Mould spoilage of foods and beverages: Using the right methodology
Emilia Rico-Munoz1, Robert A Samson2, Jos Houbraken2
1BCN Research Laboratories, Inc., 2491 Stock Creek Blvd., Rockford, TN 37853, USA.
Abstract:
Fungal spoilage of products manufactured by the food and beverage industry imposes significant annual global revenue losses. Mould spoilage can also be a food safety issue due to the production of mycotoxins by these moulds. To prevent mould spoilage, it is essential that the associated mycobiota be adequately isolated and accurately identified. The main fungal groups associated with spoilage are the xerophilic, heat-resistant, preservative-resistant, anaerobic and psychrophilic fungi. To assess mould spoilage, the appropriate methodology and media must be used. While classic mycological detection methods can detect a broad range of fungi using well validated protocols, they are time consuming and results can take days or even weeks. New molecular detection methods are faster but require good DNA isolation techniques, expensive equipment and may detect viable and non-viable fungi that probably will not spoil a specific product. Although there is no complete and easy method for the detection of fungi in food it is important to be aware of the limitation of the methodology. More research is needed on the development of methods of detection and identification that are both faster and highly sensitive.
Insights
Accurate identification of fungi is crucial for preventing food spoilage and mycotoxin contamination. Current detection methods have limitations, necessitating research into faster, more sensitive techniques for fungal analysis in food products.
Area of Science:
- Food Science
- Mycology
- Microbiology
Background:
- Fungal spoilage causes significant global revenue loss in the food and beverage industry.
- Moulds can produce mycotoxins, posing a food safety risk.
- Accurate isolation and identification of spoilage fungi are essential for prevention.
Purpose of the Study:
- To highlight the importance of fungal identification in food spoilage and safety.
- To review current methodologies for fungal detection and their limitations.
- To emphasize the need for improved detection techniques.
Main Methods:
- Discussion of classic mycological detection methods.
- Overview of newer molecular detection techniques.
- Analysis of limitations associated with both classic and molecular methods.
Main Results:
- Classic methods are time-consuming but detect a broad range of fungi.
- Molecular methods are faster but require specialized equipment and may detect non-viable fungi.
- No single method is currently complete or easy for fungal detection in food.
Conclusions:
- Awareness of methodological limitations in fungal detection is critical.
- Further research is needed to develop faster, highly sensitive detection and identification methods.
- Improved methods are essential for effective control of fungal spoilage and mycotoxin production.
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