Moulds in food spoilage

Filtenborg, O.; Frisvad, J.C.; Thrane, U.

doi:10.1016/0168-1605(96)01153-1

Cited by 422Mycotoxins in Agriculture and FoodPlant Pathogens and Fungal DiseasesFood Safety and Hygiene

Moulds in food spoilage

Filtenborg, O., Frisvad, J.C., Thrane, U.·1996·International Journal of Food Microbiology

DOI 10.1016/0168-1605(96)01153-1

Open this paper in CoChat — free account

Abstract

There is an increasing knowledge and understanding of the role played by moulds in food spoilage. Especially the discovery of mycotoxin production in foods has highlighted the importance of moulds in food quality. It is, however, only within the last 5-10 years that major progresses have been made towards the prevention of spoilage caused by moulds. This is due to recent international agreements on taxonomy and analytical methods for foodborne moulds, which has led to the discovery, that a specific, very limited funga (= mycobiota) is responsible for the spoilage of each kind of food. This is called the associated or critical funga and has been shown to consist of less than ten species. In this paper the associated funga is described for the following foods: citrus and pomaceous fruit, potato and yam tubers, onions, rye, wheat, rye bread, cheese and fermented sausage and whenever possible the selective principle of the food is discussed. In the description only references which are using the new taxonomy and mycological methods have been used. The individual fungas are very different from each other, which again means that the potential appearance of a specific mycotoxin is restricted to a limited number of foods. The important mycotoxin pattern of each food is described including toxins which originate from 'carry over'. For some foods examples are also given on spoilage of sensoric properties due to moulds. Finally, preventive action against the growth of the associated funga is described for some of the foods and it is concluded that optimization of the prevention and control of moulds in foods must be based on knowledge of the associated funga.

Integrity signals

Registry

Crossref · 10.1016/0168-1605(96)01153-1

Cites

114 of 114 references verified0 citation errors · 0 not checkable

Statistics

Recomputing p-values needs the paper’s full text.

Claims the paper makes

This paper’s full text isn’t openly available, so its claims and self-check weren’t run. The registry and citation checks still apply.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

Some mycotoxins are present only in the fungus, while most are excreted in food.
“Some mycotoxins are present only in the fungus, while most are excreted in food [159].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [159]
Aflatoxins are considered one of the most important and well-known classes of mycotoxins in food.
“Aflatoxins are considered one of the most important and well-known classes of mycotoxins in food [159,160].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [159]

Compendium of Soil Fungi
Dunn, M., Domsch, K. H., Gams, W., & Anderson, T. (1982) · Taxon · doi:10.2307/1220704 · Cited by 2,783 · see citing works
The genus Aspergillus
Raper, K. B., & Fennell, D. I. (1973) · Andalas University Repository (Andalas University) · Cited by 1,678 · see citing works
The genus Fusarium.
Booth, C. (1971) · Medical Entomology and Zoology · Cited by 1,622 · see citing works
The Genus Aspergillus
Benjamin, C. R., Raper, K. B., & Fennell, D. I. (1966) · Mycologia · doi:10.2307/3756932 · Cited by 1,178 · see citing works
A Manual of Penicillia
Raper, K. B., & Pramer, D. (1969) · Soil Science · doi:10.1097/00010694-196903000-00015 · Cited by 921 · see citing works
Handbook of Toxic Fungal Metabolites
(1981) · Elsevier eBooks · doi:10.1016/c2009-0-03073-6 · Cited by 855 · see citing works
The Genus Fusarium: A Pictorial Atlas
Gerlach, W. W. P., & Nirenberg, H. I. (1983) · Mycologia · doi:10.2307/3792677 · Cited by 716 · see citing works
Introduction to food-borne fungi.
Samson, R., Hoekstra, E. S., & van Oorschot, C. A. N. (1981) · Centraalbureau voor Schimmelcultures eBooks · Cited by 709 · see citing works
Toxigenic Fusarium species. Identity and mycotoxicology.
Marasas, W. F. O., Nelson, P. E., & Toussoun, T. A. (1984) · Medical Entomology and Zoology · Cited by 701 · see citing works
Introduction to Food-Borne Fungi
Christensen, M., Samson, R. A., & van Reenen‐Hoekstra, E. S. (1989) · Mycologia · doi:10.2307/3760119 · Cited by 688 · see citing works
Compendium of Wheat Diseases
Wiese, M. V. (1978) · Soil Science · doi:10.1097/00010694-197809000-00011 · Cited by 511 · see citing works
Mycotoxins in grain, compounds other than aflatoxin
Frisvad, J. C. (1994) · Trends in Food Science & Technology · doi:10.1016/0924-2244(94)90256-9 · Cited by 379 · see citing works
Handbook of applied mycology
Arora, D. K., Ajello, L., & Mukerji, K. G. (1993) · Revista do Instituto de Medicina Tropical de São Paulo · doi:10.1590/s0036-46651993000400017 · Cited by 350 · see citing works
Fusarium: Mycotoxins, Taxonomy and Pathogenicity
Hesseltine, C. W., & Chełkowski, J. (1990) · Mycologia · doi:10.2307/3760063 · Cited by 341 · see citing works
Modern Concepts in Penicillium and Aspergillus Classification
Samson, R. A., & Pitt, J. I. (1990) · Springer eBooks · doi:10.1007/978-1-4899-3579-3 · Cited by 325 · see citing works
Storage of cereal grains and their products
Sauer, D. B. (1992) · Cited by 313 · see citing works
Terverticillate Penicillia: Chemotaxonomy and Mycotoxin Production
Frisvad, J. C., & Filtenborg, O. (1989) · Mycologia · doi:10.1080/00275514.1989.12025674 · Cited by 292 · see citing works
Alternaria: biology, plant diseases and metabolites.
Chełkowski, J., & Visconti, A. (1992) · Elsevier eBooks · Cited by 285 · see citing works
Stored-Grain ecosystems
Rees, D. (1996) · Postharvest Biology and Technology · doi:10.1016/s0925-5214(96)90017-4 · Cited by 270 · see citing works
Mycotoxins and phytoalexins
Sharma, R. P., & Salunkhe, D. K. (1991) · Cited by 268 · see citing works
Espresso coffee : the chemistry of quality
Illy, A., & Viani, R. (1995) · Medical Entomology and Zoology · Cited by 263 · see citing works
Compendium of Wheat Diseases
Glawe, D. A., & Wiese, M. V. (1991) · Mycologia · doi:10.2307/3759953 · Cited by 263 · see citing works
Classification of terverticillate penicillia based on profiles of mycotoxins and other secondary metabolites
Frisvad, J. C., & Filtenborg, O. (1983) · Applied and Environmental Microbiology · doi:10.1128/aem.46.6.1301-1310.1983 · Cited by 260 · see citing works
Cereal grain: mycotoxins, fungi and quality in drying and storage.
Chełkowski, J. (1991) · Developments in food science · Cited by 253 · see citing works
Metabolites of Penicillium italicum Wehmer: Isolation and structures of new metabolites including naturally occurring 4-ylidene-acyltetronic acids, italicinic acid and italicic acid.
Arai, K., MIYAJIMA, H., Mushiroda, T., & Yamamoto, Y. (1989) · Chemical and Pharmaceutical Bulletin · doi:10.1248/cpb.37.3229 · Cited by 235 · see citing works
Mycotoxins in grain: compounds other than aflatoxin.
Miller, J. D., & Trenholm, H. L. (1994) · Cited by 226 · see citing works
Aspergillus: biology and industrial applications.
Bennett, J. W., & Klich, M. A. (1992) · PubMed · Cited by 224 · see citing works
Physiological Criteria and Mycotoxin Production as Aids in Identification of Common Asymmetric Penicillia
Frisvad, J. C. (1981) · Applied and Environmental Microbiology · doi:10.1128/aem.41.3.568-579.1981 · Cited by 212 · see citing works
Characterization of volatile metabolites from 47 Penicillium taxa
Larsen, T. O., & Frisvad, J. C. (1995) · Mycological Research · doi:10.1016/s0953-7562(09)80271-2 · Cited by 210 · see citing works
Stored-grain ecosystems.
Jayas, D. S., White, N. D. G., & William Ernest, M. U. I. R. (1995) · Cited by 205 · see citing works
Associated mycoflora of cheese
Lund, F., Filtenborg, O., & Frisvad, J. C. (1995) · Food Microbiology · doi:10.1016/s0740-0020(95)80094-8 · Cited by 189 · see citing works
Toxicology of mycotoxins.
PRELUSKY, D. B., Rotter, B. A., Rotter, R. G., Miller, J. D., & Trenholm, H. L. (1994) · Cited by 167 · see citing works
Modern methods in food mycology
Wicklow, D. T. (1993) · Trends in Food Science & Technology · doi:10.1016/0924-2244(93)90144-y · Cited by 167 · see citing works
A compendium of wheat diseases
Keane, P. J. (1979) · Soil Biology and Biochemistry · doi:10.1016/0038-0717(79)90080-4 · Cited by 158 · see citing works
Growth and Inhibition of Microorganisms in the Presence of Sorbic Acid: A Review
Liewen, M. B., & Marth, E. H. (1985) · Journal of Food Protection · doi:10.4315/0362-028x-48.4.364 · Cited by 153 · see citing works
Terverticillate Penicillia: Chemotaxonomy and Mycotoxin Production
Frisvad, J. C., & Filtenborg, O. (1989) · Mycologia · doi:10.2307/3760103 · Cited by 153 · see citing works
Self-citation
Methods for the Mycological Examination of Food
KingJr., A. D., Pitt, J. I., Beuchat, L. R., & Corry, J. E. L. (1986) · Springer eBooks · doi:10.1007/978-1-4684-8453-3 · Cited by 151 · see citing works
Timing of fungal invasion using host's ripening hormone as a signal.
Flaishman, M. A., & Kolattukudy, P. E. (1994) · Proceedings of the National Academy of Sciences · doi:10.1073/pnas.91.14.6579 · Cited by 151 · see citing works
Mycotoxins in grain
Miller, J. D., & Trenholm, H. L. (1994) · Revista do Instituto de Medicina Tropical de São Paulo · doi:10.1590/s0036-46651994000400017 · Cited by 150 · see citing works
Reclassification of the Penicillium Roqueforti Group into Three Species on the Basis of Molecular Genetic and Biochemical Profiles
Boysen, M. E., Skouboe, P., Frisvad, J. C., & Rossen, L. (1996) · Microbiology · doi:10.1099/13500872-142-3-541 · Cited by 147 · see citing works
Aspergilli as Ochratoxin Producers
Hesseltine, C. W., Vandegraft, E. E., Fennell, D. I., Smith, M. L., & Shotwell, O. L. (1972) · Mycologia · doi:10.1080/00275514.1972.12019299 · Cited by 146 · see citing works
Bioproduction of ochratoxin A and penicillic acid by members of the Aspergillus ochraceus group
Ciegler, A. (1972) · Canadian Journal of Microbiology · doi:10.1139/m72-100 · Cited by 144 · see citing works
The connection between the Penicillia and Aspergilli and mycotoxins with special emphasis on misidentified isolates
Frisvad, J. C. (1989) · Archives of Environmental Contamination and Toxicology · doi:10.1007/bf01062373 · Cited by 143 · see citing works
Mycotoxin production in whole tomatoes, apples, oranges, and lemons
Stinson, E. E., Osman, S. F., Heisler, E. G., Siciliano, J., & Bills, D. D. (1981) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00106a025 · Cited by 125 · see citing works
Modern methods in food mycology.
Samson, R. A., Hocking, A. D., Pitt, J. I., & King, A. D. (1992) · Elsevier eBooks · Cited by 116 · see citing works
Occurrence of Patulin and Patulin-Producing Strains of Penicillium expansum in Natural Rots of Apple in Canada
Harwig, J., Chen, Y.-K., Kennedy, B. P. C., & Scott, P. M. (1973) · Canadian Institute of Food Science and Technology Journal · doi:10.1016/s0315-5463(73)73959-6 · Cited by 103 · see citing works
Mycotoxin production by Alternaria species grown on apples, tomatoes, and blueberries
Stinson, E. E., Bills, D. D., Osman, S. F., Siciliano, J., Ceponis, M. J., & Heisler, E. G. (1980) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60231a040 · Cited by 95 · see citing works
Chemosystematics of Penicillium based on profiles of volatile metabolites
Larsen, T. O., & Frisvad, J. C. (1995) · Mycological Research · doi:10.1016/s0953-7562(09)80272-4 · Cited by 91 · see citing works
Produciton and biological activity of patulin and citrinin from Penicillium expansum
Ciegler, A., VESONDER, R. F., & Jackson, L. K. (1977) · Applied and Environmental Microbiology · doi:10.1128/aem.33.4.1004-1006.1977 · Cited by 89 · see citing works
The role of moulds in the ripening process of salami
Grazia, L., Romano, P., Bagni, A., Roggiani, D., & Guglielmi, G. (1986) · Food Microbiology · doi:10.1016/s0740-0020(86)80021-1 · Cited by 88 · see citing works
Chemotaxonomy of Penicillium aurantiogriseum and related species
Lund, F., & Frisvad, J. C. (1994) · Mycological Research · doi:10.1016/s0953-7562(09)80466-8 · Cited by 88 · see citing works
Compositional Changes in Surface Mycoflora During Ripening of Naturally Fermented Sausages
Andersen, S. J. (1995) · Journal of Food Protection · doi:10.4315/0362-028x-58.4.426 · Cited by 88 · see citing works
Byssochlamys Spp. and Their Importance in Processed Fruits
Beuchat, L. R., & Rice, S. L. (1979) · Advances in food research · doi:10.1016/s0065-2628(08)60239-6 · Cited by 87 · see citing works
Immunotoxic effects of mycotoxins
Pestka, J. J., & Bondy, G. S. (1994) · Cited by 80 · see citing works
Morphological differentiation ofFusarium sambucinum Fuckel sensu stricto,F. torulosum (Berk. & Curt.) Nirenberg comb. nov. andF. venenatum Nirenberg sp. nov.
Nirenberg, H. I. (1995) · Mycopathologia · doi:10.1007/bf01103337 · Cited by 78 · see citing works
Trichothecene toxin production by strains of Gibberella pulicaris (Fusarium sambucinum) in liquid culture and in potato tubers
Desjardins, A. E., & Plattner, R. D. (1989) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00086a026 · Cited by 65 · see citing works
Aspergilli as Ochratoxin Producers
Hesseltine, C. W., Vandegraft, E. E., Fennell, D. I., et al. (1972) · Mycologia · doi:10.2307/3757871 · Cited by 65 · see citing works
FUSARIUM SPECIES AND THEIR SPECIFIC PROFILES OF SECONDARY METABOLITES
Thrane, U. (1989) · Elsevier eBooks · doi:10.1016/b978-0-444-87468-9.50017-1 · Cited by 63 · see citing works
Fungal Growth and the Presence of Sterigmatocystin in Hard Cheese
Northolt, M. D., van Egmond, H. P., Soentoro, P., & Deijll, E. (1980) · Journal of AOAC INTERNATIONAL · doi:10.1093/jaoac/63.1.115 · Cited by 62 · see citing works
Fungal metabolites of sorbic acid
Kinderlerer, J. L., & Hatton, P. V. (1990) · Food Additives & Contaminants · doi:10.1080/02652039009373931 · Cited by 59 · see citing works
Role of Volatile Compounds from Wounded Oranges in Induction of Germination ofPenicillium digitatumConidia
Eckert, J. W. (1994) · Phytopathology · doi:10.1094/phyto-84-746 · Cited by 58 · see citing works
Biotechnology of Filamentous Fungi
(1992) · Elsevier eBooks · doi:10.1016/c2009-0-26748-1 · Cited by 58 · see citing works
Biotechnology of filamentous fungi : technology and products
FINKELSTEIN, D. B., & Ball, C. (1992) · Cited by 55 · see citing works
Fungi isolated from packaging materials: Their role in the production of 2, 4, 6‐trichloroanisole
Tindale, C. R., Whitfield, F. B., Levingston, S. D., & Nguyen, T. H. (1989) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2740490406 · Cited by 53 · see citing works
Formation of trichothecenes by Fusarium solani var. coeruleum and Fusarium sambucinum in potatoes
El-Banna, A. A., Scott, P. M., Lau, P. ‐., Sakuma, T., Platt, H. W., & Campbell, V. (1984) · Applied and Environmental Microbiology · doi:10.1128/aem.47.5.1169-1171.1984 · Cited by 52 · see citing works
CONTAMINATION OF CEREALS AND FEED WITH FUSARIUM MYCOTOXINS IN EUROPEAN COUNTRIES
Gareis, M., Bauer, J., Enders, C., & Gedek, B. R. (1989) · Elsevier eBooks · doi:10.1016/b978-0-444-87468-9.50031-6 · Cited by 50 · see citing works
Revision of the Subsection Fasciculata of Penicillium and some Allied Species
Samson, B. R. A. (1976) · Transactions of the British Mycological Society · doi:10.1016/s0007-1536(76)80200-8 · Cited by 50 · see citing works
Secondary Metabolites as Consistent Criteria in Penicillium Taxonomy and a Synoptic Key to Penicillium Subgenus Penicillium
Frisvad, J. C., & Filtenborg, O. (1990) · Springer eBooks · doi:10.1007/978-1-4899-3579-3_33 · Cited by 49 · see citing works
Penicillin production by Penicillium nalgiovense
Andersen, S. J., & Frisvad, J. C. (1994) · Letters in Applied Microbiology · doi:10.1111/j.1472-765x.1994.tb00988.x · Cited by 48 · see citing works
Biotechnology of filamentous fungi — Technology and products
Watkinson, S. C. (1993) · Trends in biotechnology · doi:10.1016/0167-7799(93)90145-y · Cited by 47 · see citing works
Decontamination of Fusarium mycotoxins.
Charmley, L. L., PRELUSKY, D. B., Miller, J. D., & Trenholm, H. L. (1994) · Cited by 44 · see citing works
Mycotoxin production by Alternaria alternata strains isolated from red delicious apples in Argentina
Robiglio, A. L., & Lopez, S. E. (1995) · International Journal of Food Microbiology · doi:10.1016/0168-1605(94)00035-5 · Cited by 42 · see citing works
Revised Description ofPenicillium ulaienseand Its Role as a Pathogen of Citrus Fruits
Holmes, G. J. (1994) · Phytopathology · doi:10.1094/phyto-84-719 · Cited by 39 · see citing works
The concept „Association” in mycology
Westerdijk, J. (1949) · Antonie van Leeuwenhoek · doi:10.1007/bf02062645 · Cited by 39 · see citing works
Ergot Alkaloids in Grain Foods Sold in Canada
Scott, P. M., Lombaert, G. A., Pellaers, P., Bacler, S., & Lappi, J. (1992) · Journal of AOAC International · doi:10.1093/jaoac/75.5.773 · Cited by 39 · see citing works
Citrinin-producing capacity of Penicillium expansum strains from apple packinghouses of Lerida (Spain)
Viñas, İ., Dadon, J., & Sanchís, V. (1993) · International Journal of Food Microbiology · doi:10.1016/0168-1605(93)90181-f · Cited by 38 · see citing works
Species names in current use in the Trichocomaceae (Fungi, Eurotiales)
Pitt, J. I. (1993) · Medical Entomology and Zoology · Cited by 38 · see citing works
Penicillium discolor, a new species from cheese, nuts and vegetables
Frisvad, J. C., Samson, R. A., Rassing, B. R., van der Horst, M. I., van Rijn, F. T. J., & Stark, J. (1997) · Antonie van Leeuwenhoek · doi:10.1023/a:1000244502608 · Cited by 37 · see citing works
Penicillium solitumRevived, and its Role as a Pathogen of Pomaceous Fruit
Pitt, J. I. (1991) · Phytopathology · doi:10.1094/phyto-81-1108 · Cited by 37 · see citing works
Contribution to the fungal flora of cereal grains in Egypt
EL-KADY, I. A., Abdel‐Hafez, S. I. I., & El-Maraghy, S. S. M. (1982) · Mycopathologia · doi:10.1007/bf00437392 · Cited by 35 · see citing works
Postharvest Curing at High Temperatures Reduces Decay of Individually Sealed Lemons, Pomelos, and Other Citrus Fruit
Ben‐Yehoshua, S., Barak, E., & Shapiro, B. (1987) · Journal of the American Society for Horticultural Science · doi:10.21273/jashs.112.4.658 · Cited by 35 · see citing works
Natural occurrence of the mycotoxin viomellein in barley and the associated quinone-producing penicillia
Hald, B., Christensen, D. H., & Krogh, P. (1983) · Applied and Environmental Microbiology · doi:10.1128/aem.46.6.1311-1317.1983 · Cited by 34 · see citing works
NephrotoxigenicPenicillium species occurring on farm-stored cereal grains in western Canada
Mills, J. T., Seifert, K. A., Frisvad, J. C., & Abramson, D. (1995) · Mycopathologia · doi:10.1007/bf01104345 · Cited by 32 · see citing works
Mandarin Fruit Rot Caused by Alternaria alternata and Associated Mycotoxins
Logrieco, A. F. (1990) · Plant Disease · doi:10.1094/pd-74-0415 · Cited by 30 · see citing works
Associated mycoflora of rye bread
Lund, F., Filtenbory, O., Westall, S., & Frisvad, J. C. (1996) · Letters in Applied Microbiology · doi:10.1111/j.1472-765x.1996.tb00068.x · Cited by 30 · see citing works
Presence of an off-flavour associated with the use of sorbates in cheese and margarine
Sensidoni, A., Rondinini, G., Peressini, D., Maifreni, M., & Bortolomeazzi, R. (1994) · Institutional Research Information System (University of Udine) · Cited by 30 · see citing works
New selective media for the detection of toxigenic fungi in cereal products, meat and cheese.
Frisvad, J. C., Filtenborg, O., Lauszus, F. F., & Thrane, U. (1992) · Developments in food science · Cited by 29 · see citing works
Isolation of Penicillium strains producing ochratoxin A, citrinin, xanthomegnin, viomellein and vioxanthin from stored cereal grains
Scudamore, K. A., Clarke, J. H., & Hetmanski, M. T. (1993) · Letters in Applied Microbiology · doi:10.1111/j.1472-765x.1993.tb00377.x · Cited by 26 · see citing works
Mould mycoflora of Kaşar cheese at the stage of consumption
Aran, N., & Eke, D. (1987) · Food Microbiology · doi:10.1016/0740-0020(87)90024-4 · Cited by 25 · see citing works
Constituents of Orange Juice that Stimulate the Germination of Conidia of Penicillium digitatum
Pelser, P. D. T. (1977) · Phytopathology · doi:10.1094/phyto-67-747 · Cited by 25 · see citing works
Penicillium species associated with barley grain in the U.K.
Hill, R. A., & Lacey, J. (1984) · Transactions of the British Mycological Society · doi:10.1016/s0007-1536(84)80073-x · Cited by 24 · see citing works
Natural occurrence of the naphthoquinone mycotoxins, xanthomegnin, viomellein and vioxanthin in cereals and animal feldstuffs
Scudamore, K. A., Atkin, P. M., & Buckle, A. E. (1986) · Journal of Stored Products Research · doi:10.1016/0022-474x(86)90023-8 · Cited by 23 · see citing works
Penicillium Allii A New Species from Egyptian Garlic
Vincent, M. A., & Pitt, J. I. (1989) · Mycologia · doi:10.1080/00275514.1989.12025662 · Cited by 23 · see citing works
Toxicological evaluation of moulds
Fink‐Gremmels, J., & Leistner, L. (1990) · Food Biotechnology · doi:10.1080/08905439009549772 · Cited by 22 · see citing works
Production of Toxic Metabolites by Penicillium italicum and P. digitatum Isolated from Citrus Fruits
Faid, M., & Tantaoui‐Elaraki, A. (1989) · Journal of Food Protection · doi:10.4315/0362-028x-52.3.194 · Cited by 21 · see citing works
Mycotoxins in foodstuffs. x. Production of citrinin by Penicillium chrysogenum in bread
Reiß, J. (1977) · Food and Cosmetics Toxicology · doi:10.1016/s0015-6264(77)80201-0 · Cited by 21 · see citing works
Nachweis von Patulin in spontan verschimmeltem Brot und Geb�ck
Reiß, J. (1972) · Die Naturwissenschaften · doi:10.1007/bf00594626 · Cited by 17 · see citing works
Part XVIII .—Biochemical characteristics of species of Penicillium responsible for the rot of Citrus fruits
Birkinshaw, J. H., Charles, J. H. V., & Raistrick, H. (1931) · Philosophical Transactions of the Royal Society of London Series B Containing Papers of a Biological Character · doi:10.1098/rstb.1931.0029 · Cited by 17 · see citing works
Penicillium allii, a New Species from Egyptian Garlic
Vincent, M. A., & Pitt, J. I. (1989) · Mycologia · doi:10.2307/3759715 · Cited by 17 · see citing works
Effect of relative humidity and chlorophenol content on the fungal conversion of chlorophenols to chloroanisoles in fibreboard cartons containing dried fruit
Whitfield, F. B., Nguyen, T. H., & Last, J. H. (1991) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2740540411 · Cited by 16 · see citing works
Mycoses and mycotoxicoses of animals caused by aspergilli.
Ac, P., & Richard, J. L. (1992) · PubMed · Cited by 15 · see citing works
Taxonomy ofPenicillium nalgiovense isolates from mould-fermented sausages
Andersen, S. J. (1995) · Antonie van Leeuwenhoek · doi:10.1007/bf00873102 · Cited by 14 · see citing works
Fungi and mycotoxins in stored products : proceedings of an international conference held at Bangkok, Thailand, 23-26 April 1991
Champ, B. R., Highley, E., Hocking, A. D., & Pitt, J. (1991) · Medical Entomology and Zoology · Cited by 12 · see citing works
Heat stability of endo‐polygalacturonases of Mucoraceous spoilage fungi in relation to canned fruits
Harris, J. E., & Dennis, C. (1980) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2740311107 · Cited by 11 · see citing works
Studies on the Penicillium- and Fusarium-rots of Chinese Yam and their control.
山本, 和., Yoshitani, K., & Maeda, M. (1955) · Cited by 9 · see citing works
CHANGES IN THE COMPOSITION AND TEXTURE OF CANNED PEACH HALVES INFECTED WITH Byssochlamys fulva
RICE, S. L., Beuchat, L. R., & Heaton, E. K. (1977) · Journal of Food Science · doi:10.1111/j.1365-2621.1977.tb08426.x · Cited by 9 · see citing works
SPECIFIC MYCOTOXIN PRODUCING PENICILLIUM AND ASPERGILLUS MYCOFLORA OF DIFFERENT FOODS.
Frisvad, J. C., & Filtenborg, O. (1988) · JSM Mycotoxins · doi:10.2520/myco1975.1988.1supplement_163 · Cited by 9 · see citing works
Useful role of fungi in food processing.
Nout, M. J. R., Samson, R., Hoekstra, E. S., & Frisvad, J. C. (1995) · Socio-Environmental Systems Modeling · Cited by 9 · see citing works
Production of ochratoxins by some egyptian Aspergillus strains
El-Shayeb, N. M. A., MABROUK, S. S., & Abd-El-Fattah, A. M. M. (1992) · Zentralblatt für Mikrobiologie · doi:10.1016/s0232-4393(11)80368-9 · Cited by 8 · see citing works
Relation of Postharvest Decay Fungi to the Slip-Skin Maceration Disorder of Dried French Prunes
Sholberg, P. L. (1983) · Phytopathology · doi:10.1094/phyto-73-708 · Cited by 8 · see citing works
Vorläufige Untersuchungen über die Produktion von Toxinen durch Fäuleerreger bei Kartoffeln
Siegfried, R., & Langerfeld, E. (1978) · Potato Research · doi:10.1007/bf02356247 · Cited by 7 · see citing works
Wastage of postharvest fruit and its control.
Rippon, L. (1980) · Cited by 7 · see citing works
Ergot alkaloids in cereal products in Sweden
Möller, T. E., Brostedt, S., & Johansson, M. (1993) · Cited by 5 · see citing works
Toxicity of penicillium italicum to laboratory animals
Kriek, N. P. J., & Wehner, F. C. (1981) · Food and Cosmetics Toxicology · doi:10.1016/0015-6264(81)90390-4 · Cited by 4 · see citing works

Flagged first, then by citations

2 of the 116 references couldn’t be matched to a known paper.

Sorted by citations

Food spoilage—interactions between food spoilage bacteria
Gram, L., Flodgaard, L. R., Rasch, M., Bruhn, J. B., Christensen, A. B., & Givskov, M. (2002) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(02)00233-7 · Cited by 1,061 · see citing works
Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials
Holley, R. A., & Patel, D. (2004) · Food Microbiology · doi:10.1016/j.fm.2004.08.006 · Cited by 982 · see citing works
Mycotoxin contamination of the feed supply chain: Implications for animal productivity and feed security
Bryden, W. L. (2012) · Animal Feed Science and Technology · doi:10.1016/j.anifeedsci.2011.12.014 · Cited by 726 · see citing works
Antifungal lactic acid bacteria as biopreservatives
Schnürer, J., & Magnusson, J. (2005) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2004.02.014 · Cited by 702 · see citing works
Microbial and biochemical spoilage of foods: an overview
Veld, J. H. J. H. I. (1996) · International Journal of Food Microbiology · doi:10.1016/0168-1605(96)01139-7 · Cited by 556 · see citing works
Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin
Odeyemi, O. A., Alegbeleye, O. O., Strateva, M., & Stratev, D. (2020) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12526 · Cited by 524 · see citing works
Lactobacillus coryniformis subsp. coryniformis Strain Si3 Produces a Broad-Spectrum Proteinaceous Antifungal Compound
Magnusson, J., & Schnürer, J. (2001) · Applied and Environmental Microbiology · doi:10.1128/aem.67.1.1-5.2001 · Cited by 515 · see citing works
Antifungal Activity of Phenyllactic Acid against Molds Isolated from Bakery Products
Lavermicocca, P., Valerio, F., & Visconti, A. (2003) · Applied and Environmental Microbiology · doi:10.1128/aem.69.1.634-640.2003 · Cited by 472 · see citing works
Broad and complex antifungal activity among environmental isolates of lactic acid bacteria
Magnusson, J., StrÃ¶m, K., Roos, S., SjÃ¶gren, J., & SchnÃ¼rer, J. (2003) · FEMS Microbiology Letters · doi:10.1016/s0378-1097(02)01207-7 · Cited by 461 · see citing works
Antimicrobial activity of cinnamon and clove oils under modified atmosphere conditions
Matan, N., Rimkeeree, H., Mawson, A. J., CHOMPREEDA, P. T., Haruthaithanasan, V., & Parker, M. (2005) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2005.07.007 · Cited by 401 · see citing works
Fungal evolution: diversity, taxonomy and phylogeny of the Fungi
Naranjo-Ortíz, M. A., & Gabaldón, T. (2019) · Biological reviews/Biological reviews of the Cambridge Philosophical Society · doi:10.1111/brv.12550 · Cited by 401 · see citing works
Occurrence of Mycotoxins in Feed as Analyzed by a Multi-Mycotoxin LC-MS/MS Method
Monbaliu, S., Poucke, C. V., Detavernier, C. M., Dumoulin, F., Velde, M. V. D., Schoeters, E., Dyck, S. V., Averkieva, O., Peteghem, C. V., & Saeger, S. D. (2009) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf903859z · Cited by 367 · see citing works
Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications
Misra, N. N., Yadav, B., Roopesh, M. S., & Jo, C. (2018) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12398 · Cited by 375 · see citing works
Review on Mycotoxin Issues in Ruminants: Occurrence in Forages, Effects of Mycotoxin Ingestion on Health Status and Animal Performance and Practical Strategies to Counteract Their Negative Effects
Gallo, A., Giuberti, G., Frisvad, J. C., Bertuzzi, T., & Nielsen, K. F. (2015) · Toxins · doi:10.3390/toxins7083057 · Cited by 361 · see citing works
Mycotoxin production by indoor molds
Nielsen, K. F. (2003) · Fungal Genetics and Biology · doi:10.1016/s1087-1845(03)00026-4 · Cited by 353 · see citing works
The Impact of Fusarium Mycotoxins on Human and Animal Host Susceptibility to Infectious Diseases
Antonissen, G., Martel, A., Pasmans, F., Ducatelle, R., Verbrugghe, E., Vandenbroucke, V., Li, S., Haesebrouck, F., Immerseel, F. V., & Croubels, S. (2014) · Toxins · doi:10.3390/toxins6020430 · Cited by 318 · see citing works
Diversity and Control of Spoilage Fungi in Dairy Products: An Update
Garnier, L., Valence, F., & Mounier, J. (2017) · Microorganisms · doi:10.3390/microorganisms5030042 · Cited by 292 · see citing works
Penicilliumexpansum: Consistent Production of Patulin, Chaetoglobosins, and Other Secondary Metabolites in Culture and Their Natural Occurrence in Fruit Products
Andersen, B., Smedsgaard, J., & Frisvad, J. C. (2004) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf035406k · Cited by 287 · see citing works
Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Coelho, M. C., Malcata, F. X., & Silva, C. C. G. (2022) · Foods · doi:10.3390/foods11152276 · Cited by 276 · see citing works
“Some mycotoxins are present only in the fungus, while most are excreted in food [159].”
Antifungal activity and chemical composition of Citrus reticulata Blanco essential oil against phytopathogens from North East India
Chutia, M., Deka Bhuyan, P., Pathak, M. G., Sarma, T. C., & Boruah, P. (2009) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2008.09.015 · Cited by 267 · see citing works
Potential application of essential oils as antimicrobial preservatives in cheese
Khorshidian, N., Yousefi, M., Khanniri, E., & Mortazavian, A. M. (2017) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2017.09.020 · Cited by 262 · see citing works
Spoilage of Vegetable Crops by Bacteria and Fungi and Related Health Hazards
Tournas, V. H. (2005) · Critical Reviews in Microbiology · doi:10.1080/10408410590886024 · Cited by 252 · see citing works
Fungal Volatiles as Indicators of Food and Feeds Spoilage
Schnürer, J., Olsson, J., & Börjesson, T. (1999) · Fungal Genetics and Biology · doi:10.1006/fgbi.1999.1139 · Cited by 244 · see citing works
Phenotypic taxonomy and metabolite profiling in microbial drug discovery
Larsen, T. O., Smedsgaard, J., Nielsen, K. F., Hansen, M. A. E., & Frisvad, J. C. (2005) · Natural Product Reports · doi:10.1039/b404943h · Cited by 228 · see citing works
Antifungal properties of gliadin films incorporating cinnamaldehyde and application in active food packaging of bread and cheese spread foodstuffs
Balaguer, M. P., López‐Carballo, G., Catalá, R., Gavara, R., & Hernández-Muñoz, P. M. (2013) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2013.08.012 · Cited by 219 · see citing works
Filamentous fungi and mycotoxins in cheese: A review
Hymery, N., Vasseur, V., Coton, M., Mounier, J., Jany, J., Barbier, G., & Coton, E. (2014) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12069 · Cited by 215 · see citing works
Application of an LC–MS/MS based multi-mycotoxin method for the semi-quantitative determination of mycotoxins occurring in different types of food infected by moulds
Sulyok, M., Krska, R., & Schuhmacher, R. (2009) · Food Chemistry · doi:10.1016/j.foodchem.2009.07.042 · Cited by 204 · see citing works
Cheese Problems Solved
(2007) · CRC Press eBooks · doi:10.1201/9781439823859 · Cited by 202 · see citing works
Lactic acid bacteria with potential to eliminate fungal spoilage in foods
Rouse, S., Harnett, D., Vaughan, A., & van Sinderen, D. (2007) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2007.03619.x · Cited by 200 · see citing works
Production of mycotoxins on artificially and naturally infested building materials
Nielsen, K. F., Gravesen, S., Nielsen, P., Andersen, B., Thrane, U., & Frisvad, J. C. (1999) · Mycopathologia · doi:10.1023/a:1007038211176 · Cited by 195 · see citing works
Control of spoilage fungi by lactic acid bacteria
Gerez, C. L., Torres, M. J., de Valdez, G. F., & Rollán, G. (2012) · Biological Control · doi:10.1016/j.biocontrol.2012.10.009 · Cited by 195 · see citing works
Development of Reverse Transcription (RT)-PCR and Real-Time RT-PCR Assays for Rapid Detection and Quantification of Viable Yeasts and Molds Contaminating Yogurts and Pasteurized Food Products
Bleve, G., Rizzotti, L., Dellaglio, F., & Torriani, S. (2003) · Applied and Environmental Microbiology · doi:10.1128/aem.69.7.4116-4122.2003 · Cited by 185 · see citing works
One stop mycology
Frazer, L. N. (1997) · Mycological Research · doi:10.1017/s095375629700395x · Cited by 174 · see citing works
Inhibitory effects of cinnamon and clove essential oils on mold growth on baked foods
Ju, J., Xu, X., Xie, Y., Guo, Y., Cheng, Y., Qian, H., & Yao, W. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2017.07.120 · Cited by 173 · see citing works
Diversity, Application, and Synthetic Biology of Industrially Important Aspergillus Fungi
Park, H.-S., Jun, S.-C., Han, K., Hong, S., & Yu, J. (2017) · Advances in applied microbiology · doi:10.1016/bs.aambs.2017.03.001 · Cited by 165 · see citing works
Deoxynivalenol and its masked forms: Characteristics, incidence, control and fate during wheat and wheat based products processing - A review
Khaneghah, A. M., Martins, L. M., von Hertwig, A. M., Bertoldo, R., & Sant’Ana, A. S. (2017) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2017.10.012 · Cited by 160 · see citing works
Antifungal lactic acid bacteria with potential to prolong shelf-life of fresh vegetables
Sathe, S., Nawani, N. N., Dhakephalkar, P. K., & Kapadnis, B. P. (2007) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2007.03525.x · Cited by 159 · see citing works
Evolving challenges and strategies for fungal control in the food supply chain
Davies, C. R., Wohlgemuth, F., Young, T., Violet, J., Dickinson, M. J., Sanders, J.-W., Vallières, C., & Avery, S. V. (2021) · Fungal Biology Reviews · doi:10.1016/j.fbr.2021.01.003 · Cited by 163 · see citing works
Critical factors responsible for fungi growth in stored food grains and non-Chemical approaches for their control
Mohapatra, D., Kumar, S., Kotwaliwale, N., & Singh, K. K. (2017) · Industrial Crops and Products · doi:10.1016/j.indcrop.2017.06.039 · Cited by 154 · see citing works
Diversity of spoilage fungi associated with various French dairy products
Garnier, L., Valence, F., Pawtowski, A., Auhustsinava-Galerne, L., Frotté, N., Baroncelli, R., Deniel, F., Coton, E., & Mounier, J. (2017) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2016.10.026 · Cited by 141 · see citing works
Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread
Moore, M. M., Bello, F. D., & Arendt, E. K. (2007) · European Food Research and Technology · doi:10.1007/s00217-007-0659-z · Cited by 136 · see citing works
Predicting and Preventing Mold Spoilage of Food Products
Dagnas, S., & Membré, J. (2013) · Journal of Food Protection · doi:10.4315/0362-028x.jfp-12-349 · Cited by 136 · see citing works
The presence of Penicillium and Penicillium mycotoxins in food wastes
Rundberget, T., Skaar, I., & Flåøyen, A. (2003) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(03)00291-5 · Cited by 121 · see citing works
The fungal problem in cheese industry
Kure, C. F., & Skaar, I. (2019) · Current Opinion in Food Science · doi:10.1016/j.cofs.2019.07.003 · Cited by 121 · see citing works
Development of a multi‐mycotoxin liquid chromatography/tandem mass spectrometry method for sweet pepper analysis
Monbaliu, S., Poucke, C. V., Peteghem, C. V., Poucke, K. V., Heungens, K., & Saeger, S. D. (2008) · Rapid Communications in Mass Spectrometry · doi:10.1002/rcm.3833 · Cited by 119 · see citing works
Food Preservation - A Biopreservative Approach
Rasooli, I. (2007) · Cited by 116 · see citing works
Effects of cinnamon extract, chitosan coating, hot water treatment and their combinations on crown rot disease and quality of banana fruit
Win, N. K. K., Jitareerat, P., Kanlayanarat, S., & Sangchote, S. (2007) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2007.01.020 · Cited by 113 · see citing works
Probiotic fermented foods for health benefits
Divya, J. B., Varsha, K. K., Nampoothiri, K. M., Ismail, B., & Pandey, A. (2012) · Engineering in Life Sciences · doi:10.1002/elsc.201100179 · Cited by 110 · see citing works
Detection of fungal contamination of cereal grain samples by an electronic nose
Paolesse, R., Alimelli, A., Martinelli, E., Natale, C. D., D’Amico, A., D’Egidio, M. G., Aureli, G., Ricelli, A., & Fanelli, C. (2006) · Sensors and Actuators B Chemical · doi:10.1016/j.snb.2005.12.047 · Cited by 103 · see citing works
The effect of substrate on mycotoxin production of selected Penicillium strains
Kokkonen, M. K., Jestoi, M. N., & Rizzo, A. F. (2004) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2004.08.014 · Cited by 101 · see citing works
Detection of toxigenic strains of Fusarium verticillioides in corn by electronic olfactory system
Falasconi, M., Gobbi, E., Pardo, M., Torre, M. D., Bresciani, A., & Sberveglieri, G. (2005) · Sensors and Actuators B Chemical · doi:10.1016/j.snb.2004.09.046 · Cited by 100 · see citing works
Fungal Spoilage in Food Processing
Snyder, A. B., & Worobo, R. W. (2018) · Journal of Food Protection · doi:10.4315/0362-028x.jfp-18-031 · Cited by 99 · see citing works
Moulds contaminants on Norwegian dry-cured meat products
Asefa, D. T., Gjerde, R. O., Sidhu, M. S., Langsrud, S., Kure, C. F., Nesbakken, T., & Skaar, I. (2008) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2008.09.024 · Cited by 99 · see citing works
A critical review of producers of small lactone mycotoxins: patulin, penicillic acid and moniliformin
Frisvad, J. C. (2018) · World Mycotoxin Journal · doi:10.3920/wmj2017.2294 · Cited by 97 · see citing works
Analytical Aspects of Plant Metabolite Profiling Platforms: Current Standings and Future Aims
Seger, C., & Sturm, S. (2006) · Journal of Proteome Research · doi:10.1021/pr0604716 · Cited by 95 · see citing works
Purification and characterization of antifungal compounds from Lactobacillus plantarum HD1 isolated from kimchi
Ryu, E. H., Yang, E. J., Woo, E. R., & Chang, H. C. (2014) · Food Microbiology · doi:10.1016/j.fm.2014.01.011 · Cited by 97 · see citing works
Identification of Antifungal Compounds Produced by Lactobacillus casei AST18
Li, H., Liu, L., Zhang, S., Cui, W., & Lv, J. (2012) · Current Microbiology · doi:10.1007/s00284-012-0135-2 · Cited by 96 · see citing works
Assessment of lactobacilli strains as yogurt bioprotective cultures
Delavenne, E., Ismaïl, R., Pawtowski, A., Mounier, J., Barbier, G., & Blay, G. L. (2012) · Food Control · doi:10.1016/j.foodcont.2012.06.043 · Cited by 95 · see citing works
Taxonomy, chemodiversity, and chemoconsistency of Aspergillus, Penicillium, and Talaromyces species
Frisvad, J. C. (2015) · Frontiers in Microbiology · doi:10.3389/fmicb.2014.00773 · Cited by 94 · see citing works
Biocontrol of postharvest blue mold (Penicillium italicum Wehmer) on Mexican lime by marine and citrus Debaryomyces hansenii isolates
Hernández-Montiel, L. G., Ochoa, J. L., Troyo‐Diéguez, E., & Corona, C. P. L. (2010) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2009.12.010 · Cited by 93 · see citing works
Recent developments in cheese cultures with protective and probiotic functionalities
Grattepanche, F., Schwenninger, S. M., Meile, L., & Lacroix, C. (2008) · Dairy Science and Technology · doi:10.1051/dst:2008013 · Cited by 88 · see citing works
Antifungal Activity of Sodium Acetate and Lactobacillus rhamnosus
Stiles, J., Penkar, S., Plocková, M., Chumchalová, J., & Bullerman, L. B. (2002) · Journal of Food Protection · doi:10.4315/0362-028x-65.7.1188 · Cited by 90 · see citing works
Fungal communities in wheat grain show significant co-existence patterns among species
Nicolaisen, M., Justesen, A. F., Knorr, K., Wang, J., & Pinnschmidt, H. O. (2014) · Fungal ecology · doi:10.1016/j.funeco.2014.06.002 · Cited by 88 · see citing works
Ozone applications to prevent and degrade mycotoxins: a review
Freitas‐Silva, O., & Venâncio, A. (2010) · Drug Metabolism Reviews · doi:10.3109/03602532.2010.484461 · Cited by 88 · see citing works
Chemical composition, phytotoxic and antifungal activities of Pinus pinea essential oil
Amrı, I., Gargouri, S., Hamrounı, L., Hanana, M., Fezzani, T., & Jamoussi, B. (2012) · Journal of Pest Science · doi:10.1007/s10340-012-0419-0 · Cited by 86 · see citing works
Survey of the presence of patulin and ochratoxin A in traditional semi-hard cheeses
Pattono, D., Grosso, A., Stocco, P., Pazzi, M., & Zeppa, G. (2013) · Food Control · doi:10.1016/j.foodcont.2013.02.019 · Cited by 84 · see citing works
High voltage atmospheric cold plasma treatment inactivates Aspergillus flavus spores and deoxynivalenol toxin
Ott, L. C., Appleton, H., Shi, H., Keener, K. M., & Mellata, M. (2020) · Food Microbiology · doi:10.1016/j.fm.2020.103669 · Cited by 84 · see citing works
The use of Lactobacillus brevis PS1 to in vitro inhibit the outgrowth of Fusarium culmorum and other common Fusarium species found on barley
Mauch, A., Bello, F. D., Coffey, A., & Arendt, E. K. (2010) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2010.05.002 · Cited by 83 · see citing works
Diminution of aflatoxin B1 production caused by an active packaging containing cinnamon essential oil
Manso, S., Pezo, D., Gómez-Lus, R., & Nerı́n, C. (2014) · Food Control · doi:10.1016/j.foodcont.2014.04.031 · Cited by 82 · see citing works
The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread
Belz, M., Mairinger, R., Zannini, E., Ryan, L. A. M., Cashman, K. D., & Arendt, E. K. (2012) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-012-4052-x · Cited by 82 · see citing works
The fungal problem in bread production: insights of causes, consequences, and control methods
Garcia, M. V., Bernardi, A. O., & Copetti, M. V. (2019) · Current Opinion in Food Science · doi:10.1016/j.cofs.2019.06.010 · Cited by 80 · see citing works
Occurrence of roquefortine C, mycophenolic acid and aflatoxin M1 mycotoxins in blue-veined cheeses
Fontaine, K., Passerò, E., Vallone, L., Hymery, N., Coton, M., Jany, J., Mounier, J., & Coton, E. (2014) · Food Control · doi:10.1016/j.foodcont.2014.07.046 · Cited by 80 · see citing works
Broad-spectrum antifungal-producing lactic acid bacteria and their application in fruit models
Crowley, S., Mahony, J., & van Sinderen, D. (2012) · Folia Microbiologica · doi:10.1007/s12223-012-0209-3 · Cited by 79 · see citing works
Potential Application of Lactic Acid Bacteria to Reduce Aflatoxin B1 and Fumonisin B1 Occurrence on Corn Kernels and Corn Ears
Nazareth, T. D. M., Luz, C., Torrijos, R., Quiles, J. M., Luciano, F. B., Mañes, J., & Meca, G. (2019) · Toxins · doi:10.3390/toxins12010021 · Cited by 79 · see citing works
Characterization of food spoilage fungi by FTIR spectroscopy
Shapaval, V., Schmitt, J., Møretrø, T., Suso, H., Skaar, I., Åsli, A. W., Lillehaug, D., & Köhler, A. (2012) · Journal of Applied Microbiology · doi:10.1111/jam.12092 · Cited by 78 · see citing works
Fungal growth pattern, sources and factors of mould contamination in a dry-cured meat production facility
Asefa, D. T., Kure, C. F., Gjerde, R. O., Omer, M. K., Langsrud, S., Nesbakken, T., & Skaar, I. (2010) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2010.04.008 · Cited by 77 · see citing works
Inactivation of Colletotrichum gloeosporioides spores by high hydrostatic pressure combined with citral or lemongrass essential oil
Palhano, F. L., Vilches, T. T. B., dos Santos, R. B., Orlando, M. T. D., Ventura, J. A., & Fernandes, P. M. B. (2004) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2004.02.002 · Cited by 77 · see citing works
Development and optimization of antifungal packaging for sliced pan loaf based on garlic as active agent and bread aroma as aroma corrector
Heras-Mozos, R., Muriel-Galet, V., López‐Carballo, G., Catalá, R., Hernández-Muñoz, P. M., & Gavara, R. (2018) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2018.09.024 · Cited by 75 · see citing works
Mould growth on building materials. Secondary metabolites, mycotoxins and biomarkers
Nielsen, K. F. (2001) · doi:10.13140/rg.2.1.4725.2007 · Cited by 75 · see citing works
Effect of pH and TPP concentration on chemico-physical properties, release kinetics and antifungal activity of Chitosan-TPP-Ungeremine microbeads
Moeini, A., Cimmino, A., Poggetto, G. D., Biase, M. D., Evidente, A., Masi, M., Lavermicocca, P., Valerio, F., Leone, A., Santagata, G., et al. (2018) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2018.05.005 · Cited by 73 · see citing works
Association of fungal genera from spoiled processed foods with physicochemical food properties and processing conditions
Snyder, A. B., Churey, J. J., & Worobo, R. W. (2019) · Food Microbiology · doi:10.1016/j.fm.2019.05.012 · Cited by 73 · see citing works
Use of Cymbopogon citratus essential oil in food preservation: Recent advances and future perspectives
Ekpenyong, C. E., & Akpan, E. E. (2015) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2015.1016140 · Cited by 74 · see citing works
Antifungal activities of volatile substances generated by yeast isolated from Iranian commercial cheese
Ando, H., Hatanaka, K., Ohata, I., Yamashita-Kitaguchi, Y., Kurata, A., & Kishimoto, N. (2012) · Food Control · doi:10.1016/j.foodcont.2012.02.017 · Cited by 73 · see citing works
Cell Cytotoxicity and Mycotoxin and Secondary Metabolite Production by Common Penicillia on Cheese Agar
Larsen, T. O., Gareis, M., & Frisvad, J. C. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf020453i · Cited by 71 · see citing works
Ozone: An Advanced Oxidation Technology to Enhance Sustainable Food Consumption through Mycotoxin Degradation
Sujayasree, O. J., Chaitanya, A. K., Bhoite, R. N., Pandiselvam, R., Kothakota, A., Gavahian, M., & Khaneghah, A. M. (2021) · Ozone Science and Engineering · doi:10.1080/01919512.2021.1948388 · Cited by 68 · see citing works
Analysis of Deoxynivalenol, Masked Deoxynivalenol, and Fusarium graminearum Pigment in Wheat Samples, Using Liquid Chromatography–UV–Mass Spectrometry
Sasanya, J. J., Hall, C., & Wolf‐Hall, C. E. (2008) · Journal of Food Protection · doi:10.4315/0362-028x-71.6.1205 · Cited by 68 · see citing works
Potential of Machine Vision Techniques for Detecting Fecal and Microbial Contamination of Food Products: A Review
Teena, M., Manickavasagan, A., Mothershaw, A. S., Hadi, S. E., & Jayas, D. S. (2013) · Food and Bioprocess Technology · doi:10.1007/s11947-013-1079-7 · Cited by 68 · see citing works
Soybean - Pest Resistance
El‐Shemy, H. A. (2013) · InTech eBooks · doi:10.5772/3384 · Cited by 66 · see citing works
Characterization of antifungal metabolites produced by Lactobacillus plantarum and Lactobacillus coryniformis isolated from rice rinsed water
Bukhari, S. A., Salman, M., Numan, M., Javed, M. R., Zubair, M., & Mustafa, G. (2020) · Molecular Biology Reports · doi:10.1007/s11033-020-05281-1 · Cited by 65 · see citing works
Mould growth on the Norwegian semi-hard cheeses Norvegia and Jarlsberg
Kure, C. F., & Skaar, I. (2000) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(00)00384-6 · Cited by 65 · see citing works
A preliminary survey on the occurrence of mycotoxigenic fungi and mycotoxins contaminating red rice at consumer level in Selangor, Malaysia
Samsudin, N. I. P., & Abdullah, N. (2012) · Mycotoxin Research · doi:10.1007/s12550-012-0154-7 · Cited by 63 · see citing works
Inactivation of conidia from three Penicillium spp. isolated from fruit juices by conventional and alternative mild preservation technologies and disinfection treatments
Groot, M. N. N., Abee, T., & de Veen, H. V. B. (2018) · Food Microbiology · doi:10.1016/j.fm.2018.06.004 · Cited by 61 · see citing works
Identification of fungi from dairy products by means of 18S rRNA analysis
Cappa, F., & Cocconcelli, P. S. (2001) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(01)00587-6 · Cited by 60 · see citing works
Research advancements in optical imaging and spectroscopic techniques for nondestructive detection of mold infection and mycotoxins in cereal grains and nuts
Mishra, G., Panda, B. K., Ramirez, W. A., Jung, H.-W., Singh, C. B., Lee, S., & Lee, I. (2021) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12801 · Cited by 59 · see citing works
Antimicrobial activities of various essential oils against foodborne pathogenic or spoilage moulds
Angelini, P., Pagiotti, R., Menghini, A., & Vianello, B. (2006) · Annals of Microbiology · doi:10.1007/bf03174972 · Cited by 59 · see citing works
Streptomycessp. ASBV-1 reduces aflatoxin accumulation byAspergillus parasiticusin peanut grains
Zucchi, T. D., de Moraes, L. A. B., & de Melo, I. S. (2008) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2008.03940.x · Cited by 57 · see citing works
Modeling Growth and Toxin Production of Toxigenic Fungi Signaled in Cheese under Different Temperature and Water Activity Regimes
Leggieri, M. C., Decontardi, S., Bertuzzi, T., Pietri, A., & Battilani, P. (2016) · Toxins · doi:10.3390/toxins9010004 · Cited by 57 · see citing works
Prediction ofPenicillium expansumSpoilage and Patulin Concentration in Apples Used for Apple Juice Production by Electronic Nose Analysis
Karlshøj, K., Nielsen, P. V., & Larsen, T. O. (2007) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf070134x · Cited by 56 · see citing works
Antifungal activity of lactobacilli isolated from salami
Coloretti, F., Carri, S., Armaforte, E., Chiavari, C., Grazia, L., & Zambonelli, C. (2007) · FEMS Microbiology Letters · doi:10.1111/j.1574-6968.2007.00723.x · Cited by 56 · see citing works
Biosynthetic gene clusters for relevant secondary metabolites produced by Penicillium roqueforti in blue cheeses
García‐Estrada, C., & Martı́n, J.-F. (2016) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-016-7788-x · Cited by 56 · see citing works

Authors: Filtenborg, O., Frisvad, J. C., & Thrane, U.
Affiliations: Technical University of Denmark (DK)
Corresponding author: Filtenborg, O.
ORCID: Frisvad, J.C.
Thrane, U.
Venue: International Journal of Food Microbiology
Publisher: Elsevier BV
Published: 1996-11
Volume: 33
Issue: 1
Pages: 85-102
ISSN: 0168-1605 (ISSN-L)
DOI: 10.1016/0168-1605(96)01153-1
OpenAlex: W2024395475
Cited by: 422
References: 116
Citations by year: 2026: 6 · 2025: 5 · 2024: 11 · 2023: 11 · 2022: 15 · 2021: 15 · 2020: 13 · 2019: 25 · 2018: 27 · 2017: 25 · 2016: 24 · 2015: 20 · 2014: 20 · 2013: 30 · 2012: 24
FWCI: 4.55
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: International Journal of Food Microbiology (publishedVersion)
PubMed (publishedVersion)
Technical University of Denmark, DTU Orbit (Technical University of Denmark, DTU) (submittedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Plant Science › Mycotoxins in Agriculture and Food
Life Sciences › Biochemistry, Genetics and Molecular Biology › Cell Biology › Plant Pathogens and Fungal Diseases
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Safety and Hygiene
Keywords: food spoilage, molds, mycotoxins, fungal communities, spoilage prevention, onion, rye, wheat, rye bread, cheese, fermented sausage
MeSH terms: Edible Grain, Cheese, Food Microbiology, Fruit, Fungi, Solanum tuberosum

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

Moulds in food spoilage

Abstract

Integrity signals

Claims the paper makes

Claims other papers make about this one

Cites

Cited by

Related

Record

About these checks