Food industry spoilage fungi control through facility sanitization
The choice of sanitizing agents with adequate antifungal activity is a relevant step for the control of losses related to fungal spoilage in the food industry. Spoilage fungi usually gain access to the premises through contaminated raw materials. These organisms disperse easily through the air and can deposit themselves onto the surface of freshly made products. If they find the proper conditions for growth, they will form colonies that release more fungal propagules into the environment. Therefore, adequate hygiene of the industrial environment is of extreme relevance to prevent and control fungal deterioration in the food industry. This work presents recent information on the antifungal activity of different classes of commercial sanitizers with permitted use in the food industry against the main fungi involved in spoiling bakery, dairy, and meat products.
Current Opinion in Food Science