Food-borne fungi in fruit and cereals and their production of mycotoxins

Birgitte Andersen, Ulf Thrane

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearchpeer-review


    The growth of filamentous fungi in foods and food products results in waste and is costly as well as sometimes hazardous. Many different fungal species can spoil food products or produce mycotoxins or both. As each fungal species produces its own specific, limited number of metabolites and is associated with particular types of food products, the number of mycotoxins potentially present in a particular product is limited (Filtenborg et al., 1996). If physical changes
    occur in a product, changes in the association of fungal species found in the product will also occur. With current understanding it is possible to predict which fungi and mycotoxins a given product may contain, when the type of food product and the history of production and storage are known.
    In Europe, fruit has received minor attention in relation to fungal spoilage, whereas fungal spoilage of cereals has been studied extensively, but often with the focus on only one or two fungal genera. Apple juice is one of the few commodities that has caught the attention of the European authorities and regulation of patulin will be in force by the end of 2003 in Denmark (EC, 2004).
    Original languageEnglish
    Title of host publicationAdvances in Food Mycology
    Place of PublicationBerlin
    PublisherSpringer-verlag Berlin
    Publication date2006
    ISBN (Print)0-387-28385-4
    Publication statusPublished - 2006
    Event5th International Workshop on Food Mycology - Samso, Denmark
    Duration: 15 Oct 200319 Oct 2003
    Conference number: 5


    Conference5th International Workshop on Food Mycology
    SeriesAdvances in Experimental Medicine and Biology

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