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

The DOI matches its Crossref record; 114 of the 116 references it cites were found in a registry or an index.

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
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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.

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

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Citations

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Show all 116 references

Research works printed but not linked: 7

  1. Ciegler, 1972, Untersuchungen über das Toxinbil-dungsvermögen von Rohwürsten isolieter Schimmelpilze der Gattung Penicillium, Fleischwirtsch, 52, 1311
  2. Dich, 1979, Konserveringsmedels förekomst och inverkan på mögel-og mycotoxinbildning i matbröd, Vår Föda, 31, 385
  3. Gorst-Allman, 1982, 5,6-dihydro-4-methoxy-2H-pyran-2-one, a new mycotoxin from Penicillium italicum, S. Afr. Tydskr. Chem., 35, 102
  4. Lacey, 1991, Grain fungi, Vol. 3, 121
  5. Möller, 1993, Ergot alkaloids in Swedish cereals, Vår Föda, 45, 308
  6. Spicher, 1985, Die erreger der Schimmelbildung bei Backwaren. IV. Weitere Untersuchungen über die auf verpackte Schnittbroten auftretenden Schimmelpilze, Deutsche Lebensm. Rundschau, 81, 16
  7. Tantaoui-Elaraki, 1994, Tentative identification of metabolites in toxic extracts from Penicillium digitatum (Pers ex. Fr.) Sacch. and P. italicum Wehmer cultures, Microbiol. Alim. Nutr., 12, 225

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Metadata

Authors
Filtenborg, O., Frisvad, J. C., & Thrane, U.
Affiliations
Technical University of Denmark (DK)
Corresponding author
Filtenborg, O.
ORCID
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 › Agricultural and Biological Sciences › Plant Science › 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

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