Journal
JOURNAL OF APPLIED MICROBIOLOGY
Volume 104, Issue 5, Pages 1239-1243Publisher
WILEY
DOI: 10.1111/j.1365-2672.2007.03705.x
Keywords
Alternaria; Aspergillus; Botrytis; mycotoxins; ochratoxin; patulin; Penicillium; tenuazonic acid
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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.
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