Antifungal efficacy of sanitizers and electrolyzed waters against toxigenic Aspergillus.

The presence of mycotoxin-producing fungi in food production environments is a cause of concern since they can contaminate food products, synthesizing toxic compounds in later steps. To avoid this, an effective hygiene and sanitation process of the environment and equipment should be adopted, using sanitizing agents with adequate antifungal efficacy. This work evaluated the effectiveness of different chemical sanitizers: benzalkonium chloride (0.

Spoilage fungi in a bread factory in Brazil: Diversity and incidence through the bread-making process.

This study aimed to verify the main fungal species involved in the deterioration of different types of bread and to identify the possible sources of contamination of these products. Samples of raw materials (n = 127), environmental air (n = 50) and moldy bread (n = 90) were analyzed. Aspergillus candidus, Wallemia sebi, and Penicillium roqueforti were the predominant species in the raw materials and were isolated in samples of wheat flour, in two-thirds of the samples of rye and 62.

Antifungal activity of commercial sanitizers against strains of Penicillium roqueforti, Penicillium paneum, Hyphopichia burtonii, and Aspergillus pseudoglaucus: Bakery spoilage fungi.

Information on the sensitivity of spoilage fungi of bakery products to sanitizing agents is scarce in the literature. Thus, the aim of this study was to evaluate the antifungal activity of different classes of commercial sanitizers, which have permitted use in the food industry, on the main fungi involved in spoiling bakery products. The tests were carried out according to the protocol for testing the antifungal effect of chemical sanitizers of the European Committee for Standardization (CEN), with adaptations.

Ochratoxin A production by Aspergillus westerdijkiae in Italian-type salami.

The occurrence of ochratoxin A (OTA) in matured meat products can be attributed to mycotoxin coming from raw materials and/or molds that develop on the product surface during ripening. This work aimed to evaluate OTA production by Aspergillus westerdijkiae inoculated on the surface of sausages and its diffusion into the product throughout ripening, study the effect of relative humidity (RH) on the production of this mycotoxin, and investigate the presence of OTA in dry fermented sausages that naturally present intense contamination by A. westerdijkiae.

Survival and stability of Lactobacillus fermentum and Wickerhamomyces anomalus strains upon lyophilisation with different cryoprotectant agents.

The stability of microorganisms along the time is important for allowing their industrial use as starter agents, improving fermentation processes. This study aimed to evaluate the survival and maintenance of the cell viability of the lactic acid bacteria Lactobacillus fermentum IAL 4541 and the yeast Wickerhamomyces anomalus IAL 4533, both isolated from wheat sourdough, after lyophilisation with different cryoprotectant and storage at room temperature along a year. Treatments involved adding control solution (S1 = 0.

Incidence of spoilage fungi in the air of bakeries with different hygienic status.

This study aimed to determine the level of adequacy of bakeries to the requirements of good manufacturing practices (GMP) and the fungal contamination of the environmental air of these places, verifying the existence of a correlation between both. The checklist present in Ordinance No 78/2009 of good practices based on the current legislation was used to evaluate GMP adequacy and the contamination of environmental air was determined through the air sampling method. After the application of the checklist, it was observed that 75% (n = 15) of the bakeries evaluated were classified into group 2 (good) and 25% (n = 5) as group 3 (regular).

Sensitivity of food spoilage fungi to a smoke generator sanitizer.

Smoke generator sanitizers are easy to handle and can access to hard-to-reach places. They are a promising alternative for controlling food and air borne fungi, which are known to cause losses in the bakery, meat, and dairy industries. Therefore, the present study aimed to evaluate the efficiency of a smoke generator sanitizer based on orthophenylphenol against ten fungal species relevant to food spoilage.

Fungi in spices and mycotoxigenic potential of some Aspergilli isolated.

The aim of this study was to identify fungal species present in 200 samples of rosemary, fennel, cinnamon, clove, pepperoni, black and white pepper and oregano and evaluate the mycotoxigenic potential of the some Aspergilli isolated. Clove, black and white peppers were analyzed by direct plating. For rosemary, cinnamon, fennel, pepperoni pepper and oregano samples were used spread plate.

Incidence, populations and diversity of fungi from raw materials, final products and air of processing environment of multigrain whole meal bread.

This study aimed to assess the incidence, to quantify and to assess the diversity of fungi in a multigrain whole meal bread processing plant. Two hundred and eight one (n=281) samples were analyzed, including raw materials (n=120), air samples (n=136) and multigrain breads (n=25). Among the raw materials, the whole corn flour showed the highest counts of fungi (4.

Influence of storage temperature on growth of Penicillium polonicum and Penicillium glabrum and potential for deterioration of frozen chicken nuggets.

The practice of freezing food is one of the main processes used by the industry to prolong the shelf life of foods. Its use has expanded in recent years due to the increased consumption of convenience products, many of which are sold in frozen form. The temperature at which these foods are maintained during marketing in supermarkets or stored in the consumer's home is critical to ensure microbiological stability of products.