Fungi, quality and safety issues in fresh fruits and vegetables

The role of moulds in the spoilage of fresh fruits and vegetables is discussed. Although the major problems are economic with a significant loss of useful food materials, there are a few examples implicating a role for mycotoxins in the safety of fresh fruits. The significance of the mycotoxins patu...

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Bibliographic Details
Published in:Journal of applied microbiology 2008-05, Vol.104 (5), p.1239-1243
Main Author: Moss, M.O
Format: Article
Language:English
Subjects:
Alternaria
Aspergillus
Biological and medical sciences
Botrytis
Food Microbiology
Fruit - microbiology
Fundamental and applied biological sciences. Psychology
Fungi - physiology
Humans
Microbiology
mycotoxins
Mycotoxins - toxicity
ochratoxin
Ochratoxins - toxicity
patulin
Patulin - toxicity
Penicillium
tenuazonic acid
Tenuazonic Acid - toxicity
Vegetables - microbiology
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Summary:The role of moulds in the spoilage of fresh fruits and vegetables is discussed. Although the major problems are economic with a significant loss of useful food materials, there are a few examples implicating a role for mycotoxins in the safety of fresh fruits. The significance of the mycotoxins patulin, ochratoxin and tenuazonic acid will be reviewed.
ISSN:1364-5072
1365-2672
DOI:10.1111/j.1365-2672.2007.03705.x