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Abstract
If moulds are used in food production, toxigenic or pathogenic strains should be excluded. Therefore, a multi‐stage concept was developed to determine whether or not applied strains produce wellknown or rarely described mycotaxins under laboratory conditions or in the finished product.
Initially, suitable mould strains isolated from high quality products should be tested for their primary toxin production with physio‐chemical methods and various bioassays. If a tested isolate proves to be non‐toxic, technological suitability for the chosen product is estimated. Acceptance of selected isolates must be reconfirmed in full protocol toxicological test procedures administering extracts of cultures as well as the finished product to laboratory animals.
As a result of these investigations various strains of Penicillium nalgiovense have been assessed as non‐toxigenic and are recommendable as starter cultures for mould ripened foods.