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

Beyza Hatice Ulusoy, Nejat Shifamussa Hamed and Fatma Kaya Yildirim
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Beyza Hatice Ulusoy: Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Near East University, Nicosia, North Cyprus
Nejat Shifamussa Hamed: Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Near East University, Nicosia, North Cyprus

Czech Journal of Food Sciences, 2022, vol. 40, issue 4, 273-280

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.

Keywords: mycotoxins; fungi; food contamination; human health (search for similar items in EconPapers)
Date: 2022
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:40:y:2022:i:4:id:26-2022-cjfs

DOI: 10.17221/26/2022-CJFS

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