Fungal spoilage

Rouse S, Harnett D, Vaughan A and Van Sinderen D. 2008. Lactic acid bacteria with potential to eliminate fungal spoilage in foods. J Appl Microbiol 104(3) 915-923. 

A number of different forms of deterioration can be recognised. The large volume of work published in the past few years on mycotoxins has meant that the problem of fungal spoilage has been heavily biased in this direction. However, other types of fungal damage can also be recognised and these will be considered first. 

A major cause of fungal spoilage of food is the production of mycotoxins. Over... 

S. Marin, M. Vinaixa, J. Brezmes, E. Llobet, X. 61anova, X. Correig, A.J. Ramos, V. Sanchis, Use of a MS-electronic nose for prediction of early fungal spoilage of bakery products. Int. J. Food Microbiol. 114(1), 10-16 (2007)... 

Pa5me, C., Bruce, A. (2001). The yeast Debaryomyces hansenii as a short term biological control agent against fungal spoilage of sawn Pinus sylvestris timber. Biological Control, 22, 22-28. 

Gillatt, J. W., 1992. Bacterial and fungal spoilage of water-borne formulations during production and storage, remedial and preventive... 

A special preservation problem solvent free tinting pastes are to be recognized, which are often handled in special tinting machines at retailers and which are in risk of fungal spoilage. These materials are not easy to preserve and each color has to be treated separately. Especially the biocidal actives are adsorbed by the large surface of carbon black and might be destroyed by a catalytic effect. 

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