STRATEGY FOR SAFE USE OF FUNGI AND FUNGAL DERIVATIVES IN FOOD-PROCESSING

Several fungal species are used since centuries to prepare many orient al and occidental foods. Development of new fermented products or fung al derivatives is often restrained for fear of mycotoxins. The aim of this paper is to discuss, on the basis of present knowledge, general p ropositions for a safe management of the noteworthy fungal resources. First, the main biotic and abiotic factors leading to mycotoxic contam ination are reminded. Second, the lessons from acquired research data on the two main used species, Penicillium camemberti and P. roqueforti , are analysed. Third, a general strategy is proposed in four steps : (i) use of non toxigenic species, (ii) use of non toxigenic strains, ( iii) use of non toxigenic strains on the fermented substrate, (iv) obt aining of an end-product without undesirable mycotoxic contamination l evel.