Heat-resistant moulds: Assessment, prevention and their consequences for food safety and public health
Beyza Hatice Ulusoy, Nejat Shifamussa Hamed, Fatma Kaya Yıldırım
Abstract
Heat-resistant moulds (HRMs) are the spoilage factors of thermally processed products such as pasteurised items and fruit products, which may cause financial losses and decrease food quality. Various variables may play a role in food contamination by HRMs, such as the processing environment, packaging, staff practices and air in the production site. Prevention of spoilage by HRMs for processed food products can be done through the reduction and decontamination of these microorganisms. This review aims to provide a perception of HRM and mycotoxin contamination, assessment, prevention and their consequences for food and human health.
Topics & Concepts
Food spoilageFood safetyFood scienceContaminationFood processingMycotoxinBusinessFood industryHuman decontaminationFood qualityFood packagingFood microbiologyFood contaminantBiotechnologyHuman healthEnvironmental healthEnvironmental scienceMedicineBiologyEcologyGeneticsBacteriaPathologyMycotoxins in Agriculture and FoodListeria monocytogenes in Food SafetyMicrobial Inactivation Methods