Food spoilage fungi: Main agents, sources and strategies for control

Fungal spoilage poses significant challenges in the global food industry, affecting various types of food products. Certain foods are inherently more susceptible to fungal contamination due to their intrinsic characteristics, as well as both raw materials and the processing environment, particularly the air, serve as major sources of fungal spores. Once a product is contaminated, the ability of fungal species to overcome technological barriers imposed by the industry (such as preservatives, reduced water activity, low pH, storage temperature, and oxygen restriction) will determine the extent of spoilage. Implementing stringent hygiene procedures, focusing on selecting sanitizers with antifungal properties, can help reduce the fungal spore load in the production environment. This, in turn, can limit the number of spores that reach the food, thereby delaying spoilage. This contribution covers the fungi responsible for spoilage of a variety of food types as well as the dynamics involved in the product contamination, physiological adaptations to spoil specific food niches and main control measures, with focus in sanitizers.