Heat-resistant moulds: Assessment, prevention and their consequences for food safety and public health

Yıldırım, Fatma Kaya; Ulusoy, Beyza; Hamed, Nejat Shifamussa

doi:10.17221/26/2022-cjfs

Cited by 7 publications

(5 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Penicillium species are widely distributed in soil, indoor environments, and food products [ 39 ]. For example, P. javanicum ( E. javanicum ), which is a fast-growing filamentous fungus, has also been isolated from a processed fruit [ 40 , 41 ].…”

Section: Resultsmentioning

confidence: 99%

Occurrence of Heat-Resistant Mold Ascospores in Pineapple and Sugarcane Field Soils in Thailand

Maneeboon

Sangchote

Hongprayoon

et al. 2023

International Journal of Microbiology

View full text Add to dashboard Cite

Heat-resistant molds (HRMs) are important spoilage fungi of heat-processed fruit products worldwide. Ascospores of HRMs are widely distributed in the soil in which fruits are grown and are often found associated with raw fruit materials. To date, there is little available information on the distribution of HRMs in the soil and on their heat resistance. Thus, this study determined the presence and characterized the heat resistance of HRMs in soil samples from pineapple and sugarcane fields in Thailand. HRMs were detected in all soil samples, and the most dominant species was Aspergillus with 50–99.2% relative abundance. Other isolates, in descending order of frequency, were Penicillium, Talaromyces, Hamigera, and Paecilomyces. Then, 100 representative HRM isolates were identified based on a combination of morphological characteristics and ITS sequences. They were classified into 5 genera and 24 species. The heat resistance of ascospores aged 30 days produced by selected HRMs was qualitatively determined in a glucose-buffered solution. Based on their log reductions after heat shock at 75°C for 30 min, they were classified as less, moderately, or highly heat-resistant ascospores. HRMs belonging to A. chevalieri, A. denticulatus, A. siamensis, A. laciniosus, A. fennelliae, A. spinosus, Paec. niveus, H. pallida, and T. macrosporus produced high heat-resistant ascospores. In addition, soil physicochemical properties significantly influenced the prevalence of HRMs, depending on the fungal genus. The thermal resistance of ascospores was significantly and positively correlated to available phosphorus, whereas it was negatively correlated to soil pH. The results of this study confirmed the presence of HRMs in soils and potential HRM contamination, especially in fruits growing in acidic or high-nutrient soils, or both.

show abstract

Section: Resultsmentioning

confidence: 99%

Occurrence of Heat-Resistant Mold Ascospores in Pineapple and Sugarcane Field Soils in Thailand

Maneeboon

Sangchote

Hongprayoon

et al. 2023

International Journal of Microbiology

View full text Add to dashboard Cite

show abstract

“…Therefore, it is easily transmittable to plants, impacting their postharvest quality. There are numerous studies in which either Aspergillus or Neosartorya phases were detected on plants and fruit, e.g., strawberry [ 30 , 32 , 35 ], coffee plants [ 74 ], apples [ 75 ], grapes [ 76 ]. The spectrum of fungus–plant interaction is broad, beginning with the roots and ending with the very top aboveground plant organs.…”

Section: Interactions Between Neosartorya and Plantsmentioning

confidence: 99%

Soil-Borne Neosartorya spp.: A Heat-Resistant Fungal Threat to Horticulture and Food Production—An Important Component of the Root-Associated Microbial Community

Maj

Pertile

Frąc

2023

IJMS

View full text Add to dashboard Cite

Soil-borne Neosartorya spp. are the highly resilient sexual reproductive stage (teleomorph) of Aspergillus spp. Fungi of this genus are relevant components of root-associated microbial community, but they can also excrete mycotoxins and exhibit great resistance to high temperatures. Their ascospores easily transfer between soil and crops; thus, Neosartorya poses a danger to horticulture and food production, especially to the postharvest quality of fruits and vegetables. The spores are known to cause spoilage, mainly in raw fruit produce, juices, and pulps, despite undergoing pasteurization. However, these fungi can also participate in carbon transformation and sequestration, as well as plant protection in drought conditions. Many species have been identified and included in the genus, and yet some of them create taxonomical controversy due to their high similarity. This also contributes to Neosartorya spp. being easily mistaken for its anamorph, resulting in uncertain data within many studies. The review discusses also the factors shaping Neosartorya spp.’s resistance to temperature, preservatives, chemicals, and natural plant extracts, as well as presenting novel solutions to problems created by its resilient nature.

show abstract

“…Heat treatment, especially acidic foods, usually destroy fungi. However, the ascospores of some species, such as Byssochlamys nivea, are resistant and can spoil fruit purees or juices [73]. Fungal spoilage is a serious and costly problem for bakeries.…”

Section: Fungal Spoilage In Food Industriesmentioning

confidence: 99%

Yeast as an Alternative Method for Fungal Control in Food Industries

PODGÓRSKA-KRYSZCZUK,

KORDOWSKA-WIATER,

SOLARSKA

et al. 2023

zntj

View full text Add to dashboard Cite

Background. The quality of the final product in industries such as bakery, winemaking, brewing, and sausage and cheese making often deteriorates due to the development of food spoilage microbes. Filamentous fungi and their toxic metabolites, known as mycotoxins, are among the factors that significantly reduce food quality and seriously threaten food safety. Mycotoxins cause biochemical, physiological and pathological changes in living organisms and have a toxic effect even at low concentrations. The threat to food safety posed by pathogenic fungi and their metabolites has prompted the search for new ways to reduce their entry into the food chain. Results and conclusions. In recent years, much attention has been paid to biopreservation methods. Biopreservation refers to extending shelf life and enhancing food safety using indigenous or added microorganisms and their antimicrobial metabolites. Starter cultures of yeast antagonistic against toxigenic fungi can contribute to the product's safety, primarily by inhibiting the growth of pathogens during the fermentation process and improving the stability of this process. This review describes the main problems related to the occurrence of fungi in food industries and the strategies for reducing the presence of fungi and mycotoxins in food. Focus is placed in particular on the use of yeast as antifungal microorganisms tested for food bioprotection, and their mechanisms of action.

show abstract

Heat-resistant moulds: Assessment, prevention and their consequences for food safety and public health

Cited by 7 publications

References 40 publications

Occurrence of Heat-Resistant Mold Ascospores in Pineapple and Sugarcane Field Soils in Thailand

Occurrence of Heat-Resistant Mold Ascospores in Pineapple and Sugarcane Field Soils in Thailand

Soil-Borne Neosartorya spp.: A Heat-Resistant Fungal Threat to Horticulture and Food Production—An Important Component of the Root-Associated Microbial Community

Yeast as an Alternative Method for Fungal Control in Food Industries

Contact Info

Product

Resources

About