of penicillin. While some blue cheeses do use the chrysogenum strain, it is not the same as the one used in most blue cheeses.
There is a common misconception that blue cheese contains the same strain of mould as the antibiotic penicillin. However, this is not the case, and it is unlikely that consuming blue cheese will cause a severe allergic reaction in those with a penicillin allergy. That being said, there is still some risk of an allergic reaction, and it is always important to be cautious about the food one consumes, especially if one has allergies.
Some blue cheeses, such as Roquefort, Gorgonzola, Cabrales, Stilton, and Danablu, are made using Penicillium roqueforti. It is also possible to make blue cheese at home by cultivating your own Penicillium roqueforti culture or purchasing a pre-made culture.
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Penicillin is derived from a fungus called Penicillium chrysogenum
The discovery of penicillin by Alexander Fleming in 1928 or 1929 is considered one of the greatest milestones in modern pharmaceutical chemistry. The antibiotic is derived from a fungus called Penicillium chrysogenum. This fungus is part of the genus Penicillium, which includes a wide variety of moulds that are the source of major antibiotics.
Penicillin is produced by the fermentation of various types of sugar by the fungus. The mould is grown in a liquid culture containing sugar and other nutrients, including a source of nitrogen. As the mould grows, it uses up the sugar and starts to make penicillin only after using up most of the nutrients for growth. The principal genes responsible for producing penicillin, pcbAB, pcbC, and penDE, are closely linked, forming a cluster on chromosome I.
The ability to produce penicillin appears to have evolved over millions of years and is shared with several other related fungi. It is believed to confer a selective advantage during competition with bacteria for food sources. Penicillin was the first medication to be effective against many bacterial infections caused by staphylococci and streptococci. It is still widely used today, though many types of bacteria have developed resistance following extensive use.
The strain of fungus used today for the manufacture of penicillin G was created by genetic engineering to improve the yield. Penicillin G (benzylpenicillin) is produced from a penicillium fungus that occurs in nature. When phenoxyethanol or phenoxyacetic acid are added to the culture medium, the mould produces penicillin V (phenoxymethylpenicillin) as the main penicillin instead.
While the antibiotic penicillin is derived from Penicillium chrysogenum, the strain common in most blue cheeses is known as Penicillium roqueforti. Blue cheese uses the whole mould rather than an extract, as antibiotics do. According to BBC Science Focus, only 20% of people who think they are allergic to penicillin actually are, so it is fairly unlikely that eating blue cheese will cause a severe allergic reaction. However, there is still some risk of an allergic reaction as some blue cheeses make use of the chrysogenum strain.
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Blue cheese is generally safe for people with penicillin allergies, unless it has spoiled
It is generally understood that the same strain of mold used to make the antibiotic penicillin is also present in many kinds of blue cheese. However, the variation of penicillin in blue cheese is different from the penicillin used as an antibiotic.
While it is possible to be allergic to both, it is important to note that allergic reactions to penicillin are often overreported. According to BBC Science Focus, only 20% of people who believe they are allergic to penicillin actually are. Therefore, it is relatively unlikely that consuming blue cheese will result in a severe allergic reaction for those with a penicillin allergy.
However, there have been reported cases of individuals with penicillin allergies experiencing allergic reactions after consuming blue cheese. In some instances, these reactions have been identical to those experienced after taking penicillin antibiotics. It is possible for individuals to be allergic to penicillin mold, and some blue cheeses are injected with or mixed with spores of this mold.
Therefore, while blue cheese is generally safe for people with penicillin allergies, it is important to exercise caution. Those with penicillin allergies who wish to consume blue cheese should consult their allergist to test for a reaction to penicillin mold. Additionally, spoiled blue cheese should be avoided, as consuming potentially bad blue cheese may increase the risk of an allergic reaction.
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People with mould allergies can safely eat blue cheese, as ingestion does not cause flare-ups
It is a common misconception that blue cheese contains penicillin. The antibiotic penicillin is derived from a fungus known as Penicillium chrysogenum. While the same strain of mould is used to make blue cheese, it is a different variation. The moulds within blue cheese are called Penicillium roqueforti and Penicillium glaucum, and they are responsible for the characteristic speckles, saltiness, and sharpness of the cheese.
That being said, it is important to note that some people with mould allergies may still experience an allergic reaction to blue cheese. This is because the moulds within blue cheese are forms of penicillin, which is a common allergen. However, it is estimated that up to 95% of people who believe they are allergic to penicillin are incorrect, and only about 20% of people who think they are allergic actually are. Therefore, it is unlikely that consuming blue cheese will cause a severe allergic reaction in most people with mould allergies.
However, there are reported cases of people suffering from sinusitis due to the blue cheese fungus. Additionally, some individuals with a known allergy to penicillin medication have experienced allergic reactions, such as rashes, swelling, and hives, after consuming blue cheese. In these cases, it is important to seek medical advice and proceed with caution when it comes to consuming blue cheese or any other cheese containing mould.
To ensure the safety of individuals with mould allergies, it is recommended to store blue cheese properly and practice food safety. Blue cheese should be tightly wrapped and refrigerated, and it can last 3-4 weeks in the refrigerator. If there are any signs of spoilage, such as fuzzy white, green, pink, or grey spots, or a strong odour similar to ammonia, the cheese should be discarded immediately. Consuming spoiled blue cheese can cause food poisoning and increase exposure to harmful mycotoxins, which are toxic compounds produced by certain types of mould.
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Frequently asked questions
The antibiotic penicillin is derived from a fungus called Penicillium chrysogenum. While still penicillin, this variation is different from those found in most blue cheeses, which use the whole mold rather than an extract. The main cheese-making Penicilliums—roqueforti (blue cheese), camemberti (Camembert and Brie), and glaucum (Gorgonzola)—are not penicillin producers. However, some blue cheeses use the chrysogenum strain, so there is still some risk of an allergic reaction.
Symptoms of a penicillin allergy can include hives, rashes, itching, and—in some cases—anaphylaxis.
If you think you are allergic to penicillin, consult a medical professional. They can perform tests to determine whether you are allergic.
Yes, there are several alternative cheeses that you can enjoy if you are allergic to penicillin. These include Brie and Camembert, which are made with the Penicillium camemberti mold, and Gorgonzola, which is made with the Penicillium glaucum mold.
