Human Pathogenic Paecilomyces from Food.

Area of Science:

• Food microbiology
• Medical mycology
• Industrial microbiology

Background:

• Paecilomyces and Byssochlamys species are heat-resistant fungi causing significant economic losses through food and beverage spoilage.
• Fungal contamination leads to nutritional degradation, altered texture, impaired taste, and potential production of toxic secondary metabolites.
• These fungi can infect animals and humans, with Paecilomyces variotii being a primary cause of food contamination and human hyalohyphomycosis.

Purpose of the Study:

• To review the heat resistance of Paecilomyces and Byssochlamys species.
• To highlight their role in food and beverage spoilage.
• To emphasize their pathogenic potential in both immunocompromised and immunocompetent hosts.

Main Methods:

• Literature review focusing on studies related to Paecilomyces and Byssochlamys.
• Analysis of clinical cases and food contamination reports.
• Synthesis of information on fungal growth characteristics and pathogenicity.

Main Results:

• Paecilomyces and Byssochlamys exhibit thermotolerance, enabling growth in processed foods and beverages.
• Paecilomyces variotii is frequently implicated in human infections, including peritonitis and disseminated diseases.
• Byssochlamys species have recently been identified as causative agents of systemic infections, notably in an immunosuppressed canine.

Conclusions:

• Paecilomyces and Byssochlamys pose a dual threat: economic loss via spoilage and health risks through infection.
• The increasing incidence of infections in immunocompetent individuals underscores the need for greater awareness.
• Further research is warranted to understand the full spectrum of disease and develop effective control strategies.