Diversity and Control of Spoilage Fungi in Dairy Products: An Update

Fungi are common contaminants of dairy products, which provide a favorable niche for their growth. They are responsible for visible or non-visible defects, such as off-odor and -flavor, and lead to significant food waste and losses as well as important economic losses. Control of fungal spoilage is...

Full description

Saved in:
Bibliographic Details
Published in:Microorganisms (Basel) 2017-07, Vol.5 (3), p.42
Main Authors: Garnier, Lucille, Valence, Florence, Mounier, Jérôme
Format: Article
Language:English
Subjects:
Air temperature
Contaminants
control
Control methods
Dairy products
Deactivation
Decontamination
diversity
Economic impact
Food
Food waste
Fungi
Hygiene
Inactivation
Off flavor
Off odor
Pollution control
Preservation
Production methods
Review
Spoilage
Temperature control
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Fungi are common contaminants of dairy products, which provide a favorable niche for their growth. They are responsible for visible or non-visible defects, such as off-odor and -flavor, and lead to significant food waste and losses as well as important economic losses. Control of fungal spoilage is a major concern for industrials and scientists that are looking for efficient solutions to prevent and/or limit fungal spoilage in dairy products. Several traditional methods also called traditional hurdle technologies are implemented and combined to prevent and control such contaminations. Prevention methods include good manufacturing and hygiene practices, air filtration, and decontamination systems, while control methods include inactivation treatments, temperature control, and modified atmosphere packaging. However, despite technology advances in existing preservation methods, fungal spoilage is still an issue for dairy manufacturers and in recent years, new (bio) preservation technologies are being developed such as the use of bioprotective cultures. This review summarizes our current knowledge on the diversity of spoilage fungi in dairy products and the traditional and (potentially) new hurdle technologies to control their occurrence in dairy foods.
ISSN:2076-2607
2076-2607
DOI:10.3390/microorganisms5030042