Thermal Resistance of Xerophilic Fungi in Low-Water-Activity (0.70 to 0.80) Confectionery Model Foods.

Consumers are increasingly searching for preservative-free and "natural" food options. Confectionery products with low water activity (a) are typically considered resistant to contamination with filamentous fungi; however, several xerophilic fungi can cause considerable economic losses due to spoilage. Very few studies have been published addressing filamentous fungi that are tolerant to low a in food products containing all nutrients essential for filamentous fungi growth, including sugars, carbohydrates, proteins, and fats, but not preservatives.