Knowledge of the mycobiota of foods is essential to the understanding and prevention of spoilage. In addition to causing spoilage, growth of filamentous fungi in foods can result in the production of mycotoxins and other secondary metabolites, which may impact human health. Not all mycotoxigenic mold species will produce mycotoxins when growing on a particular food.  The production of mycotoxins is not only substrate specific, but it also depends on other factors. Understanding the interactions of the several factors that affect the production of mycotoxins is fundamental to determine health risks associated with mold-spoiled foods and beverages.

In this symposium, different aspects of the production of mycotoxins in foods and beverages will be discussed. The symposium will start with a general overview of the different aspects of mold spoilage and mycotoxin production. The associated mycobiota of foods and the risk of mycotoxin production, as well as factors that influence mycotoxin production will be discussed. The latest methodology for the detection of mycotoxins will be presented. Mycotoxin production during mold spoilage of dairy products and fermented sausages will, also, be covered. The symposium will end with recommendations on how to prevent mold spoilage and mycotoxin production in foods and beverages.

Presentations