Ask Mar­i­lyn

Albuquerque Journal - Parade - - Picks - By Mar­i­lyn vos Sa­vant —Boone Mora, Skamokawa, Wash.

I like blue cheeses such as Ro­que­fort and eat them of­ten. But I know they con­tain the Peni­cil­lium roque­forti mold. Could eat­ing these cheeses even­tu­ally make me re­sis­tant to the an­tibi­otic peni­cillin? No. The Peni­cil­lium mold is com­mon in cheese mak­ing (an­other ex­am­ple is P. camem­berti, used to make Camem­bert and Brie), but the species used to make the an­tibi­otic peni­cillin is P. chryso­genum. How­ever, if a per­son is al­ler­gic to the an­tibi­otic peni­cillin, he or she may be al­ler­gic to other species of peni­cillin (in­clud­ing the ones used in mak­ing cheese), of which there are sev­eral hun­dred! The molds are com­mon in our en­vi­ron­ment.

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