The filamentous fungus (or "mold") Fusarium venenatum is known mainly as the source of the mycoprotein that is marketed in meat substitute products known commercially as Quorn. The development of Quorn and the manufacturing process used to make it have been reviewed by Wiebe (Wiebe 2002 and references therein). The fungus used in this process was misidentified for a decade as F. graminearum, an economically important pathogen on wheat and barley (Yoder and Christanson 1998). Although the mycoprotein derived from F. venenatum has been generally recognized as safe for human consumption, some people may have serious allergic reactions to it after consuming Quorn products (e.g., Katona and Kaminski 2002; Hoff et al. 2003).
- Hoff, M., R.M. Trueb, B.K. Ballmer-Weber, et al. 2003. Immediate-type hypersensitivity reaction to ingestion of mycoprotein (Quorn) in a patient allergic to molds caused by acidic ribosomal protein P2. Journal of Allergy and Clinical Immunology 111(5): 1106-1110.
- Katona, S.J. and E.R. Kaminski. 2002. Sensitivity to Quorn mycoprotein (Fusarium venenatum) in a mould allergic patient/ Journal of Clinical Pathology 55: 876-877.
- Wiebe, M.G. 2002. Myco-protein from Fusarium venenatum : a well-established product for human consumption. Applied Microbiology and Biotechnology 58:421-427.
- Yoder, W.T. and L.M. Christianson. 1998. Species-Specific Primers Resolve Members of Fusarium Section Fusarium: Taxonomic Status of the Edible ‘‘Quorn’’ Fungus Reevaluated. Fungal Genetics and Biology 23: 68-80.
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