Penicillium crustosum

Penicillium crustosum is a blue-green or blue-grey mold that can cause food spoilage, particularly of protein-rich foods such as meats and cheeses. It is identified by its complex biseriate conidiophores on which phialides produce asexual spores. It can grow at fairly low temperatures (it is a psychrophile), and in low water activity environments.^[2]

Penicillium crustosum
Scientific classification
Domain:	Eukaryota
Kingdom:	Fungi
Division:	Ascomycota
Class:	Eurotiomycetes
Order:	Eurotiales
Family:	Aspergillaceae
Genus:	Penicillium
Species:	P. crustosum
Binomial name
Penicillium crustosum Thom (1930)
Synonyms
Penicillium expansum var. crustosum,[1] Penicillium solitum var. crustosum,[1] Penicillium terrestre,[1] Penicillium aurantiogriseum var. poznaniense,[1] Penicillium schmidtii,[1] Penicillium pseudocasei,[1] Penicillium farinosum[1]

Penicillium crustosum produces mycotoxins, most notoriously the neurotoxic penitrems, including the best known penitrem toxin, penitrem A,^[3] and including penitrems A through G. Penitrem G has been shown to have insecticidal activity.^[4] In addition, P. crustosum can produce thomitrems A and E, and roquefortine C.^[5] Consumption of foods spoiled by this mold can cause transient neurological symptoms such as tremors.^[6] In dogs, symptoms can include vomiting, convulsion, tremors, ataxia, and tachycardia.^[7]