Utilised in commercial cheese-making (e.g. Roquefort, Gorgonzola), P. roqueforti can also act as an opportunistic spoiler of various foods, including bread and refrigerated leftovers. It often produces a pungent odour when growing on spoiled food. While not usually highly pathogenic, its abundant spores may exacerbate respiratory conditions in sensitive individuals. Ensuring refrigeration units are well-maintained and regularly cleaned helps keep this mould at bay.
