Sanitizers for controlling fungal spoilage in some food industries

Multiple approaches are usually adopted aiming to prevent both fungal spoilage and mycotoxin production. However, for the selection of adequate control strategies, it is important to consider the entire food chain, also including the manufacturing level, rather than solely focusing on pre- and postharvest stages. It is believed that this late control can be achieved by maintaining hygiene in the production environment by utilizing effective antifungal sanitizers. This review will briefly address the problem of fungal spoilage in certain processed foods, explore some mycological issues in the microenvironment of food industries, and mainly summarize the most common antifungal sanitizers used in the food industry sector as well as the factors that can interfere with the efficacy of these products.

Automated summary

Multiple approaches are used to prevent fungal spoilage and mycotoxin production. Considering the entire food chain, including manufacturing level, and maintaining hygiene in production environment using effective antifungal sanitizers are believed to be important for late control. This review discusses fungal spoilage in processed foods, mycological issues in food industries, and common antifungal sanitizers used in the food sector and their efficacy factors.