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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