PR Toxins: Concerns in Food and Feed with Their Detection and Management Strategies

The word "mycotoxins" comes from two ancient Greek words, mykes and toxon, meaning "mold" and "poisonous arrow,". The reason behind using P. roqueforti for the ripening of this variety of cheeses is that it helps to develop the desired characteristic texture: blue-green spots, flavor, and aroma. In addition to these, it also protects the cheeses against unwanted microbial contamination. Very limited or scattered literature available in the context of PR toxin emphasizes the need for comprehensive and up-to-date scientific information, including occurrence, source, morphological characteristics, genetics, diversity, toxicological aspects, detection methodology, and control strategies to maintain food quality and safety. Penicillium roqueforti is a fungus that grows rapidly. It is distinguished by smooth bright greenish-color colonies with decent to massive population and either chromatic or greyish turquoise colony borders. The underside of the colony is flat with a pale brown or purely black color.