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

Author

Listed:
  • 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)

  • Fatma Kaya Yildirim

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.

Suggested Citation

  • Beyza Hatice Ulusoy & Nejat Shifamussa Hamed & Fatma Kaya Yildirim, 2022. "Heat-resistant moulds: Assessment, prevention and their consequences for food safety and public health," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 40(4), pages 273-280.
    • Handle: RePEc:caa:jnlcjf:v:40:y:2022:i:4:id:26-2022-cjfs
    DOI: 10.17221/26/2022-CJFS
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    References listed on IDEAS

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    1. M. C. Kandhai & C. J. H. Booij & H. J. Van der Fels‐Klerx, 2011. "Expert Study to Select Indicators of the Occurrence of Emerging Mycotoxin Hazards," Risk Analysis, John Wiley & Sons, vol. 31(1), pages 160-170, January.
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