Filamentous fungi, also called molds, are one of the major causes of deterioration of foods such as pasteurized juices and beverages as well as of acid and acidified foods including fermented dairy products. This results in large economic losses. In addition, mold growing in these foods have the potential of negatively affecting human health due to the production of mycotoxins and other secondary metabolites. However, there has been very little research on the production of these metabolites under low oxygen conditions and at low pH. In this symposium, different aspects of the role of molds in both food safety and food spoilage will be discussed. The symposium will start with a general overview of the association of fungi with foods and their role in food safety and food spoilage. Other topics will include the most recent developments in detection and identification of fungi and filamentous fungi nomenclature (One fungus = One Name); the effect of pH and oxygen in mycotoxin production and the climate change factors and its effect on mycotoxin production in commodities. The latest model for the mechanisms involved in the induction of beer gushing due to particular mold metabolites will be presented. The role of heat-resistant mold ascospores found in the processing environment in the spoilage of juices and beverages as well as the best way for their elimination will also be discussed. This symposium is going to be presented by members of the International Commission in Food Mycology (ICFM; www.foodmycology.org) of the International Union of Microbiological Societies (IUMS).

Presentations