{"title":"Sanitizers for controlling fungal spoilage in some food industries","authors":"Marina V Copetti","doi":"10.1016/j.cofs.2023.101072","DOIUrl":null,"url":null,"abstract":"<div><p>Multiple approaches are usually adopted aiming to prevent both fungal spoilage and mycotoxin<span> production. However, for the selection of adequate control strategies, it is important to consider the entire food chain, also including the manufacturing level, rather than solely focusing on pre- and postharvest stages. It is believed that this late control can be achieved by maintaining hygiene in the production environment by utilizing effective antifungal sanitizers. This review will briefly address the problem of fungal spoilage in certain processed foods, explore some mycological issues in the microenvironment of food industries, and mainly summarize the most common antifungal sanitizers used in the food industry sector as well as the factors that can interfere with the efficacy of these products.</span></p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"52 ","pages":"Article 101072"},"PeriodicalIF":8.9000,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Opinion in Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214799323000863","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Multiple approaches are usually adopted aiming to prevent both fungal spoilage and mycotoxin production. However, for the selection of adequate control strategies, it is important to consider the entire food chain, also including the manufacturing level, rather than solely focusing on pre- and postharvest stages. It is believed that this late control can be achieved by maintaining hygiene in the production environment by utilizing effective antifungal sanitizers. This review will briefly address the problem of fungal spoilage in certain processed foods, explore some mycological issues in the microenvironment of food industries, and mainly summarize the most common antifungal sanitizers used in the food industry sector as well as the factors that can interfere with the efficacy of these products.
期刊介绍：
Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts.
Key Features:
Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science.
Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications.
Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.
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