The actively growing funga of different foods are being determined to species level. Primarily cheese, barley, bread, fermented sausages, fruits and vegetables are examined. Data like this are very sparse in the literature and of great importance in research as well as in the optimal performance of mycological control in the industry. This research is possible, due to our active cooperation with several Danish companies. In the future it is our plan to collaborate internationally on creating databases with a.o. these informations. This collaboration will take place within International Commission on Food Mycology