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

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, packagi...

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Bibliographic Details
Published inCzech Journal of Food Sciences Vol. 40; no. 4; pp. 273 - 280
Main Authors Ulusoy, Beyza Hatice, Hamed, Nejat Shifamussa, Yildirim, Fatma Kaya
Format Journal Article
LanguageEnglish
Published Prague Czech Academy of Agricultural Sciences (CAAS) 01.01.2022
Czech Academy of Agricultural Sciences
Subjects
Contamination
Decontamination
Food contamination
Food packaging
Food processing
Food quality
Food safety
fungi
human health
Microorganisms
Mycotoxins
Packaging
Pollution prevention
Prevention
Processed foods
Public health
Spoilage
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Summary: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.
ISSN:1212-1800
1805-9317
DOI:10.17221/26/2022-CJFS